A hearty and flavorful soup that combines the creaminess of peanut butter with the wholesome goodness of vegetables.
Heat the vegetable oil in a large saucepan over medium heat.
Ensure the oil is hot enough before adding the vegetables to prevent sticking.
Add the chopped onion, diced sweet potato, and minced garlic to the saucepan. Sauté until the onion is translucent.
Stir frequently to avoid burning the garlic.
Pour in the vegetable broth, then add the thyme, cumin, and rice. Stir well.
Use a whisk to ensure the spices are evenly distributed.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer until the rice and sweet potato are tender.
Check occasionally to ensure the soup doesn't stick to the bottom.
Stir in the salsa, garbanzo beans, and sliced zucchini. Cook until the zucchini is tender.
Cut the zucchini into even slices for uniform cooking.
Mix in the peanut butter until fully incorporated. Adjust seasoning if needed.
Add the peanut butter gradually to avoid clumping.
Serve the soup hot, garnished with fresh herbs or a sprinkle of chopped peanuts.
Pair with crusty bread for a complete meal.
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