West African Peanut Protein Soup
Serves 5-6
Serving size: 300ml approx.
Ingredients
1L water or stock
1 salt reduced vegetable stock cube
1 garlic clove crushed
2tsp fresh ginger grated
1 medium red onion chopped
100g collards – we used English spinach leaves and red beetroot leaf mix
50g salt reduced tomato paste
2/3c natural peanut butter smooth or crunchy
30g (1 scoop) Bulk Nutrients Natural (raw) Rice Protein*
30g (1 scoop) Bulk Nutrients Natural (raw) Pea Protein*
Pinch salt and pepper to taste
Optional: chilli, chicken, lentils, beans etc.
Topping: cooked brown rice, whole peanuts, chilli and spring onion.
*Just Pea or just Rice will also work well.
kCook Directions
1. Boil your kettle and press the start/pause button on your kCook with the paddle attachment in. Add you water with stock cube (or just your stock) along with your salt, garlic, ginger and onion and select the ‘one pot’ setting and adjust the heat to III and the timer to 20 minutes.
2. Take 1c of your stock from the kCook after this time and combine with your tomato paste and peanut butter and combine well. Add in your pea protein and whisk in until no lumps.
3. Add and stir in well to the remaining soup along with the collards. Place the lid back on and reset the timer to two minutes and leave to cook until the collards are wilted down and serve.
4. Top with your rice, peanuts and additional chilli if you like.
Stove Top Directions.
1. Boil your kettle and heat a pot on your stove top. Add you water with stock cube (or just your stock) along with your salt, garlic, ginger and onion and cook for twenty minutes.
2. Take 1c of your stock from the pot after this time and combine with your tomato paste and peanut butter and combine well. Add in your pea protein and whisk in until no lumps.
3. Add and stir in well to the remaining soup along with the collards. Cook for another 2 minutes until the collards are wilted down and serve.
4. Top with your rice, peanuts and additional chilli if you like.
You can read my kCook review here
Other recipes with the kCook:
Salmon and Leek Pie
Basic Chicken and Vegetable Risotto
Creamy Cauliflower, leek and mushroom risotto
Pumpkin Peanut Thai Soup
Pea and Ham Soup
Honey Spiced Oats
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