If you are like me there are night you just want to make a PB&J for dinner. Or that when your children ask “What’s for dinner?” for the 3rd time on a busy night you just want to say “Peanut Butter and Jelly!”, to which your children will probably cheer. Making soup one night and getting asked again what kind of soup I was making and having a feeling they might make a comment or judgment before even trying it I said “Peanut Butter Soup!” who would have thought they would actually be excited? Only to be disappointed when it wasn’t the PB&J Soup they had hoped for. This got me thinking and I made just that peanut butter soup, with a swirl of jelly, and toast for dipping. Yep PB&J Soup, just like a peanut butter and jelly sandwich but in a bowl and warm so it is perfect for those cold winter days. So yes you may think I am crazy but really call it soup, call it a smoothie it really isn’t any different than a peanut butter smoothie other than there is no ice, and if you are like me it is missing the protein powder and banana, and it is warm. So maybe more like peanut butter oatmeal, but creamy and smooth as it is made by grinding chia seed gel. So yes to answer the question now in your head you can have this soup for breakfast, or lunch, or dinner. So now the only decision left is what flavor jam to use!
Are you a PB&J fan, what is your favorite combo? What is your favorite way to enjoy a PB&J?
Makes 4 servings
2c almond or coconut milk
1/4c chia seeds (soak in 3/4c water for 2 hours or overnight)
1/2c peanut butter (used Peanut Butter & Co Smooth Operator)
1/4c peanut butter powder (used Organic Great Stuff Peanut Butter Powder same as PB2)
1/4c jam or jelly (used Crofter’s Organic Superfood Spread)
4 slices of bread, toasted to dip in, optional (used Silver Hills Bakery Big 16 Sprouted Bread)
Soak chia seeds in water for 2 hours or overnight if you haven’t already. It will work soaking them for 15 minutes but for best results soak longer so the chia seeds fully soak up the water. In a Vitamix, or high-speed blender, blend together soaked chia seeds, coconut milk, peanut butter, and peanut butter powder using the soup setting if you have one. If you do not have a soup setting blend smooth and warm in a pan on the stove until hot, stirring occasionally. Pour soup into bowls and swirl or add a spoonful of jam or jelly. Serve with a slice of toasted sprouted bread for dipping! Enjoy!