Vegan Peanut Butter and Sweet Potato Soup
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- 2 tbsp. Olive Oil
- 1 Onion, finely diced
- 2 Sticks Celery, finely Chopped
- 2 medium, about 500g Sweet Potato, peeled and cut into chunks
- 1 thumb sized piece Fresh Ginger, finely grated
- 1 Scotch Bonnet Chilli Pepper, finely chopped with the seeds removed
- 2 Garlic cloves, crushed
- 2 Tomatoes, cut into chunks
- 1 Vegetable Stock, made up according to pack instructions
- 3 tbsp. Natural, Smooth Peanut Butter
- 3 tbsp. Toasted Sesame Oil
- 60g Whitworths Pumpkin Seeds
- 70g Whitworths Bake with Crystallised Fiery Ginger
- 30g Rolled Oats
- 1 tsp. Sesame Oil
- Preheat your oven to 180°C/160°C Fan/Gas 4 and line a baking tray with baking parchment
- Heat the olive oil in a medium, heavy bottomed saucepan over a medium heat
- Add the onion, celery and sweet potato and fry until the onion has softened
- Add the fresh ginger, chilli and garlic and fry for a further 2 minutes taking care not to burn the garlic
- Add the tomatoes, vegetable stock, peanut butter and sesame oil and simmer for 20-25 minutes or until the sweet potatoes have softened
- Using a hand blender or a food processor blend the soup until smooth. Alternatively, pour through a sieve for an extra silky texture. Season to taste and set aside.
- Meanwhile make the crunchy topping by adding the crystallised ginger and 1 tbsp. of cold water to a small saucepan and stir over a low heat, until a sticky syrup forms in the pan. Stir in the remaining ingredients and transfer to a parchment lined baking tray and bake in the oven for 10 minutes, stirring halfway through
- After 10 minutes remove the tray from the oven and allow the crunchy topping to cool before sprinkling over the soup.
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