Peanut Soup

Peanut Soup

1 onion , roughly chopped
2 garlic cloves , roughly chopped
a 3cm chunk ginger , roughly chopped
¼ *Scotch bonnet chilli , seeded and chopped *use chili flakes or a milder chili
oil , for frying
1 x 200g tin chopped tomatoes
500ml light vegetable stock
2 level tbsp smooth organic peanut butter *Use a no sugar added peanut butter such as Whole Earth


METHOD1.Put the onion, garlic, ginger and chilli* in a food processor and whizz to a paste. Heat 1 tbsp oil in a pan, add the paste and cook gently for 3-4 minutes until fragrant. Add the tomatoes and stock, season and simmer for 20 minutes.
2. Stir in the peanut butter and simmer for 5 minutes. Whizz in a blender until smooth.


PER SERVING204 kcalories, protein 6.7g, carbohydrate 12.3g, fat 14.1 g, saturated fat 2.7g, fibre 3.3g, salt 2.2 g

I love peanut butter. I love Satay. In theory I should love peanut soup. Will yry this one out later today. I have several jars of peanut butter non sugar so one will be sacrificed. :