Unusual but tasty with a spicy kick. Make this peanut and leafy soup served on its own as a starter, or with brown rice as a main meal. Easy to prepare and contains lots of immune system boosting ingredients. The only fresh ingredients needed are onion, kale or cabbage, and ginger.
Serves 2
Ingredients
- Vegetable stock 1 litre
- Onion 1 medium, chopped
- Ginger 2 tbsp, fresh peeled and minced
- Garlic 4 cloves, crushed
- Kale or Spring Greens 1 bunch, thick stalks removed, chopped into strips
- Peanut butter 100g
- Tomato passata 65g
- Red chilli 1, chopped
- Peanuts handful
- Seasoning
- Brown rice 225g, cooked (to serve)
Method
Step 1
Combine the stock, chilli, onion, ginger and garlic in a large saucepan. Cook on medium-low heat for 20 minutes.
Step 2
In a bowl combine the peanut butter, passata and a ladle of the hot stock mixture. Pour the passata mixture back into the pan and mix well. Stir in the greens.
Step 3
Simmer for about 10 more minutes on medium-low heat, stirring often. Season with salt and black pepper.
Step 4
Make this peanut and leafy soup recipe and top with some peanuts (roasted peanuts work well). Serve on its own as a starter, or with brown rice as a main meal.
