Moongfali Soup

    25 mins

    Looking for another use for peanut butter? Try this soup made with chilli, green capsicum and onion.

    50 people made this

    Serves: 4 

    • 1 L chicken or vegetable stock
    • 1 green chilli, seeded and minced
    • 1/2 green capsicum, chopped
    • 1/2 onion, chopped
    • 150g unsweetened crunchy peanut butter

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large pan add stock and chilli and bring mixture to the boil. Stir in capsicum and onion and return to the boil. Reduce heat to low, cover, and let simmer until vegetables are tender, about 10 minutes.
    2. Reduce heat to lowest possible temperature; add peanut butter and cook, stirring constantly, until peanut butter is melted and mixture is well blended.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (36)


    This is a must to try! Loved it and will definately make this again. My husband loved it too. Great on a cold night with crusty rolls.  -  22 Jun 2001  (Review from Allrecipes US | Canada)


    This recipe is totally yummy as long as you like spicy food. Not to mention it's very easy and very quick. I make it all the time and I definitely suggest you try it. If the spice gets to you, add fewer jalapenos!  -  03 Oct 2002  (Review from Allrecipes US | Canada)


    This recipe was very very good! I didn't have any jalapenos so I substituted with RED HOT..shook about a teaspoon in the broth..YUM even my 6yr old loved it!!!  -  25 Mar 2003  (Review from Allrecipes US | Canada)