Vegan 15-minute sweet potato-coconut soup with peanut and paprika. A delicious and healthy soulfood.
G easter Lunch was suddenly quite, very urgent to Soulfood. It should be hearty and with a little whim. Warm and tasty. Something with lots of vegetables, clear carbohydrate balance (we remember the good intentions, nech) and bite. A soup! Yeah, that would be just right. Shopping and a longer cooking time but were not in time. That's why the on-board resources had to go.
A look in the fridge and on the balcony - which I always use in the winter as a very welcome extra food store - revealed the current situation: a few unprocessed Leftovers from the last sweet potato toast slices and two peppers (which clearly signaled that they would really be really crisp the day after tomorrow) looked at me. I was also able to fish two lonely spring onions out of the vegetable compartment. Ok - that's a basis. On the kitchen table stood a lonely half-can of peanuts, which the man had probably parked there. And the eternal iron supply could add a can of coconut milk.
About fifteen minutes later, my soup-soulfoodood was on the table: a wonderfully creamy and rich affair with sweet potato, coconut, a hint of spiciness, some sweetness and a crunchy topping of peppers, spring onions and peanuts. Very rich, satisfying and warming - but so vegetable that you will not be lost in the Fresskoma for the next two hours. That's lucky in a bowl: sweet potato-coconut soup with peanut and pepper.
Satisfied and extremely satisfied, I returned to the calculator afterwards. With the last bit of daylight, I quickly took a few pictures later. Because the world needs more Soulfood. Here comes the recipe - cook something delicious and have it nice!
And here's the recipe for the vegan 15-minute sweet potato-coconut soup with peanut and paprika
1 tbsp dark sesame oil or vegetable oil
1 onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 medium sweet potato, about 500 g each of 1 red and yellow pepper + 400 ml of vegetable stock and 1 coconut of coconut milk, 400 ml
2 tablespoons soy sauce
1 pinch cayenne pepper juice 1/2 lime and 1 tablespoon peanut butter or nut (unsweetened!) salt
For the crunchy topping:
1 spring onion, in rings
2 tablespoons peanuts, salted
1/2 lime in columns
Heat the oil in a medium saucepan and sauté the onion in a glassy sauce.
Peel the sweet potato clean the peppers and cut both into small pieces.Then add vegetable stock and coconut milk and season with soy sauce, cayenne pepper and lime juice. Simmer for 15 minutes on medium heat.
Then stir in the peanut butter and puree the soup with a blender. Season with salt.
To serve, scoop the soup in bowls and sprinkle with pieces of paprika, spring onions, peanuts and cilantro. The lime slices separately so that everyone can add an extra splash of freshness to the soup just before eating.