Description
A flavour-packed and spicy African sweet potato soup with a creamy touch of peanut butter to wake up your taste buds.
Ingredients
Scale
- 1 large onion (finely chopped)
- 2 garlic cloves (finely minced)
- 1 tsp cumin seeds (or ground cumin)
- 1/2 tsp chilli flakes (plus more to garnish)
- 2 tsp finely grated fresh ginger
- 1 tsp sugar
- 3 large sweet potatoes (peeled and cubed)
- 1 large parsnip (peeled and cubed)
- 1 red pepper (de-seeded and roughly chopped)
- 400 g | 14oz can chopped tomatoes
- 900 ml | 4 cups hot vegetable stock
- 2–3 tbsp smooth peanut butter
- salt and pepper to season
- handful finely chopped roasted peanuts to garnish (optional)
- 1–2 tbsp olive oil to fry
Instructions
- Step: Heat the oil in a large pot and add the cumin seeds, chilli flakes and ginger. Fry for a minute then add the onion, garlic and sugar stirring for a few minutes over medium-low heat until onion is soft.
- Step: Add the sweet potato, parsnip and tomatoes and stir for a couple of minutes.
- Step: Add the stock, bring to the boil and then simmer for about 15 minutes or until vegetables are tender.
- Step: Pulse the soup in a blender (or use an immersion blender) until smooth.
- Step: Return to the pot then stir in the peanut butter.
- Step: Check the seasoning and serve with a sprinkling of chilli flakes, a handful of chopped roasted peanuts, and a drizzle of oil.
Notes
Serve with a thick slice of Sourdough bread.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: African
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: African sweet potato soup, peanut butter soup, spicy vegetable soup, vegan soup