Spicy Peanut and Vegetable Soup

Spicy Peanut and Vegetable Soup will take you somewhere new - not just a new country, maybe even a new continent. Peanut butter gives depth & the peppers give warmth.

Tweaked from a recipe by the New Covent Garden Soup Company.


  • 2 medium onions, finely chopped
  • 110g (4oz) crunchy peanut butter
  • 400g (14oz approx) tin chopped tomatoes
  • 900ml (1½ pints) stock, vegetable or chicken
  • 175g (6oz) potatoes
  • 75g (3oz) piquanté peppers, drained weight
  • 175g (6oz) carrots, chopped
  • salt and pepper
  • a handful of coriander, chopped

Paprika Croutons -

  • a handful of cubes of bread, stale and/or frozen is fine
  • a sprinkling of paprika
  • a drizzle of olive oil
  • salt and pepper


  1. Gently cook the onions with the peanut butter and 2 tablespoons of water for 5 minutes in a covered saucepan. Keep an eye on it so that it doesn't stick.
  2. Add the tinned tomatoes, stock, potatoes, piquanté peppers and carrots. Bring to the boil, cover and simmer gently until the vegetables are tender.
  3. Remove some of the vegetables with a slotted spoon and use a stick blender to puree the soup that remains. Now return the vegetables to the pan and stir well.
  4. Taste and adjust the seasoning accordingly.
  5. Stir through the chopped coriander, saving a little for a garnish.
  6. To make the Paprika Croutons - Preheat the oven to 180ºC/160ºC Fan/350ºF (gas mark 4).
  7. Spread the bread cubes on a baking tray. If they are straight from the freezer, there is no need to defrost them.
  8. Sprinkle on some paprika, drizzle with a little olive oil and season lightly.
  9. Now bake in the oven for about 15 mins or until golden and crunchy. These croutons will keep nicely in an airtight container until you are ready to use them.
  10. Use to garnish the soup just before serving.

Keywords: soup, spicy, cosy