The other night, we made this tasty soup at the Convent in the form of a stew, with pieces of chicken thighs cooked into it, and chunks of sweet potato left intact. We loved the flavor so much that we thought we’d create our own recipe in a meatless rendition, something to relish during Lent.
The result was wonderful! You can taste each subtle flavor: roasted peanuts, sweet potatoes, coriander, ginger, and tomato – a very odd collection! But when put together, a velvety and beautiful soup is born.
It’s very simple to throw together and with a little bread, cheese, and salad, you have a complete meal. Enjoy!
COOK TIME: 20-30 mins
PREPARE TIME: 20 mins
READY IN: 1 hour
2leek(s)washed, trimmed and sliced (or 1 sweet onion, peeled and diced)
3inch pieceginger rootpeeled and minced
2garlic clove(s)chopped roughly
2poundssweet potatoespeeled and cut into chunks
10oztomatoescruched, (canned or fresh)
1quartchicken stockor vegetable broth
1/4tspcayenneor to taste (if desired)
salt and pepper
cilantrochopped or parsley for garnish
Over medium heat, sauté the leeks or onions in butter until soft and translucent. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
Add the chicken broth, crushed tomatoes, peanut butter, peanuts and coriander and stir well to combine.