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Vegetable Stock
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West African Peanut Soup
Ingredients
- 1 onion, diced (approx 200g)
- 1 tbsp oil of your choice (I like coconut) (approx 10g)
- 2 tsp ginger, grated
- 1 tsp garlic, crushed
- 2 carrots, chopped (approx 300g)
- 1 sweet potato, chopped (approx 400g)
- 2 tsp Urban Forager Vegetable Stock Concentrate
- 2 cups water
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup tomato juice
- 1/2 cup crunchy peanut butter (approx 100g)
Method
- Fry the onion in oil until softened
- Turn the heat down slightly and add the garlic & ginger.
- Sauté until fragrant and slightly coloured
- Add carrot, sweet potato, water, stock and cayenne pepper
- Simmer until veggies are tender
- Blend with a stick blender until smooth
- While still on a low heat, add peanut butter and stir until
- melted through soup
- Stir through tomato juice
Thermomix method
- Add roughly chopped onion to bowl
- Chop for approx 2 secs on speed 6 until just chopped
- Add oil Cook 100C, soft speed, reverse for 10 mins
- Increase temp to aroma and cook a further 5 mins
- Add ginger and garlic
- Cook 100C, soft speed, 2 mins
Notes
Adding tomato juice to pumpkin soup is an old trick to make it look a deeper orange. It also adds depth of flavour.
