West African Peanut Soup with Silverbeet & Sweet Potato
- Prep time: 25 minutes
- Calories: 500
- 3 Tbsp of Vege Stock Concentrate
- 1 of Red Onion
- 2 of Garlic Clove
- 1 of Ginger
- 1⁄3 Bunch of Silverbeet
- 75 g of Peanut Butter
- 40 g of Tomato Paste
- 3 Tbsp of Peanuts (chopped)
- 400 g of Sweet Potato (Small)
- 2 Tbsp of Sriracha Sauce
Prepare Base:Combine stock concentrate and 3 cups of 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 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 pieces. 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!