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Hearty Peanut Soup
Veggie
Spicy
Hearty Peanut Soup

with Kidney Beans and Sesame Flatbreads

8 min
Difficulty: 2/3
African

Rich peanut butter and fibre-loaded kidney beans make for a creamy, filling soup. The golden sesame seed flatbreads are perfect for dipping. You'll want to make this one when you feel like loading up on veggies. Ingredients: Kidney beans (dark red kidney beans, water, salt, calcium chloride, ascorbic acid, disodium EDTA) • Sweet potato • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Green pepper • Yellow onion • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard) • Sesame seeds • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cilantro.

Allergens

Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Peanuts
Sesame
Tree nuts
Fish
Gluten
Peanuts

Utensils

Baking Sheet
Large Pot
Measuring Spoons
Strainer
Whisk
Measuring Cups
Silicone Brush
Medium Bowl

Tags

30-min-or-less
Veggie
Spicy
Climate-conscious
Ingredients
Kidney Beans

Kidney Beans

1 unit(s)

Green Bell Pepper

Green Bell Pepper

1 unit(s)

Sweet Potato

Sweet Potato

2 unit(s)

Chili-Garlic Sauce

Chili-Garlic Sauce

1 tbsp

Yellow Onion

Yellow Onion

1 unit(s)

Indian Spice Mix

Indian Spice Mix

9 g

Peanut Butter

Peanut Butter

2 unit(s)

Vegetable Stock Powder

Vegetable Stock Powder

7.5 g

Soy Sauce

Soy Sauce

2 tbsp

Flatbread

Flatbread

2 unit(s)

Cilantro

Cilantro

7 g

Sesame Seeds

Sesame Seeds

9 g

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Oil

Oil

2 tbsp

Preparation
1
Prep

  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Core, then cut pepper into 1/2-inch pieces.
  • Peel, then cut sweet potatoes into 1/2-inch pieces.
  • Peel, then cut onion into 1/2-inch pieces.
  • Roughly chop cilantro.
  • Drain beans.

2
Start soup

  • Heat a large pot over medium-high.
  • When the pot is hot, add 1 tbsp (2 tbsp) oil, then onions.
  • Cook 2-3 min, stirring occasionally, until slightly softened.
  • Add chili-garlic sauce and Indian Spice Mix. Cook 30 sec, stirring constantly, until fragrant. 

3
Make soup base

  • Meanwhile, to medium bowl, add soy sauce, peanut butter, stock powder and 1 cup (2 cups) hot water. Whisk until smooth.

4
Finish soup

  • To the pot with onions, add beans, sweet potatoes, peppers, soup base and 1 cup (1 1/2 cups) water. Bring to a boil over high. 
  • Once boiling, reduce heat to medium. Season with salt and pepper.
  • Cover and cook 10-12 min, stirring occasionally, until veggies are tender. Season with salt and pepper.

5
Toast flatbreads

  • Meanwhile, arrange flatbreads on an unlined baking sheet.
  • Brush tops with 1 tbsp (2 tbsp) oil. Season with salt, then sprinkle with sesame seeds. Gently press down on sesame seeds to adhere.
  • Broil in the middle of the oven for 3-5 min, until sesame seeds are golden. (TIP: Keep an eye on them so they don't burn.)

6
Finish and serve

  • Quarter flatbreads.
  • Divide soup between bowls. Sprinkle cilantro over top.
  • Serve flatbreads alongside for dipping.

Nutrition per serving

1040

kcal

Calories

48

g

Fat

7

g

Saturated Fat

149

g

Carbohydrate

19

g

Sugar

26

g

Dietary Fiber

38

g

Protein

0

mg

Cholesterol

2690

mg

Sodium

0

g

Trans Fat

1900

mg

Potassium

350

mg

Calcium

12

mg

Iron

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