Thick Peanut Soup

• rapeseed oil↗2tbsp tbsp
• onion↗

  chopped (320g)

• ginger, sliced1tbsp tbsp
• large garlic cloves↗3

  chopped

• fresh chili↗1

  seedless, sliced

• soft curry powder↗2tbsp tbsp
• cumin seeds↗1tsp tsp
• canned diced tomatoes↗400g g
• hot vegetable broth1.2l l

  prepared with 3 tsp vegetable bouillon

• coarse peanut paste↗3tbsp tbsp
• tomato paste2tbsp tbsp
• potatoes↗400g g

  unpeeled, diced

• butternut squash↗320g g

  finely diced

• chickpeas↗400g can g

  drained

• savoy cabbage200g g

  grated

• пакетик 30g свіжого коріандру⅓

  нарізаний

Step-by-step instructions

1. 1

   Heat the oil in a large pot (it provides a large volume) and sauté the onion and ginger, stirring frequently, for about 10 minutes until they start to turn golden. Add the garlic and chili, cook a few more minutes, then add the soft curry powder and cumin seeds.

2. 2

   Pour in the tomatoes and broth, add the coarse peanut paste and tomato paste, and bring to a boil. Add the potatoes, butternut squash, chickpeas and savoy cabbage, cover the pot and simmer for 15 minutes until the vegetables are tender. Stir in fresh coriander, then divide into two bowls and serve. Cool and store the remainder in the fridge to eat another day. Keep refrigerated for up to three days. To serve, reheat in a pot until boiling. Try our Healthy Eating Plan, which includes 7 days of nutritious breakfasts, lunches and dinners – available exclusively in the Good Food app.