Ingredients

Method

• 1 organic onion, chopped
• 1 x 200 g can organic Italian chopped tomatoes
• organic red chilli, split, plus extra, shredded, for serving
• 4 cups organic-chicken stock
• 1 x 500 g jar organic crunchy peanut butter
• sea salt, to taste
• organic carrot, thinly julienned, for serving
• organic sun-dried-tomato pesto, for serving (optional)

Method

Ingredients

Simmer the onion with the tomato and chilli for 10 minutes, or until the onion is softened. Stir in the stock, peanut butter and a little seasoning, then gently simmer for 20 minutes, stirring now and again to prevent sticking. If the soup is too thick, add stock until a suitable consistency is achieved. Discard the split chilli.
Serve topped with carrot and chilli, and, if you like, a spoon of pesto.

Per serving: 1631.9kJ, 27.8g protein, 14.1g fat, 27.1g carbs

TASTE’s take:
Fresh organic chicken and vegetable stocks form the basis of this robust one-pot winter soups.