Peanut soup

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Ingredients

For the soup

1 tbsp tbsp olive oil olive oil
1 red onions red onion
finely chopped
4 garlic garlic
minced
2 carrots carrot
peeled and finely chopped
1 green chillies green chilli
deseeded and finely chopped
2 tsp tsp cumin cumin
2 tsp tsp coriander coriander
chopped
2 tsp tsp cinnamon cinnamon
1 tbsp tbsp paprika paprika
2 tsp tsp sea salt sea salt
1 tbsp tbsp peanut butter peanut butter
chunky or smooth
2 tbsp tbsp tomato purée tomato purée
400 g g chopped tomatoes chopped tomatoes
from a tin
720 g g vegetable stock vegetable stock
425 g g sweetcorn sweetcorn
from a tin, drained and rinsed
425 g g kidney beans kidney beans
from a tin, drained and rinsed
425 g g chickpeas chickpea
from a tin, drained and rinsed

To serve

1 handfuls handful peanut peanut
roasted
1 handfuls handful coriander coriander
chopped

Peanut soup

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0:50 min
(29)

Method

Preparation time: 0:10 min

This chunky peanut soup recipe has been created by plant-based chef Gaz Oakley, and is packed with vegetables and beans. Serve with two portions of vegetables on the side.

  1. Heat the oil in a large pan and fry the onion, garlic, carrot and chilli. Add the spices and season generously, cooking for a further couple of minutes.
  2. Stir through the peanut butter and tomato purée and cook for a couple of minutes before adding the chopped tomatoes and stock. Bring up to a simmer, adding the sweetcorn, kidney beans and chickpeas, and cook gently for 30 minutes until thickened and fragrant.
  3. Divide between bowls, scattering over peanuts and coriander to serve.

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