Spicy vegetable peanut soup

Spicy peanut soup - vegan and gluten free

I’m sure I’m not alone in my surprise (and slight disappointment) at the postponing of spring. As this frosty winter weather rears its ugly head, I don’t know about you, but I’m craving proper cold weather fare – a hot bowl of steaming soup that warms you from the inside out.

But I’m starting to become aware that my current routine of shovelling pitta and houmous into my mouth like there’s going to be a shortage, followed by half a pack of biscuits (it doesn’t count if you’re dunking them in tea, right?) is not the most sustainable way to live. So I made this spicy soup to be a little lighter, with some goodness in it, while still satisfying that craving for something warm and filling. And it is one of those recipes that I realise as I’m halfway through my second bowl, is also completely vegan and gluten free!

If you’re looking for a relatively healthy, happily warming meal to see you through a snowstorm this week, look no further!

Spicy vegetable peanut soup

2 large sweet potatoes, cubed
1 tin chopped tomatoes
bag of prepared kale
1 red pepper, cut into large pieces
1 onion, chopped
4 cloves garlic, minced
vegetable stock, 500ml
3 tablespoons crunchy peanut butter
1 tsp cumin
1/2 tsp cinnamon
1 tsp hot chilli powder (you can adjust this to your taste)
a handful fresh coriander, chopped, plus extra for garnish
salt & pepper

1. Heat a little vegetable oil in a pan, add your onion and cook on a medium heat until golden. Add your garlic, cumin, cinnamon and chilli powder with a little salt and saute until aromatic. Then add the sweet potatoes and coat them in the mix before cooking for a minute or two.

2. Add your peanut butter, vegetable stock and chopped tomatoes and simmer on a low heat for around 10 minutes, or until the sweet potatoes are still firm, but not hard. Depending on how thick you’d like your soup to be, add a little water to thin it out. Taste for seasoning/spice level and adjust to your taste.

3. Add your peppers and kale and cook on a medium heat for a couple of minutes. Garnish with fresh coriander and serve wth your accompaniment of choice – I had slices of cheese and chutney loaf from Sainsbury’s bakery!


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