Peanut Apple Soup
Welcome to a taste of Africa! Spicy chili flakes give this soup some serious heat. When coupled with the sweetness of the apples and creaminess of the peanut butter; it really is decadence in a bowl.
Serves 5
Chef Tip: Cooking time: 23 Prep time: 15
Variety Tip: *This recipe is best prepared using 2-4 Honeycrisp, Crispin, Empire or Golden Delicious apples
Ingredients
1 tsp | oil | (5 mL) |
1 | small onion, diced | |
2 cups | diced Ontario apples* | (500 mL) |
1 | small sweet potato, peeled and diced | |
2 tbsp | grated fresh ginger | (30 mL) |
4 | cloves garlic, chopped | |
1 tsp | each salt and pepper | (5 mL) |
(80 mL) | tomato paste | |
1/2 cups | unsalted peanut butter | (125 mL) |
1 tbsp | ground cumin | (15 mL) |
1/4 tsp | red chilli flakes | (1 mL) |
4 cups | chicken or vegetable broth | (1 L) |
2 tbsp | fresh cilantro | (30 mL) |
2 | pieces of toasted flatbread |
Directions
- In a large stockpot heat oil over medium heat.
- Stir in onions, apples, sweet potatoes, ginger, garlic, salt and pepper; cook for 5 minutes.
- Stir in tomato paste, peanut butter, cumin, chilli flakes and chicken broth. Bring to a boil and cook on medium-low heat for 15 minutes stirring often.
- Garnish with fresh cilantro and fresh sliced chillies if more heat is desired.
- Serve with flatbread for dipping.