Peanut and sweet potato soup

Peanut and sweet potato soup

Total: 50 Min. | Active: 50 Min.
vegan
Nutritional value / people: 723 kcal
, Fat: 42 g
, Carbohydrate: 67 g
, Protein: 18 g

This soup is a comforting, simple and healthy recipe that can be whipped up in a flash! This recipe is so quick to prepare and only requires one pan – ideal for dinner during the week or when you have guests visiting and don't want to spend hours in the kitchen. The sweet potatoes give this soup a thick, hearty texture, while the spices, chilli and peanuts pack a real flavour punch. Add a squeeze of fresh lime juice for a unique flavour sensation.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

1 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
1 red chilli, deseeded, finely chopped
1 ⅕ kg sweet potatoes, cut into approx. 2.5 cm cubes
1 tsp curry powder
1 tsp turmeric
1 tsp sea salt
1 tin chopped tomatoes (approx. 400 g)
5 dl vegetable bouillon
4 dl coconut milk
4 tbsp peanut butter
150 g leaf spinach
75 g unsalted peanuts, coarsely chopped

Topping

1 tbsp unsalted peanuts, coarsely chopped
1 lime, rinsed with hot water, cut into wedges
a little coriander
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How it's done

Soup

Heat the oil, sauté the onion for approx. 3 mins. Add the garlic and chilli, cook for approx. 1 min. Add the sweet potatoes, curry, turmeric and salt, cook for approx. 1 min. Pour in the tomatoes, stock and coconut milk, bring to the boil. Reduce the heat and simmer the soup over a low heat for approx. 20 mins. Add the peanut butter, spinach and peanuts, simmer briefly until the spinach has wilted.

Topping

Plate up the soup, garnish with the peanuts, lime wedges and coriander.

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