African Peanut Soup
This recipe is low in salt and saturated fat and bursting with flavour! It's ideal for a quick lunch and is guaranteed to have everyone asking for the recipe!
- 35 min
- Easy
- 8 Portions
Ingredients
Olive Oil 15 ml (3 tsp)
Fresh Ginger 20 g
Garlic 5 g
Sweet Potato 475 g
Ground Cumin 3 g
Ground Coriander 3 g
Shallots 15 g
Tomatoes (tinned) 400 g
Peanut Butter 110 g
Vegetable Stock Cube 10 g
Water for Stock 1000 ml
Quinoa 45 g
Fresh Cilantro 20 g
Peanuts (unsalted and roasted) 25 g
Instructions
1. In a large pot, heat oil over medium heat add ginger and garlic and sautee for 5 minutes until soft.
2. Add sweet potato, cumin and coriander. Stir to combine. Add diced tomatoes and peanut butter, and stir until ingredients are evenly combined. Add broth and stir. Bring to boil, reduce heat to low and simmer 10 minutes.
3. Add quinoa and simmer for 15 minutes, or until sweet potatoes are very soft and quinoa is cooked.
4. Garnish with cilantro and peanuts.
