Satay Soup/Stew – Maria Middlestead

Ingredients

• 1 Tbsp extra-virgin olive oil*, or cold-pressed peanut oil
• 6 cups mixed vegetables (such as kumara, carrot, leek and mushroom)
• 1 red chilli, chopped (optional)
• 1 Tbsp ground coriander
• 2 tsp cumin seeds
• 2 tsp chopped garlic
• 2 tsp chopped gingerroot
• 1 tsp ground cardamom
• 1 tsp turmeric
• 375 ml (1½ cups) homemade, or top quality chicken or vegetable stock*
• 1½ cups cooked and drained cannellini beans or other dried beans* (or use 400 g tin, drained); or meat/fish as below
• ½ cup tinned coconut cream*
• 4 Tbsp naturally fermented soy sauce* or Thai/Vietnamese fish sauce*
• 3 Tbsp peanut butter* or option as below (eg Ceres’ brand; avoid types with sugar and additives)
• 3 Tbsp apple cider vinegar or rice vinegar
• 2 Tbsp palm sugar* or organic dark brown sugar