Spicy and satisfying, this gloriously soothing main course soup will warm body and soul on the coldest winter’s day. Use a good-quality peanut butter – one that is unsweetened and free from palm oil.
- Yield: 4 Servings
- 1 large onion, chopped
- 18 oz (500 g) sweet potatoes, peeled and cut into bite-sized chunks
- 2 red or orange (bell) peppers, deseeded and cut into strips
- 4 tbsp extra virgin olive oil
- 1 generous tbsp berbere spice mix
- 4-cm/1½-inch piece of root ginger
- 2 garlic cloves, finely chopped
- 1 litre/1 quart vegetable stock
- 4 tbsp peanut butter
- 2 tbsp maple syrup
- 1 x 400-g/14-oz. can butter/lima beans
- 2 handfuls of kale or other greens
- 2–3 handfuls of roasted, salted peanuts, lightly crushed
- a handful of freshly chopped coriander/cilantro
How to Make It
- Preheat the oven to 190˚C (375˚F) Gas 5. Scatter the onion over the base of a deep sheet pan. Add the sweet potatoes and (bell) peppers to the pan. Stir in the oil and berbere spice mix and roast everything for 15 minutes.
- Peel the ginger, chop it finely, and add it to the sheet pan with the garlic. Pour in the stock and stir in the peanut butter and maple syrup. Drain and rinse the butter/lima beans, and add them to the pan. Return the pan to the oven and cook for about 20–25 minutes, until the vegetables are soft and the soup has thickened. Add the kale or greens and cook for a further 5 minutes. Remove the pan from the oven, scatter over the crushed peanuts and chopped coriander/cilantro, and serve.