This is currently my favourite soup. It has a warmth and a depth that is just very moorish.
TIP Some people find that whole peanuts are a bit much so you can crush them lightly in a polythene bag before serving.
Serves 4
800 ml vegetable bouillon
2 tins of half fat coconut milk
2 banana shallots, sliced
5 cloves of garlic, peeled
2 medium sweet potatoes
1 tin of cherry tomatoes (Sainsbury’s taste the difference
1 tbs Kikkoman’s soya sauce
1 flat tsp cayenne
pinch each of dried thyme, parsley, paprika, all spice, nutmeg and cinnamon
2 big scoops of smooth peanut butter
1 scotch bonnet, diced
a handful of roasted peanuts
handful of chopped coriander leaves
Heat the stock in a pan. When simmering, simply place all the ingredients into the pot, apart from the coriander, nuts and peanut butter.
Cook on a low heat for twenty minutes. Thin the peanut butter with a cup of the liquid before adding to the pot.
Blitz the soup in a blender till smooth. Pour into bowls and scatter over finely chopped coriander leaves and a few peanuts into each bowl.
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