Spicy peanut soup by M. Kuehn

Spicy peanut soup by M. Kuehn

posted in: RECIPES | 0

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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