Peanut & Sweet Potato Soup

Another of my pre-Christmas healthy recipes was this lovely peanut butter and sweet potato soup that I found in ‘Vegan for Good’. Admittedly, the big dollop of sour cream isn’t particularly vegan but you can replace it with a vegan alternative if you are so inclined. I had a go at veganism and it wasn’t for me but I’m more than happy to eat a vegan meal occasionally and this is way more tasty than the dull chile con carnes you get in the pub. It’s a take on an African dish where the soup is made with ground potatoes and the sweet potatoes are served on the side. It’s very filling, as you’d expect, packed with superfoods like peanut butter, sweet potato and kale.

Serves 6

Ingredients

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 onion
  • 4 – 5 garlic cloves
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1 tsp chilli flakes
  • 2 – 3 tomatoes
  • 2-3 sweet potatoes
  • 120g peanut butter
  • 1 litre veg stock
  • 100g kale
  • 1 tin black beans
  • salt
  • sour cream to serve
  • fresh coriander

Method

1.) Peel and dice the onion. Toast the cumin and coriander seeds in a frying pan on a low heat. Add the onion to the pan with a splash of water. Cook until the onion is soft.

2.) In the meantime, peel the sweet potatoes and chop up into chunks. Chop up the tomatoes and peel and finely dice the garlic.

3.) Add the garlic, cinnamon, allspice, chilli flakes, tomatoes and sweet potato to the pan and stir to coat everything in the spice.

4.) Cook for a couple of minutes, make up the stock and weigh out the peanut butter.

5.) Add the peanut butter and stir quickly until it’s all dissolved.

6.) Add the stock, bring to the boil and lower the heat to a simmer for about 20 minutes.

7.) Blitz the soup with an immersion blender. Add the kale to the soup. Open the tin of beans, drain off the water and add that to the pan.

8.) Cook for another 5 minutes or so until the kale has wilted and the beans are hot. While this is cooking, chop up the coriander.

9.) Season the soup and serve with a dollop of sour cream and a sprinkle of herbs.

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