Indonesian Peanut and Tomato Soup
Credited to: Sharon Meijland
Kcal: 284.0
Difficulty: Pretty easy
Serves 4
15 mins prep
20 mins cooking time
Ingredients
- 1 tbsp (15ml) sunflower oil
- 1 large red onion
- 1 tbsp (15g) ginger puree
- 1 tbsp (15g) lemongrass puree
- 1 tbsp (15g) coriander puree
- 1 tbsp (15g) ground cumin, freshly ground
- 1L (35fl oz) water
- 200g (7oz) crunchy peanut butter*
- 100g (3½oz) tomato puree
- salt and freshly ground black pepper
- coriander or parsley sprigs to garnish
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Heat the oil in a large saucepan
- Add the onion and fry gently for 2-3 minutes until transparent
- Stir in the ginger, lemongrass, coriander and cumin
- Add the water, peanut butter and tomato puree
- Bring to boil, stirring constantly, then reduce the heat and simmer for 8-10 minutes
- Blend using a hand-held stick blender or food processor
- Season to taste with salt and freshly ground black pepper
- Serve, garnished with coriander or parsley.
Nutritional information per serving
Kcal
284
Fat
13g
Carbs
33g
Protein
12g
Fibre
5g
