Sweet potato and peanut soup
Sweet potato blended with peanut butter, tomato, ginger and a little chilli, in the style of West African groundnut soups. Thick and creamy without any cream, and lime keeps it from being heavy.
- Time
- 45 min
- Serves
- 2
- Kind
- Soup
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Peel the sweet potatoes and cut them into 2 cm chunks. Chop the onion finely, crush the garlic, and peel and grate the ginger.
- Warm the olive oil in a large pan over a medium heat. Cook the onion with a pinch of salt for about 6 minutes until soft, then stir in the garlic, ginger and chilli flakes for 1 minute.
- Add the sweet potato, chopped tomatoes and the stock cube, crumbled into 600 ml of boiling water. Bring to the boil, then simmer gently for 20 minutes, until the sweet potato is very soft.
- Add the peanut butter and stir until it melts into the soup.
- Blend with a stick blender until smooth, adding a splash of water if it is too thick. Squeeze in the juice of half the lime, then season well with salt and pepper.
- Roughly chop the coriander. Taste, and add more lime if you like it sharper.
- Ladle into bowls and scatter with the coriander, with the other half of the lime cut into wedges on the side.
Tip Use smooth peanut butter with no added sugar if you can. Stir it in off a low heat so it melts evenly.
Per portion
| Energy | 476 kcal |
| Protein | 12 g |
| Carbohydrate | 61 g |
| of which sugars | 25 g |
| Fat | 19 g |
| of which saturates | 4 g |
| Fibre | 12 g |
| Salt | 2.54 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- sweet potato2
- onion1
- garlic2 cloves
- ginger15 g
- peanut butter40 g
- chopped tomatoes1 tin
- vegetable stock cube1
- chilli flakes½ tsp
- olive oil1 tbsp
- lime1
- coriander½ bunch
