HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAfrican Inspired Peanut Soup
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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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


2 unit

Vegetable Broth Concentrate

2 tbsp

Soy Sauce

(ContainsSoy, Gluten, Sulphites)

2 unit


(ContainsSoy, Gluten, Milk)

7 g


1 tbsp

Sesame Seeds


Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories960 kcal
Fat37 g
Saturated Fat6 g
Carbohydrate132 g
Sugar22 g
Dietary Fiber21 g
Protein29 g
Cholesterol0 mg
Sodium2460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Medium Bowl
Measuring Cups
Baking Sheet
Silicone Brush
Instructionsarrow up iconarrow up icon
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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.