- Chunky Peanut Soup.jpg (48.09 KiB) Viewed 532 times
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tbsp rapeseed oil
- Onions, chopped (approximately 320g)
- 1 tbsp chopped ginger
- 3 large garlic cloves, chopped
- 1 fresh chilli, deseeded and chopped
- 2 tbsp mild curry powder
- 1 tsp cumin seeds
- 400g can chopped tomatoes
- 1.2l boiling vegetable stock, made with 3 tsp vegetable bouillon
- 3 tbsp chunky peanut butter
- 2 tbsp tomato purée
- 400g potatoes, unpeeled and diced
- 320g butternut squash, finely diced
- 400g can chickpeas, drained
- 200g Savoy cabbage, shredded
- ⅓ x 30g pack fresh coriander, chopped
Method
1. Heat the oil in a large pan and fry the onions and ginger, stirring frequently, for 10 minutes until starting to turn golden. Add the garlic and chilli, cook for a few mins more, then stir in the curry powder and cumin seeds.
2. Pour in the tomatoes and stock, add the peanut butter and tomato purée, then bring to the boil. Stir in the potatoes, squash, chickpeas and cabbage, then cover the pan and leave to simmer for 15 minutes until the vegetables are tender. Stir in the fresh coriander, then spoon two portions into two bowls and serve. Any excess can be cooled and chilled to eat another day. Can be kept chilled for up to 3 days - reheat in pan until piping hot before serving.
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