African-Inspired Peanut Soup
with Kidney Beans and Sesame Flatbreads
Rich peanut butter and fibre-loaded kidney beans make for a creamy and oh-so-filling soup! The golden sesame seed flatbreads are perfect for dipping, too! This one's a keeper for those days when you want to go veggie.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Green Bell Pepper
Indian Spice Blend
Vegetable Broth Concentrate
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut sweet potatoes into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces. Roughly chop cilantro. Drain beans.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 2-3 min. Add chili-garlic sauce and Indian Spice Mix. Cook, stirring constantly, until fragrant, 30 sec.
Meanwhile, add soy sauce, peanut butter, broth concentrate and 1 cup hot water (dbl for 4 ppl) to a medium bowl. Whisk until smooth.
Add beans, sweet potatoes, peppers, soup base and 1 cup water (1 1/2 cups for 4 ppl) to the pot with onions. Bring to a boil over high. Once boiling, reduce heat to medium. Season with salt and pepper. Cover and cook, stirring occasionally, until veggies are tender, 10-12 min. Season with salt and pepper, to taste.
Meanwhile, arrange flatbreads on an unlined baking sheet. Brush tops with 1 tbsp oil (dbl for 4 ppl). Season with salt, then sprinkle with sesame seeds. Gently press down on sesame seeds to adhere. Broil in the middle of the oven until sesame seeds are golden-brown, 3-5 min. (TIP: Keep an eye on them so they don't burn!)
Quarter flatbreads. Divide soup between bowls. Sprinkle cilantro over top. Serve flatbreads alongside for dipping.