PS: I have shared a new Spinach soup recipe on my Facebook page this week - be sure to pay a visit!
Based on this recipe from Food.com
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tsp cumin seeds (or ground cumin)
1/2 tsp chilli flakes
2 tsp finely grated fresh ginger
1 tsp sugar
3 large sweet potatoes, peeled and cubed
1 large parsnip, peeled and cubed
1 red pepper, de-seeded and chopped
1 x 400g | 14oz can chopped tomatoes
900ml | 4 cups hot vegetable stock
2-3 tbsp smooth peanut butter
Salt and pepper to season
1-2 tbsp olive oil to fry
- Heat the oil in a large pot and add the cumin seeds, chilli flakes and ginger. Fry for a minute then add the onion, garlic and sugar stirring for a few minutes over medium-low heat until onion is soft.
- Add the sweet potato, parsnip and tomatoes and stir for a couple of minutes.
- Add the stock, bring to the boil and then simmer for about 15 minutes or until vegetables are tender.
- Pulse the soup in a blender (in batches if needed) until smooth. Return to the pot then stir in the peanut butter. Check the seasoning and serve with a sprinkling of chilli flakes and a drizzle of oil.