Home
Recipes
Chunky peanut soup

Chunky peanut soup in a casserole dish and bowl

Chunky peanut soup

Name: Chunky peanut soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2tbsp rapeseed oil; onions chopped (320g); 1tbsp chopped ginger; 3 large garlic cloves chopped; 1 fresh chilli deseeded and chopped; 2tbsp mild curry powder; 1tsp cumin seeds; 400g can chopped tomatoes; 1.2l boiling vegetable stock made with 3 tsp vegetable bouillon; 3tbsp chunky peanut butter; 2tbsp tomato purée; 400g potatoes unpeeled and diced; 320g butternut squash finely diced; 400g can chickpeas drained; 200g Savoy cabbage shredded; ⅓ x 30g pack fresh coriander chopped

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.8 out of 5.5 ratingsRate

loading...

Make this peanut soup for lunch. Nutrient-dense, peanuts are a great source of good-for-you fats, protein and fibre, as well as stress-busting B vitamins

Dairy-free

Egg-free

Gluten-free

Healthy

Low calorie

Low fat

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Spiced spinach eggs

A star rating of 3 out of 5.3 ratings

Corn, coconut & lentil chowder

A star rating of 4.2 out of 5.14 ratings

Curried satay noodles

A star rating of 4 out of 5.45 ratings

Ingredients

Nutrition

Units:

MetricUS

2tbsp rapeseed oil
onions

chopped (320g)
1tbsp chopped ginger
3 large garlic cloves

chopped
1 fresh chilli

deseeded and chopped
2tbsp mild curry powder
1tsp cumin seeds
400g can chopped tomatoes
1.2l boiling vegetable stock

made with 3 tsp vegetable bouillon
3tbsp chunky peanut butter
2tbsp tomato purée
400g potatoes

unpeeled and diced
320g butternut squash

finely diced
400g can chickpeas

drained
200g Savoy cabbage

shredded
⅓ x 30g pack fresh coriander

chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal403
fat14g
saturates2g
carbs48g
sugars16g
fibre13g

high
protein14g
salt1.35g

Method

step 1

Heat the oil in a large pan (it makes a big quantity) and fry the onions and ginger, stirring frequently, for 10 mins until starting to turn golden. Add the garlic and chilli, cook for a few mins more, then stir in the curry powder and cumin seeds.
step 2

Pour in the tomatoes and stock, add the peanut butter and tomato purée, then bring to the boil. Stir in the potatoes, squash, chickpeas and cabbage, then cover the pan and leave to simmer for 15 mins until the vegetables are tender. Stir in the fresh coriander, then spoon two portions into two bowls and serve. Cool and chill the remainder to eat another day. Will keep chilled for up to three days. To serve, reheat in a pan until piping hot.

Try our Healthy Diet Plan, packed with 7 days of nourishing breakfasts, lunches and dinners – available exclusively within the Good Food app.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now