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.
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
()
1 unit
Vegetable Broth Concentrate
2 tbsp
Soy Sauce
()
2 unit
Flatbread
()
7 g
Cilantro
1 tbsp
Sesame Seeds
()
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
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 flatbreads so they don't burn!)
Quarter flatbreads. Divide soup between bowls. Sprinkle cilantro over top. Serve flatbreads alongside for dipping.
