West African Peanut Soup with Silverbeet & Sweet Potato

Prepare Base:

Combine stock concentrate and 3 cups of water in a large pot and bring to a boil. Meanwhile, peel red onion, garlic and ginger. Small dice ¾ red onion (you will have left over). Mince garlic and ginger. Add the onion, garlic and ginger to the stock. Reduce heat and simmer for 10 minutes.

Prepare Veg:

Wash the fresh produce. Peel sweet potato and dice into 1 cm pieces. Remove silverbeet stems and cut leaves into 1 cm strips. Set aside.

Add Peanut Butter:

In a medium sized bowl, combine the peanut butter and tomato paste. Add 1 cup of the simmering broth (from step 1) to the bowl and whisk the mixture together until smooth.

Combine & Simmer:

Add the peanut mixture back into the soup and mix well to combine. Add sweet potato and silverbeet. Season the soup with sriracha sauce to taste and simmer for about 12-15 minutes more, or until sweet potato is tender.

You Plate It:

Divide soup between bowls and garnish with chopped peanuts. Enjoy!