A favourite recipe from ” New Covent Garden Book of Soups ” with influences from Lesotho and Trinidad. They used to sell this soup in cartons but I havent seen it for many years and have to make my own at home.
Ingredients
- 2 medium onions finely chopped
- 110 g crunchy peanut butter
- 350 g good tinned chopped tomatoes
- 900 ml vegetable stock
- 175 g potatoes peeled and chopped
- 75 g pimentos drained weight
- 175 g carrots chopped
- 75 ml single cream
- cayenne to taste
- paprika to taste
- 2 tbsps fresh coriander leaves to garnish
Servings:
Instructions
- Gently cook the onions with the peanut butter and 1 tbsp water for 5 minutes in a covered saucepan, without colouring.
- add the tinned tomatoes, vegetable stock, potatoes, pimentos and carrots. Cover, bring to the boil and simmer gently until the vegetables are tender.
- Stor in the cream and cayenne and paprika to taste. Serve sprinkled with fresh coriander leaves.
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