Peanut is a commonly found nut/ legume in every Indian kitchen. It is called by various names such as Nelakadale/ Kadle beeja (in kannada), Peanuts/ ground nuts/ monkey nut… It is considered as badavara badami (literal translation is poor men’s almond) as it is easily available and inexpensive to buy. It is not any less in terms of nutritional values. Using peanuts in cooking is not new to us, without which many of the rice items are incomplete. Fried peanuts become favourite snack for many. It goes great as sweet (chikki) by adding jaggery.
‘Peanut Soup’ may be new to many; it was to me until my husband visited Germany for a short trip a couple of years back. His German colleague prepared this delicious soup when he invited for a dinner and the recipe was the one they shared. I customized a bit with fewer ingredients change, but originally credit goes to them. This is very easy to make with just 4-5 ingredients and goes vegan as no milk in this recipe.
This resembles almond soup in taste with flavor of peanut. Now let us see the recipe of this delicious, filling soup recipe.
Preparation time: 1 hour
Cooking time: 15 minutes
Serves - 2
Peanuts – 3-4 tbsp
Water – 2.5 cups
Black pepper powder – ¼ tsp
Salt – to taste
Cumin seeds – ½ tsp
- Wash peanuts and soak in water for an hour or two.
- Drain water and grind in a mixer jar adding water as required. Few chunks are fine to have.
- Transfer to a vessel, add remaining water. Add salt. Boil well until it thickens a bit. Roast cumin/ jeera in a dry pan. Crush a bit. Add pepper powder & crushed cumin powder to the soup.
- Serve hot soup with toast or plain.