Peanut and sweet potato soup

Total: 50 min. | Active: 30 min.
vegan

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.

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Ingredients

for 4 person

Soup
1 tbsp olive oil
onion, chopped
garlic cloves, chopped
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
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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