Ingredients
For 4 persons

1 red onion, chopped
4 cloves of garlic, pressed
1 tsp fresh ginger, grated
1 red pepper, without seeds and in rings
2 bay leaves
1 small can of tomato puree
1 l vegetable stock
200 g (sweet) potato, peeled and diced
250 g 100% peanut butter
Freshly ground salt and pepper
Oil for frying

For the garnish

4 tufts of alfalfa
1 stalk of spring onion, in rings
Red pepper, in rings
Unsalted peanuts

Preparation

1. Heat some oil in a large pan and fry the onion on low heat for 2-3 minutes. Then also add the garlic, ginger, red pepper and bay leaf and fry for another minute.

1. Add the tomato puree, vegetable stock and (sweet) potato and bring to the boil. Simmer for half an hour with the lid on the pan.
2. Stir the peanut butter into the soup. Remove the bay leaves and puree to a smooth soup. Season with salt, pepper and some more red pepper if necessary.

Divide among four bowls and serve with alfalfa, spring onion, red pepper and peanuts.