
This chunky peanut soup is rich, warming, and packed with potatoes, butternut squash, chickpeas, and Savoy cabbage. Peanut butter gives the broth a creamy, nutty depth while curry spices add gentle heat and comfort.
Heat the rapeseed oil in a large, deep saucepan over medium heat. Add the chopped onions and ginger, then cook for about 10 minutes, stirring often, until the onions soften and begin to turn golden.
Stir in the garlic and chilli and cook for 2 minutes until fragrant. Add the curry powder and cumin seeds, stirring for another 30 seconds to toast the spices.
Add the chopped tomatoes, vegetable stock, chunky peanut butter, and tomato puree. Stir well until the peanut butter dissolves into the broth, then bring the soup to a boil.
Add the diced potatoes, butternut squash, chickpeas, and shredded Savoy cabbage. Reduce the heat, cover, and simmer for 15 minutes, or until the potatoes and squash are tender.
Stir through the chopped fresh coriander. Serve hot, or cool any leftovers quickly before refrigerating.
Use smooth peanut butter if you prefer a silkier soup, or add a splash of water or stock if the soup thickens too much as it sits. Leftovers keep well in an airtight container in the refrigerator for up to 3 days; reheat gently until piping hot, stirring often to prevent the peanut base from catching.





