West African peanut and sweet potato soup
Rich, nutty and gently spiced, with tomato and spinach. Warming and very filling.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Sweet potatoes600 g
- Smooth peanut butter100 g
- Chopped tomatoes (tin)1 tin
- Brown onions150 g
- Vegetable stock cubes1 cube
- Baby spinach100 g
- Fresh ginger¼ piece
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, chilli flakes. Missing any? You can add them to your shop on the shopping list.
Usually contains: Peanuts, Celery, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Chop the onion and grate the ginger. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 5 minutes with a pinch of chilli flakes.150 g brown onions¼ piece fresh ginger
- Peel and dice the sweet potatoes. Add with the chopped tomatoes, the crumbled stock cube and 800 ml of water. Simmer for 18 minutes, until soft.600 g sweet potatoes1 tin chopped tomatoes1 cube
- Stir in the peanut butter until it melts into the soup, then the spinach until wilted. Season with salt.100 g smooth peanut butter100 g baby spinach
Blend a few ladles and stir them back in for a thicker, creamier soup.
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