Peanut Butter and Vegetable Soup

[apollymi]

 Okay, I'll admit: when I first heard of this soup, I was none too sure on how it would taste. Frankly, it actually sounded awful. But I had peanut butter going spare in my cupboards, so I decided to give it a go.

Ingredients:

• 3 stalks celery, sliced (1.5 cups)
• 2 medium carrots, chopped (1 cup)
• 2 Tbsp butter or margarine
• 1 10-oz can diced potatoes
• 1 medium zucchini, sliced (1 cup)
• 2 Tbsp onion powder
• 4 Tbsp garlic powder
• 3 cups water
• 4 tsp instant vegetable or chicken bouillon granules (or 4 blocks bouillon)
• 1/2 teaspoon black pepper
• 1 10-oz can diced tomatoes (do not drain)
• 2 Tbsp parsley
• 1/2 cup peanut butter

Directions:
In a large saucepan or Dutch oven, cook celery and carrots in hot margarine or butter, covered, about 7 minutes or till mostly tender. Stir in water, potato, zucchini, bouillon, onion powder, and pepper. Bring to boil, and reduce heat. Cover and simmer for about 10 minutes. Stir in undrained tomatoes and parsley.

In a small bowl (I actually use an oversize cappuccino mug), gradually stir about 1 cup of broth into peanut butter until smooth. Return mixture to pan. Cook and stir till heated through.

To serve, ladle soup into bowls hot.