Creamy Sweet Potato & Peanut Soup with Silverbeet & Sriracha

Prepare Soup Base:

Combine stock concentrate and 3 cups water in a large pot and bring to a boil. Meanwhile, peel red onion, garlic and ginger. Small dice ³⁄₄ red onion (you will have some left over). Mince garlic and ginger. Add the onion, garlic and ginger to the stock. Reduce heat and simmer for 10 minutes.

Prepare Veg:

Peel sweet potato and dice into 1 cm chunks. Remove silverbeet stems and cut leaves into 1 cm strips. Set aside.

Add Peanut Butter:

In a medium sized bowl, combine the peanut butter and tomato paste. Add 1 cup of the simmering stock (from step 1) to the bowl and whisk the mixture together until smooth.

Combine & Simmer:

Add the peanut mixture into the soup and mix well to combine. Add sweet potato and silverbeet. Season the soup with sriracha sauce to taste and simmer for about 12-15 minutes more or until sweet potato is tender.

You Plate It:

Divide soup between bowls and garnish with chopped peanuts. Enjoy!