Hearty Chunky Peanut and Vegetable Soup

Name: Hearty Chunky Peanut and Vegetable Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 400 g can chickpeas, drained; 400 g potatoes, unpeeled and diced; 320 g butternut squash, finely diced; 200 g Savoy cabbage, shredded; 400 g chopped tomatoes; 2 onions, chopped; 1 tbsp chopped ginger; 3 large garlic cloves, chopped; 1 fresh chilli, deseeded and chopped; 1200 ml boiling vegetable stock made with 3 tsp vegetable bouillon; 3 tbsp chunky peanut butter; 2 tbsp tomato puree; 2 tbsp mild curry powder; 1 tsp cumin seeds; 2 tbsp rapeseed oil; 1/3 pack fresh coriander, chopped

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.

Servings4 Portions

Prep Time20 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

chickpeas, drained
400 g can
potatoes, unpeeled and diced
400 g
butternut squash, finely diced
320 g
Savoy cabbage, shredded
200 g
chopped tomatoes
400 g
onions, chopped
2
chopped ginger
1 tbsp
large garlic cloves, chopped
3
fresh chilli, deseeded and chopped
1
boiling vegetable stock made with 3 tsp vegetable bouillon
1200 ml
chunky peanut butter
3 tbsp
tomato puree
2 tbsp
mild curry powder
2 tbsp
cumin seeds
1 tsp
rapeseed oil
2 tbsp
fresh coriander, chopped
0.3 pack

Step-by-Step Instructions

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.