West African Peanut Soup
Celery, potatoes and tomato juice come together in this soup, simmered on the stove. It's finished with spring onion and coriander leaves.
25 min · Serves 3 · Easy
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 20 min · 25 min total
- easy
- 1
Pour the oil into a medium soup pot over medium heat. Add the onion, celery and salt; cook, stirring frequently, until softened, 10 to 15 minutes.
- 2
Stir in the ginger and Tabasco. Add the sweet potatoes and water. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium or medium-low so the liquid is barely bubbling around the edges.
- 3
Cover and cook until the vegetables are very tender, 15 to 20 minutes. Add the tomato juice and peanut butter.
- 4
Use an immersion (stick) blender to create a creamy, pureed soup. (If you use a blender instead, work in batches and remove the center knob in the lid, placing a paper towel over the opening to avoid splash ups. Pour back into the soup pot.)
- 5
Stir in the chopped coriander and warm through. Taste, and add salt and/or hot sauce as needed.
- 6
Divide among bowls and top with the spring onion and coriander leaves. Serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
