Ingredients:

1 liter organic vegetable broth

1 bay leave

1 sjalot

350 gr peanut butter

1/2 tbsp sambal

100 ml cocos milk

1 bunch spring onion

100 gr unsalted peanuts

1 bunch celery leaves<

Instructions:

Heat the vegetable broth with the bay leave and sjalot for 30 minutes on a low fire.

Sieve the herbs and spices from the soup.

Mix in the peanut butter, sambal and cocos milk.

Bring to boil and simmer for another 10 minutes.

Serve and garnish with the spring onion, celery leaves and unsalted peanuts.

Total : 30 minutes

Prep : 5 minutes

Cook : 25 minutes

Resting time : 0 minutes

Servings : 6 servings