2 tablespoon oil
1 large onion, minced
2 garlic cloves, crushed
1 teaspoon ground cayenne
2 red bell peppers, seeded and minced
1 1/2 cups minced carrots
1 1/2 cups finely chopped potatoes
3 celery stalks, sliced
3 cups vegetable stock
6 tablespoons crunchy peanut butter (more to taste)
2/3 cup whole corn kernels
Roughly chopped peanuts for garnish
1. Heat oil in large pan. Add the onion and garlic, cook for about 3 minutes. Add the cayenne pepper
and cook for 1 minute.
2. Add the red peppers, carrots, potatoes, and celery. Stir well and cook for 4 minutes, stirring occasionally.
3. Add the vegetable stock, peanut butter, and corn kernels, stirring until thoroughly combined.
4. Season well and bring to a boil. Cover and simmer for about 20 minutes until all the vegetables are tender.
Adjust the seasoning before serving, sprinkle with the chopped peanuts.
