Sweet Potato Groundnut Soup

Makes approx 2.5L

I absolutely adore the sweet potato groundnut stew in Rukmini Iyer’s Green Roasting Tin. Inspired by this I have come up with a soup version which is perfect for these autumn days. It’s easily vegan and gluten-free too. This makes a hefty batch perfect for freezing if needed.

Ingredients:

1.5 L vegetable stock (ensure vegan/gluten-free as required)

1kg sweet potatoes, peeled and cut into 2 inch chunks

1 tin of plum tomatoes in juice

1 heaped tbsp peanut butter (aim for one which is 100% peanuts/no sugar and ensure it is vegan if required)

Chilli powder

Salt

Salted peanuts to serve (optional)

Step 1: Place the vegetable stock, sweet potato chunks and a pinch of salt in a large sauce pan with a lid. Bring to the boil, lower to a simmer, replace the lid and cook for about 20 minutes or until the sweet potato is soft.

Step 2: Add the tinned tomatoes and peanut butter, bring back to a simmer, replace the lid and cook for a further five minutes.

Step 3: Remove from the heat and use a stick blender, to blend until completely smooth. Season with salt and the chilli powder to taste. Start with 1/3 tsp of chilli and increase as desired. (I only wanted a mild heat so went for about 3/4 tsp.)

When serving sprinkle some roasted salted peanuts on the top as a garnish and some chilli flakes/powder if you fancy an extra kick.