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
- 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.
- 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.
- 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.