Description
A hearty and flavorful chunky peanut soup combining a blend of aromatic spices, fresh vegetables, and creamy peanut butter for a nutritious and comforting meal perfect for lunch or dinner.
Ingredients
Scale
Oils and Spices
- 2 tbsp rapeseed oil
- 1 tbsp chopped ginger
- 3 large garlic cloves, chopped
- 1 fresh chilli, deseeded and chopped
- 2 tbsp mild curry powder
- 1 tsp cumin seeds
Vegetables
- 320g onions, chopped
- 400g potatoes, unpeeled and diced
- 320g butternut squash, finely diced
- 200g Savoy cabbage, shredded
- ⅓ x 30g pack fresh coriander, chopped
Other Ingredients
- 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 can chickpeas, drained
Instructions
- Heat the oil and fry aromatics: Heat 2 tablespoons of rapeseed oil in a large pan over medium heat. Add chopped onions (320g) and 1 tablespoon of chopped ginger. Stir frequently and cook for about 10 minutes until the onions start turning golden brown.
- Add garlic, chilli, and spices: Add 3 chopped garlic cloves and 1 deseeded chopped fresh chilli to the pan. Cook for a few more minutes until fragrant. Then stir in 2 tablespoons mild curry powder and 1 teaspoon cumin seeds, coating the ingredients evenly with spices.
- Add liquids and peanut butter: Pour in a 400g can of chopped tomatoes and 1.2 liters of boiling vegetable stock prepared with 3 teaspoons of vegetable bouillon. Stir in 3 tablespoons of chunky peanut butter and 2 tablespoons of tomato purée. Bring the mixture to a rolling boil.
- Add vegetables and chickpeas: Stir in diced potatoes (400g), finely diced butternut squash (320g), drained 400g can of chickpeas, and shredded 200g Savoy cabbage. Mix everything well to combine.
- Simmer the soup: Cover the pan with a lid and reduce heat to maintain a simmer. Let the soup cook for 15 minutes or until the vegetables are tender and cooked through.
- Finish and serve: Stir in chopped fresh coriander (approximately 10g from ⅓ of a 30g pack). Spoon two portions of the hot soup into bowls and serve immediately.
- Storage: Cool and chill any remaining soup for up to three days. To serve leftovers, gently reheat in a pan until piping hot.
Notes
- This recipe makes a large quantity suitable for multiple servings or for leftovers.
- Use mild curry powder for a gentle spice level; adjust chilli to taste for more heat.
- Peanut butter adds creaminess and protein; chunky style retains texture.
- Can be stored chilled for up to 3 days and reheated without loss of flavor.
- Vegetable stock can be made with bouillon or from homemade stock for richer taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: African-inspired
Keywords: chunky peanut soup, peanut butter soup, vegetable soup, vegetarian soup, healthy soup, curry soup, comforting soup
