Carrot & Cauliflower Soup With Peanut Butter

• 500

  g

  Carrots

• 500

  g

  Cauliflower

• 8

  dl

  Water

• 1

  Vegetable stock cube

• 3

  tbsp

  Peanut butter

• 2

  dl

  Cooking cream (oat, soy or normal)

• Fresh coriander

• Peal and chop the vegetables.
• Boil with the vegetable stock until they are soft.
• Add cream and puree with a hand blender. A few more minutes of blending will make the soup smoother. If the mixture is too dry, add water or cream.
• Add peanut butter and mix. Reheat if necessary.
• Add some fresh coriander before serving.