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African-Inspired Peanut Soup
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African-Inspired Peanut Soup

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.

Allergens:
Mustard
Peanuts
Soy
Sulphites
Wheat
Sesame

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

370 mL

Kidney Beans

1 unit

Green Bell Pepper

2 unit

Sweet Potato

1 tbsp

Chili-Garlic Sauce

1 unit

Yellow Onion

1 tbsp

Indian Spice Mix

(Contains Mustard)

3 tbsp

Peanut Butter

(Contains Peanuts)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 unit

Flatbread

(Contains 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*

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Nutrition Values

/ per serving
Calories0 kcal
Energy (kJ)0 kJ
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 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.

Utensils

Strainer
Peeler
Large Pot
Measuring Spoons
Whisk
Medium Bowl
Measuring Cups
Baking Sheet
Silicone Brush

Instructions

Prep
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.

Start soup
2

Heat a large pot over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, 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.

Make soup base
3

Meanwhile, add soy sauce, peanut butter, stock powder and 1 cup (2 cups) hot water to a medium bowl. Whisk until smooth.

Finish soup
4

Add beans, sweet potatoes, peppers, soup base and 1 cup (1 1/2 cups) water 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.

Toast flatbreads
5

Meanwhile, arrange flatbreads on an unlined baking sheet. Brush tops with 1 tbsp (2 tbsp) oil . 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!)

Finish and serve
6

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