Spiced Peanuty Seafood Soup
1 1/2 TBS Vegetable Oil
1 medium onion, coarsely chopped
1 large leek, including, coarsely chopped
2 Garlic cloves
2 medium carrots, sliced into 1/2 inch thick rounds
2 Celery Ribs
3 cup vegetable, (chicken or beef) stock
1/4 tsp Garlic Powder
1/2 tsp Ginger
1/4 tsp Marjoram
1/8 tsp White Pepper, ground
1/4 cup uncooked long-grain white rice or Cauliflower rice
2-3 TBS Lime, freshly squeezed
1 TBS Braggs Liquid Aminos or Soy Sauce
1/2 cup smooth peanut butter (or any nut butter like almond, walnut, cashew, etc.)
Salt & White Pepper to taste
1/2 C. Unsalted roasted nuts, chopped (any choice you desire)
Combine the vegetable oil, onion, leek, garlic, carrots and celery in a heavy 2 to 3 quart saucepan and saute
Add stock and bring to a boil over high heat
Add the garlic powder, ginger, marjoram, white pepper and salt
Reduce the heat to low and simmer, covered, for 30 minutes
Puree the soup with an immersion blender, or in a blender. Blend until the soup is smooth.
Bring to a boil over high heat. Stir in the rice *** see note below (or cauliflower rice), Nut Butter and Hot Sauce, reduce the heat to low and cover.
Simmer for about 20 minutes, or until the rice is tender but grains remain in tact.
Taste for seasoning and serve while it's hot
Garnish with chopped nuts
Add a slice of lime
Carrot Muffin or Biscuits would be a tasty addition!
***NOTE: If omitting the rice, leave uncovered for about 15 min. to thicken a little.