Ready in 10 minutes | Serves 2
What's better than a creamy vegetable soup? Creamy, warm, colorful, and aromatic. And if you add the savory, crunchy texture of Japanese peanuts, you'll have a truly delicious dish.
Ingredients
- 2 Arnaboldi instant vegetable soups
- 15 Japanese peanuts
- EVO oil to taste
- salt and pepper to taste
Preparation
Start by preparing the Japanese peanuts. Take some and place them on a cutting board. Take a wide-bladed knife and place the blade on each peanut, pressing them down until they become coarsely chopped.
Then proceed to cooking the Arnaboldi instant vegetable soups . Lift part of the film and pour hot water (around 60°C) inside, until it reaches the level of the internal mark. Mix well. In order to dissolve all the lumps, close the film and wait two minutes.
Do you have a microwave? Then you can also use cold water. Pour water up to the inner line, stirring well, making sure to break up any lumps. Cook at 750 watts for 1.5 minutes.
Once the soup is ready, pour it into a shallow dish and add the chopped peanuts, whole peanuts, and a drizzle of extra virgin olive oil. Season with salt and pepper to taste.
Recipe by
Butter and Silvia Ravioli
How exciting to tell you about myself! I'm Silvia, I have Umbrian blood but I live in beautiful Turin, the city that introduced me to my passion for cooking. I love eating, but above all I love cooking, in simple and traditional ways, using fresh local produce, as you can see on my Instagram profile @ravioli_burro_e_silvia .
But if I'm asked to experiment, I reply, "Why not?" After all, after a busy day at work, I relax in front of the stove, playing with ingredients and dreaming of new destinations.
