recipes
Sweet potato and peanut soup with kale pesto
2021-01-16
Ingredients
- 2 tbsp. plant based margarine (Flora)
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 piece fresh ginger, peeled and chopped
- 1 celery stalk, chopped
- 1 large carrot, chopped
- 2 sweet potatoes, peeled and chopped
- 1 Heaped tbsp. peanut butter
- 1 litre vegetable stock (Knorr)
- Chili paste (to taste)
- Few fresh coriander leaves
- 1 bunch kale leaves, stalks removed
- Juice ½ lemon
- 2 garlic cloves
- 3 tbsp. pumpkin seeds
- 50g salted peanuts
- 3-4 tbsp. extra virgin olive oil
- 1 sliced red chili to garnish
Method
Melt 2 tbsp. of plant based margarine in a large saucepan and sauté` the onion, garlic, ginger, celery, carrot and potatoes for 5 minutes. Season well with salt an pepper then stir in the peanut butter and chili paste. Cover with the vegetable stock, stir well and bring to the boil. Lower the heat and simmer for 20 minutes. When ready, blitz half of the soup to a smooth puree and mix with the remaining soup. Adjust consistency with more liquid if necessary into a fairly thick creamy soup. Whilst still hot, tear in few of the kale leaves and coriander. Finally, place the remaining kale leaves into a food processor and blitz with the lemon juice, garlic, pumpkin seeds and peanuts and a good drizzle of olive oil to form a pesto. Serve the soup piping hot drizzled with the kale pesto and sliced red chili.
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