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


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


  1. In a large stockpot heat oil over medium heat.
  2. Stir in onions, apples, sweet potatoes, ginger, garlic, salt and pepper; cook for 5 minutes.
  3. 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.
  4. Garnish with fresh cilantro and fresh sliced chillies if more heat is desired.
  5. Serve with flatbread for dipping.