Peanut and sweet potato soup
Ingredients
for 4 person
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 |
1 tbsp | unsalted peanuts, coarsely chopped |
1 | lime, rinsed with hot water, cut into wedges |
a little | coriander |
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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