Peanut Soup

For the peanut soup, peel and finely chop the onion. Cut chili pepper into fine strips (with or without seeds, depending on how spicy you can take it).

Cut toasted toast into small cubes. Heat oil in a pot, add onion and chili and sauté briefly.

Add peanut butter and let it melt carefully. Deglaze with soup and bring to a boil. Divide soup among warmed plates and place about 20 g of pepper-pepperoni brunch on top of each plate.

Sprinkle with chopped peanuts and toast cubes.

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