West African Peanut Soup with Silverbeet & Sweet Potato
  • Prep time: 25 minutes
  • Calories: 500
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.
  • 3 Tbsp of Vege Stock Concentrate
  • 1 of Red Onion
  • 2 of Garlic Clove
  • 1 of Ginger
  • 13 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 34 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!