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African-Inspired Peanut Soup

African-Inspired Peanut Soup

with Kidney Beans and Sesame Flatbreads

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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.

Tags:VeggieSpicy
Allergens:Peanut/CacahuèteSoy/SojaWheat/BléSulphites/SulfiteSesame/Sésame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

370 mL

Kidney Beans

200 g

Green Bell Pepper

340 g

Sweet Potato

1 tbsp

Chili-Garlic Sauce

113 g

Yellow Onion

1 tbsp

Indian Spice Blend

3 tbsp

Peanut Butter

(ContainsPeanut/Cacahuète)

2 unit

Vegetable Broth Concentrate

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

2 unit

Flatbread

(ContainsWheat/Blé)

7 g

Cilantro

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories970 kcal
Fat37 g
Saturated Fat6 g
Carbohydrate135 g
Sugar22 g
Dietary Fiber22 g
Protein29 g
Cholesterol0 mg
Sodium2490 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Peeler
Large Pot
Measuring Spoons
Whisk
Medium Bowl
Measuring Cups
Baking Sheet
Silicone Brush
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

Meanwhile, add soy sauce, peanut butter, broth concentrate and 1 cup hot water (dbl for 4 ppl) to a medium bowl. Whisk until smooth.

4

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.

5

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!)

6

Quarter flatbreads. Divide soup between bowls. Sprinkle cilantro over top. Serve flatbreads alongside for dipping.