Vegan Peanut Butter and Sweet Potato Soup - Whitworths

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15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15
15% off your first order - use code FIRST15
join the conversation
15% off your first order - use code FIRST15

Vegan Peanut Butter and Sweet Potato Soup

20 minutes
Basic
MAKES 4
SAVE ME
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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
  1. Preheat your oven to 180°C/160°C Fan/Gas 4 and line a baking tray with baking parchment
  2. Heat the olive oil in a medium, heavy bottomed saucepan over a medium heat
  3. Add the onion, celery and sweet potato and fry until the onion has softened
  4. Add the fresh ginger, chilli and garlic and fry for a further 2 minutes taking care not to burn the garlic
  5. Add the tomatoes, vegetable stock, peanut butter and sesame oil and simmer for 20-25 minutes or until the sweet potatoes have softened
  6. 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.
  7. 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
  8. After 10 minutes remove the tray from the oven and allow the crunchy topping to cool before sprinkling over the soup.