African Peanut Soup

African Peanut Soup

  1. 4 Boerewors sausages, or one ‘coil’, casing removed and meat roughly chopped
  2. 2 leeks, pale green and white parts only, sliced and washed
  3. 1 onion, finely chopped
  4. 1 handful of cilantro, stems and roots chopped, reserve tops for garnish
  5. 2 large cloves garlic, minced
  6. 2 sweet potatoes, peeled and cubed
  7. 1 28oz can chickpeas, drained
  8. 1/4 cup (60ml) natural peanut butter
  9. 2 tablespoons madras curry paste
  10. 1 28oz can coconut milk
  11. 1 liter chicken or vegetable stock
  12. Sea salt and pepper to taste
  1. Add sausage to a large saucepan over medium-high heat. Stir well to break up the meat. Add leeks, onion and cilantro stems and roots. Stir well. Add garlic, sweet potato and chickpeas. Again, give it a good stir.
  2. Whisk peanut butter curry paste and 1/4 cup (60ml) of the coconut milk together in a small bowl. Add to soup. Add enough chicken stock to just cover ingredients. Leave to simmer for 15-20 minutes, until sweet potatoes are cooked through. Taste for seasoning. Add sea salt and pepper if needed. Serve with cilantro to garnish.