Dietary guidance: v
Aprox 1 lb each of the following:
2 cloves garlic
1 Tbs Peanutbutter
5 tbs vegetable oil
4 cans of vegan "chicken" stock (faux chicken stock)
Peel and dice all of the vegetables into even sized chunks. The smaller the better for cooking this soup. Mince the garlic. Set Aside.
Heat 2 tbs oil in pot. Lower to just above medium heat. Add all of the vegetables. Add remaining oil to distribute evenly. Stir and cover for 20 minutes.
Add enough faux chicken stock so that all the vegetables are touching liquid. Add the herbs, salt, and pepper. Bring to a boil, then let simmer for 1 hour, stirring occasionally.
Get another pot and blender. Bit by bit, blend the soup and transfer to new pot. At some point, add the peanut butter to the mix by blending it in with one of the batches. It will easily stir in to the rest of the soup. If soup is too thick to blend, you can add more stock or water. If you fear that the soup is too hot to put in your glass blender. Add an ice cube or two. Once its blended, you're done.
I personally like this with a sprinkle of chile powder on top, but my family wasnt into it.