Spicy Peanut Soup
 
Prep time
Cook time
Total time
 
*if you are left with too much liquid after cooking, simply add 1-2 Tbsp of tapioca or corn starch for creaminess
Author:
Recipe type: Main Dish
Cuisine: African
Serves: 4
Ingredients
  • 1 medium onion, diced
  • 4-5 garlic cloves, minced
  • 1 tsp ginger powder/fresh ginger
  • 1 tsp red curry paste (or more if you like it very spicy)
  • 1 medium potato
  • 1 cup butternut squash, diced
  • ½ block firm tofu
  • 1 bunch collard greens, destemmed and chopped
  • 3.5-4 cups vegetable stock (this depends on how liquidy you want the soup to be)
  • ½ cup natural peanut butter (unsalted)
  • 2 Tbsp tomato paste
  • ¼ cup passata
  • Toppings:
  • Roasted peanuts
  • Lemon juice
  • 4 portions of brown rice
Instructions
  1. Cut all the vegetables as instructed and place them into the pressure cook (or normal pot).
  2. Whisk together the peanut butter, tomato paste, curry paste, passata and a bit of the veggie stock until creamy.
  3. Add the creamy sauce and the remaining veggie stock into the pressure cook pot.
  4. Close the lid, choose the soup menu and cook for 30 minutes.
  5. Serve with brown rice, peanuts and lemon on top.
  6. *if you are left with too much liquid after cooking, simply add 1-2 Tbsp of tapioca or corn starch for creaminess
Notes
As in all of my recipes, 1 cup equals 250 ml.
Recipe by The Tasty K at http://thetastyk.com/2017/08/11/spicy-peanut-soup/