We adapted this soup recipe from The Oh She Glows Cookbook by replacing the chili powder and cayenne with our Pili Pili, which we think adds the perfect level of heat and flavour to this deliciously satisfying and hearty vegan dish. Perfect for these cold winter months!
Pili Pili Peanut Soup
Adapted from Angela Liddon's The Oh She Glows Cookbook
1 Tbsp cooking oil
1 medium onion, diced
2 tsp salt
1/2 tsp black pepper
3 cloves garlic, minced
1 red pepper, diced
1 jalapeno pepper, seeds removed, and diced (or keep seeds in for extra spice)
1 medium sweet potato, cubed
1 x 28oz can diced tomatoes, (or canned whole tomatoes, chopped or mashed)
1/2 cup natural peanut butter (chunky is best, but smooth will do too)
1 Litre vegetable broth
2-3 tsp Thirteen's Pili Pili (add a bit more or less depending on how spicy you like it)
1 x 19oz can chickpeas, drained and rinsed
3 cups fresh spinach or kale leaves, chopped or torn
1/2 cup roasted peanuts, chopped (or more, if desired)
Chopped cilantro or parsley for serving (optional)
- Add the oil to a large pot and heat over medium heat. Once the oil is hot, add the diced onion and sauté for 5 or 6 minutes, until the onion is translucent and just starting to brown. Add the garlic to the pot, stir, and sauté for another minute or two.
- To the pot, add the red pepper, jalapeno pepper, sweet potato, and canned tomatoes with their juices. Mix and simmer for at least 5 minutes.
- In a small bowl, whisk together the peanut butter with a bit of the vegetable broth, to get rid of any lumps in the peanut butter. Now add this mixture to the pot, along with the rest of the vegetable broth and Thirteen's Pili Pili spice mix.
- Cover the pot with a lid and reduce heat to medium-low. Simmer for at least 20 minutes, until the sweet potato is fork-tender. You can simmer the stew for up to 40 minutes to develop the flavours.
- Now add the chickpeas and the chopped spinach or kale and simmer for another 5 or 10 minutes, until the greens are wilted. Taste and adjust seasonings as needed.
- When you are ready to serve the stew, garnish each bowl with some roasted peanuts and optional cilantro or parsley. Enjoy!