Pureed Sweet Potato and Peanut Soup

11th May 2025

• vegan
• soup
• gastro-pub
• pureed
• comfort-food
• Nia

Introduction

Today's special on the menu is a delightful Pureed Sweet Potato and Peanut Soup. This dish marries the heartiness and warmth of gastro pub fare with the unique, creamy textures of pureed soups. Perfect for a cozy evening, this recipe promises to bring comfort and a touch of sophistication to your dining table.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 large sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 cup coconut milk
• 1/4 cup creamy peanut butter
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Crushed peanuts, for garnish
• Fresh coriander, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, sauté until onion is translucent.
3. Add the cubed sweet potatoes and cook for 5 minutes, stirring occasionally.
4. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 20 minutes.
5. Stir in the coconut milk and peanut butter until well combined.
6. Remove from heat and use an immersion blender to puree the soup until smooth.
7. Return the pot to low heat and add ground cumin, coriander, salt, and pepper. Adjust seasoning as needed.
8. Serve hot, garnished with crushed peanuts and chopped coriander.

Serve this luxurious Pureed Sweet Potato and Peanut Soup hot, garnished with a sprinkle of crushed peanuts and a swirl of coconut cream. It's a perfect blend of simplicity and elegance, ideal for any day that calls for a special touch.

Nia

Additional Information

Nutritionfacts	Calories: 250 per serving, Fat: 15g, Carbohydrates: 28g, Protein: 5g
Preparation Time	45 minutes
Allergy Information	peanuts, coconut