Sweet potato groundnut soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 tsp groundnut oil
- 1 onionfinely diced
- 2 sticks celeryfinely diced
- 2 medium (about 500g) sweet potatocut into 2cm pieces
- a thumb-sized piece gingergrated
- 1 scotch bonnet chilliseeded and chopped
- 2 cloves garlicsliced
- 2 plum tomatoesdiced
- 1 litre vegetable stock
- 2 tbsp smooth peanut butter
- to serve coriander
Nutrition: per serving
- kcal225low
- fat6.7glow
- saturates1.5g
- carbs32.5g
- sugars19.9g
- fibre7.2g
- protein5.1g
- salt0.8g
Method
step 1
Heat the oil in a large pan and add the diced onion, celery and sweet potato. Cook for 10 minutes or until the onion and celery have softened slightly. Add the ginger, chilli and garlic, and cook for 2 minutes before adding the tomatoes and vegetable stock. Bring to the boil and simmer for 20 minutes.
step 2
Season, stir in the peanut butter, then blend until smooth using a hand blender or food processor. Serve scattered with coriander leaves.
