African-Inspired Peanut Soup

Name: African-Inspired Peanut Soup with Kidney Beans and Sesame Flatbreads
Total time: 30 min
Yield: 2
Cuisine: African
Ingredients: 1 unit(s) Kidney Beans; 1 unit(s) Green Bell Pepper; 2 unit(s) Sweet Potato; 1 tbsp Chili-Garlic Sauce; 1 unit(s) Yellow Onion; 1 tbsp Indian Spice Mix; 2 unit(s) Peanut Butter; 1 tbsp Vegetable Stock Powder; 2 tbsp Soy Sauce; 2 unit(s) Flatbread; 7 g Cilantro; 9 g Sesame Seeds; 0.13 tsp Salt*; 0.13 tsp Pepper*; 2 tbsp Oil*

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. You'll want to make this one when you feel like loading up on veggies.

Tags:

Veggie

•Spicy

•Low CO2

Allergens:

Jordnødder

•Soja

•Schwefeldioxide und Sulfite

•Hvede

•Milk

•Sesamzaad

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Kidney Beans

1 unit(s)

Green Bell Pepper

2 unit(s)

Sweet Potato

1 tbsp

Chili-Garlic Sauce

1 unit(s)

Yellow Onion

1 tbsp

Indian Spice Mix

2 unit(s)

Peanut Butter

1 tbsp

Vegetable Stock Powder

2 tbsp

Soy Sauce

2 unit(s)

Flatbread

7 g

Cilantro

9 g

Sesame Seeds

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Oil*

Nutrition Values

Calories1030 kcal

Fat38 g

Saturated Fat6 g

Carbohydrate148 g

Sugar20 g

Dietary Fiber27 g

Protein38 g

Sodium2660 mg

Potassium1900 mg

Calcium350 mg

Iron12.5 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

•Large Pot

•Measuring Spoons

•Whisk

•Medium Bowl

•Measuring Cups

•Silicone Brush

•Baking Sheet

Cooking Steps

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 the pot is 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.

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

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.

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.)