I was not compensated for this post, but received a sample for review purposes. All opinions expressed are based on my own personal experience.
As we continue to explore foods that evoke the many facets of love, we’re turning up the heat today with spicy Moroccan Peanut-Tomato Soup. With bold flavor and a silky, satisfying texture, Morrocan Peanut-Tomato Soup is the perfect first-course for an international date night or a lovely winter main dish at your Galentine’s Day gathering. The secret ingredient? Peanut butter.
Moroccan Peanut-Tomato Soup is inspired by one of my favorite Lincoln restaurants, the electic Freakbeat Vegetarian. Located just a few blocks from Abelhaus, Freakbeat’s walls are lined with irreverent photos and paintings. Knick knacks—like a rubber chicken—are stuffed into every nook and cranny. The little restaurant can have odd hours, but when it’s open, the line always runs out the door. All of Freakbeat’s soups, mac & cheese bowls and main dishes are bursting with international flavors. Recently, I’ve been visiting Freakbeat every weekend for a bowl of its steaming Moroccan Peanut-Tomato Soup. Today, I’m sharing my take on their recipe, featuring Peanut Butter & Co.’s Mighty Nut Powered Peanut Butter.
I was first introduced to Peanut Butter & Co.’s products at BlogHer Food ’15. I was intrigued by the company’s range of exotically flavored products, such as Dark Chocolate Dreams, Cinnamon Raisin Swirl and The Heat is On. Peanut Butter & Co.’s peanut butters are all natural and contain zero hydrogenated oils, cholesterol, trans-fats or high-fructose corn syrup. All their flavors are created with USA-grown peanuts and are gluten-free and vegan (aside from The Bee’s Knees, which is made with honey).
Peanut Butter & Co.’s Powered Peanut Butter is made by roasting and pressing whole peanuts to remove the fat. What remains is that nutty peanut flavor, fiber and 6g of protein per serving. The company kindly sent me a sample of their Mighty Nut Powered Peanut Butter and Dark Chocolate Dreams to sample and review. I tasted the products right from the jar, but also wanted to test them in some internationally-inspired recipes. Moroccan Peanut-Tomato Soup was the first thing that came to mind.
I have no idea if this recipe is authentic, but it’s full of classic Moroccan flavors—smoky cumin, bright coriander and rich cinnamon, along with tomatoes, garlic and onions. Peanut butter adds depth and complexity, softening the acidity of the tomatoes for a rich, satisfying soup. Moroccan Peanut-Tomato Soup is naturally vegan, but doesn’t taste like it. The peanut butter adds a satisfying, creamy texture with a hefty dose of protein.
Hot peppers are an excellent way to boost your love life. The cayenne and chili in this recipe boost blood flow and circulation, causing increased heart rate, tingling and sweating—the same effects you may experience with some alone-time with your significant other. And the peppers’ capsaicin also releases feel-good endorphins.
Moroccan Peanut-Tomato Soup is easy to make, with ingredients you likely already have in your pantry. Peanut Butter & Co.’s Mighty Nut Powdered Peanut Butter adds tons of protein and fiber, while reducing the overall calories and fat in the finished dish. You can also use your favorite creamy or chunky peanut butter. In addition to soup, try Powered Peanut Butter in smoothies, baked goods, oatmeal or your favorite savory recipe.
If you’re a spice lover, Moroccan Peanut-Tomato Soup tastes delicious with a little Sriracha or extra cayenne mixed in. I love to serve it with chopped peanuts, cilantro and an extra sprinkling of powered peanut butter.
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- ½ teaspoon coriander
- 1 teaspoon cumin
- Pinch of cinnamon
- Pinch of cayenne
- 2 cups vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- 12 tablespoons Peanut Butter & Co. Mighty Nut Powered Peanut Butter + 6 tablespoons water (or 1 cup peanut butter)
- Cilantro, chopped (optional)
- Peanuts, chopped (optional)
- In a dutch oven or soup pot, heat olive oil over medium heat. Cook onion 2-3 minutes, until soft. Add garlic and cook an additional 1-2 minutes.
- Add chili powder, coriander, cumin and cinnamon. Cook for 1 minute to "bloom spices."
- Add vegetable broth, crushed tomatoes, brown sugar and vinegar. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
- Mix together Powered Peanut Butter and water in a small bowl. Set aside.
- Add rehydrated peanut butter to soup and stir gently to combine. Simmer for 5 more minutes.
- Adjust seasonings, adding more salt, sugar, peanut butter or cayenne until desired balance is achieved.
- Serve with chopped cilantro, peanuts and a sprinkle of Powered Peanut Butter.