This bold and hearty soup from Rachel Allen’s new book ‘Soup, Broth, Bread’ is the ultimate winter warmer
IMAGE: JOANNE MURPHY
A reassuringly simple and delicious meal-in-a-bowl, this chunky soup takes its inspiration from the West African groundnut (peanut) soup. Peanut butter gives the soup a gloriously creamy texture. I have also successfully made this soup with rice, instead of the chickpeas used here. Just add 50g of uncooked brown or white rice with the tomatoes, and cook for about 20 minutes, until the rice is tender.
West African Peanut Soup
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 2 tsp toasted and ground cumin (see note)
- 1 pinch of chilli flakes, or 1/2 a red chilli, deseeded and finely chopped
- 1 large red pepper, deseeded and finely diced
- 1 small sweet potato, peeled and diced
- salt and freshly ground black pepper
- 1 x 400g tin of tomatoes or 400g fresh ripe tomatoes, peeled and chopped
- 1 tsp sugar
- 1 x 400g tin of chickpeas, drained (see note)
- 750 ml vegetable or chicken stock
- 100 g kale (weight without stalks)
- 100 g chunky peanut butter
- 50 g salted peanuts, chopped
- Place a large saucepan on a medium heat and add the olive oil. Tip in the onion, garlic, cumin, chilli, red pepper and sweet potato. Season with salt and pepper and cook, uncovered, for about 10–15 minutes, until the onion is tender and a little golden around the edges.
- Now add the tomatoes and any juice, the sugar, drained chickpeas and the stock. Season again with salt and pepper and cook, covered with a lid, for about 20 minutes, until all the vegetables are tender.
- While the vegetables are cooking, remove the stalks from the kale and discard, then chop the leaves. Add the chopped kale to the soup when you’re almost ready to serve, and cook, uncovered, for 3–4 minutes. Stir in the peanut butter and taste for seasoning.
- To serve, pour the steaming hot soup into warm bowls and scatter chopped salted peanuts over the top.
Recipes extracted from Soup, Broth, Bread by Rachel Allen, Penguin Books, RRP £22