African-Inspired Peanut Soup
with Kidney Beans and Sesame Flatbreads- Peanuts
- Soy
- Sulphites
- Wheat
- Milk
- Sesame
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.
Ingredients
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
(Contains: Peanuts)
1 unit
Vegetable Broth Concentrate
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
2 unit
Flatbread
(Contains: Milk, Soy, Wheat)
7 g
Cilantro
1 tbsp
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Rich, warming, and deeply satisfying, with a well-balanced blend of peanut butter, spices, and sweet potato. Some reviewers found the peanut flavour subtle; others felt the spice blend leaned more Indian than African.
- Ease of prep: Most found this a straightforward, one-pot meal that comes together quickly; a few noted that peeling and cubing the sweet potatoes adds some prep time.
- Suggestions: Add an extra tablespoon or two of peanut butter to deepen the flavour, and reduce the chili-garlic sauce by half or more if you prefer a milder heat. Using broth instead of water, or stirring in a splash of cream or coconut milk, can help balance saltiness and round out the sauce. Sprinkling chopped or crushed peanuts on top adds a welcome crunch.
- Leftovers: This soup keeps beautifully and many reviewers agreed the flavour improves overnight; it reheats well and stretches to two or three portions.
- Flatbread: The sesame flatbreads were a favourite, but watch the broiler closely as they can burn in under two minutes; some reviewers had better results checking at the two-minute mark.
- Consistency: If the soup turns out too thin, reduce the water slightly or add cooked lentils or an extra can of beans to thicken it to a hearty stew-like texture.
