The inspiration for this African inspired soup came via my sister in law. I was staying with her last week and came home from work to find a delicious pot of a sweet potato and peanut stew had been made. Lucky me! I’ve been hoping to share a peanut butter soup recipe for some time but just hadn’t been able to perfect my idea. I changed plan slightly and adapted the stew’s ingredients and proportions to create this tasty and super filling soup.
I feel I’ve done my soup a bit of an injustice as the picture looks quite plain. The flavour is anything but! Just the right amount of spice comes through to complement the nutty taste. It really is great even though I say so myself.
Sweet Potato and Peanut Soup
Difficulty rating Easy
Suitable for Vegetarian, Vegan and Gluten Free diets
- 500g sweet potato, diced
- 3 tbsp peanut butter (I used Whole Earth crunchy)
- 1 red onion, chopped
- 1 tbsp rapeseed oil (other vegetable oil will be fine)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 400 ml tin light coconut milk
- 1 400g tin chopped tomatoes
- 500 ml vegetable stock (I used Kallø organic vegetable)
- A handful of crushed salted and dry roasted peanuts (opt for salted only if the soup needs to be gluten free)
- Salt and pepper to taste
- Heat the oil in a pan, add the onion and cook until soft but not brown. Add the cumin and paprika, stir and cook for a further two minutes.
- Add the sweet potatoes, tinned tomatoes, peanut butter, coconut milk and vegetable stock. Stir and bring to the boil.
- Simmer until the sweet potato is tender, approximately 15 minutes depending on the size of your cubes.
- Add salt and pepper if needed. I didn’t use any seasoning and suggest that you are cautious about the amount you use at this stage as the salted and dry roasted nuts on top are naturally very salty. It would be easy to overdo it.
- Remove from the heat and blend until smooth
- Serve and top with the crushed nuts.
One word of caution… it is very filling! That didn’t stop me having a second helping though.