Chunky peanut soup

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

Ingredients

• 2 tbsp rapeseed oil
• onions, chopped (320g)
• 1 tbsp chopped ginger
• 3 large garlic cloves, chopped
• 1 fresh chilli, deseeded and chopped
• 2 tbsp mild curry powder
• 1 tsp cumin seeds
• 400 g can chopped tomatoes
• 1.2 l boiling vegetable stock, made with 3 tsp vegetable bouillon
• 3 tbsp chunky peanut butter
• 2 tbsp tomato purée
• 400 g potatoes, unpeeled and diced
• 320 g butternut squash, finely diced
• 400 g can chickpeas, drained
• 200 g Savoy cabbage, shredded
• 0.3333333333333333 x 30g pack fresh coriander, chopped

Steps

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.
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.