About this recipe:An African soup made with yam or sweet potatoes, cumin, thyme, salsa, chickpeas, courgettes, rice and peanut butter. It's a delicious and satisfying soup that takes less than 45 minutes to make.
1 teaspoon vegetable oil
1 small onion, chopped
1 large sweet potato, peeled and diced
1 clove garlic, finely chopped
1 litre chicken stock
1 teaspoon dried thyme
1/2 teaspoon ground cumin
250ml chunky salsa
1 (400g) tin chickpeas, drained
1 courgette, diced
80g cooked rice
2 tablespoons creamy peanut butter
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Method Prep:10min › Cook:30min › Ready in:40min
Heat the oil in a stock pot over medium heat. Saute onion, sweet potato and garlic until onion is soft. Turn down heat if necessary to prevent burning.
Stir in the chicken stock, thyme and cumin. Bring to the boil, cover and simmer for about 15 minutes. Stir in salsa, chickpeas and courgette. Simmer until tender, about 15 minutes.
Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot.
I made this soup for my boyfriend who was having a lot of dental work done and could only have liquids for four weeks and it was just perfect for him. It gave him all the nutrition he needed, tasted absolutely gorgeous and still had some texture to satisfy. I had to stop myself eating the lot to leave him some. - 04 Jul 2011