Ingredients

• 2 tbsp vegetable oil
• 25 g ginger, fresh (chopped)
• 2 garlic cloves (chopped)
• 100 g onions (chopped)
• 400 g sweet potatoes, diced
• salt, pepper, cayenne pepper if desired
• 200 g tomato purée
• 600 ml vegetable broth
• 150 g peanut cream
• 300 g mangold, spinach or pak choi
• 1 tin chickpeas (drained weight 265 g)
• ½ bunch coriander, roughly chopped
• 100 g peanuts, roasted, unsalted

Tips

You can also serve it with rice, quinoa or millet.
Inspired by the Cookidoo app.

Instructions

• Finely chop the garlic, ginger and onions and fry in a little vegetable oil.
• Cut the sweet potatoes into cubes and add them.
• Season with salt, pepper and a little cayenne pepper if you like, and fry for about 5 minutes.
• Add the tomato purée, peanut cream and vegetable stock and simmer for about 10-15 minutes. Then puree.
• In the meantime, finely chop the chard, spinach or pak choi and steam.
• Drain the chickpeas and set aside.
• Mix the chard/spinach/pak choi and chickpeas into the soup.
• Garnish with roasted peanuts and coriander and serve.