Ingredients

Method

• 4 T vegetable oil
• 1 large onion, roughly chopped
• 2 garlic cloves, minced
• 1 t ground coriander
• 8 Roma tomatoes, roughly chopped
• 100 g tomato paste
• 2 T smooth peanut butter
• 1 T brown sugar
• salt, to taste
• 1 x 400 g can speckled beans
• crusty bread, for serving

Method

Ingredients

1. Heat the oil in a large saucepan. Sweat the onion over a medium heat for 5 minutes, or until soft and translucent. Add the garlic and coriander and fry until fragrant.

2. Add the tomatoes and simmer for 10 minutes until softened, then stir in the tomato paste, peanut butter and sugar. Season with salt.

3. Using a stick blender, blend the soup, then return to the stove. Stir in the beans, simmer for a further 5 minutes and serve with crusty bread.

Find more soup recipes here. 

Photographs: Toby Murphy
Food Assistant: Kate Ferreira