We all need a recipe we can turn to when we’re feeling under the weather. Inspired by a traditional West African dish called Maafe, my Sweet Potato and Peanut Soup is packed with all the goodness you need when you’re not at your best.
If you’re feeling brave, add an extra red chilli.
As a rough guide, this recipe serves 4.
- 400ml coconut milk
- 400ml water
- 2 sweet potatoes
- 2 cloves of garlic
- 2 sticks of celery
- 1 carrot
- 1 brown onion
- 1 red chilli
- 1 thumb sized piece of ginger
- 2 tbsp. smooth peanut butter
- 2 tbsp. maple syrup
- 1 tbsp. ground cumin
- 1 tbsp. ground corriander
- 1 tbsp. smoked paprika
- 1 tbsp. tumeric
- 1 tbsp. coconut oil
- 1 tbsp. vegan bouillon powder
- Sea salt and black pepper to taste
Peel and roughly chop the sweet potatoes, garlic, celery, carrot, onion, red chilli and ginger. Heat the coconut oil in large saucepan using a medium heat then add the prepared vegetables.
Cook for 5 minutes to allow the vegetables to soften a little then add all of the ground spices and the vegan bouillon powder. Coat the vegetables in the ground spices and the vegan bouillon powder then cook for 5 minutes.
Add the coconut milk, water and maple syrup then stir to combine. Cover the saucepan with a lid then cook for a further 20 minutes, or until the sweet potato is ready.
Transfer all of the soup to a food processor and process until a smooth puree is formed. Add the puree to the saucepan along with the smooth peanut butter. Stir to combine then season to taste.