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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Adding sweet potato and peanut butter makes this soup something a bit different. Adapted from Alison Holst's 'Meals Without Red Meat'. Alison's recipe calls for kumara, I just prefer orange sweet potato myself. Ingredients:
2 tablespoons butter |
1 large onion, finely chopped |
2 garlic cloves, chopped |
1/2 teaspoon curry powder |
1/2 teaspoon ground coriander |
1/4 teaspoon chili powder |
1/2 teaspoon salt |
250 g roughly cubed sweet potatoes |
250 g roughly cubed pumpkin |
4 cups water |
2 teaspoons vegetable stock powder |
1 tablespoon peanut butter |
Directions:
1. Melt butter, add the chopped onion and garlic, saute gently.
2. Stir in the curry powder, coriander, chilli powder (I omit this when cooking for kids), and salt. Cook 1 minute.
3. Add vegetables, don't use more sweet potato than pumpkin as soup will be TOO sweet.
4. Add the water and stock, simmer gently for 20-25 minutes or until veges are tender, then stir in the peanut butter.
5. Use a stick blender to puree the soup, or mash it for a chunkier texture.
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