Sweet Potato and Peanut Soup with Silverbeet
This West African peanut soup recipe is a creamy, comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and greens, this soup comes together quickly and is a great weeknight meal. In fact, with some chunky sweet potato and a thick base, it's like a divine stew.
Number of servings
Ingredients
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3 Tbsp Vege Stock Concentrate
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1 Red Onion
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2 Garlic Clove
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1 Ginger
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1⁄3 Bunch Silverbeet
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75 Gram Peanut Butter (Smooth)
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40 Gram Tomato Paste
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2 Tbsp Peanuts (Chopped)
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400 Gram Sweet Potato (Small)
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2 Tbsp Sriracha Sauce
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Whisk
Pot
Bowl
1 Prepare Base
Combine vege stock concentrate and 3 cups water in a large pot and bring to a boil. Meanwhile, peel red onion, garlic and ginger. Small dice red onion. Mince garlic and ginger. Add the onion, garlic and ginger to the stock. Reduce heat and simmer for 10 minutes.
2 Prepare Veg
Peel sweet potato and dice into 1 cm chunks. Remove silverbeet stems and cut leaves into 1 cm strips. Set aside.
3 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.
4 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 can leave the sriracha sauce out if you prefer or alternatively let everyone add their own to the finished soup.
Tip! When adding protein to this recipe, this step is a good time to prepare and properly cook your protein to ensure it is safe to eat.
5 You Plate It
Divide soup between bowls and garnish with chopped peanuts. Enjoy!
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