Spiced Sweet Potato, Lentil & Peanut Butter Soup Recipe

Spiced Sweet Potato, Lentil & Peanut Butter Soup

Ingredients

1 onion
2 celery sticks
500g sweet potatoes
2 tsp garam masala
1 tsp ground coriander
A pinch of cayenne pepper
1 vegetable stock cube
400g tin of chopped tomatoes
400g tin of green lentils
2 limes
A handful of coriander
40g peanut butter
100g baby leaf spinach

Prep: 15 mins | Cook 30 mins

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Method

1. Trim, peel and roughly chop the onion. Trim the celery sticks and roughly chop them. Peel the sweet potatoes and chop them into small cubes, approximately 2cm big.

2. Heat 2 tbsp olive oil in a large casserole dish on a medium heat. Add the onions and celery with a large pinch of salt. Gently fry, stirring often, for 5-7 mins till softened and fragrant. Add the chopped sweet potatoes. Sprinkle in the garam masala, ground coriander and a pinch of cayenne pepper (it’s spicy, so use as much or as little as you prefer). Stir well to coat. Fill and boil the kettle.

3. Dust in the vegetable stock powder and tip in the chopped tomatoes. Pour in 800ml hot water from the kettle. Bring the mixture to the boil. Pop a lid on the pan and reduce the heat to a simmer. Gently cook for 25 mins or till the sweet potatoes are tender.

4. Meanwhile, drain and rinse the lentils. Zest and juice the limes. Finely chop the coriander leaves and stalks, keeping them separate.

5. Add the lime zest, juice and the coriander stalks to the pan. Scoop in the peanut butter and stir till melted. Use a hand-held blender to blitz the soup till smooth and creamy, adding more water if it needs it (no stick blender? Transfer the soup to a heatproof blender and blitz).

6. Tumble in the green lentils and stir through the baby leaf spinach till wilted. Taste and add salt or pepper if needed. Ladle into warmed bowls and top with the coriander leaves to serve.