Peanut Chickpea Soup
Creamy peanut chickpea soup with veggies and fibre, perfect for warm evenings. Vegan, packed with nutrients, serves 4.
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Cooking tools:
- Blender
- Pot
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Wooden spoon
- Ladle
- Serving bowl
- Spoon
Ingredients
- 1 tsp chopped garlic (3 garlic cloves)
- 1 can chopped tomatoes
- 600ml vegetable stock
- 4tbsp peanut butter
- 4tbsp tamari soy sauce
- 1/2 tsp smoked paprika
- dash of chilli flakes to taste
- 1tbsp olive oil
- 1 onion, chopped
- 2 red peppers, roughly chopped
- 150g mushrooms thickly sliced
- 250g butternut squash chunks (I used bag of frozen)
- 1 can chickpeas drained
- handful of chopped kale
- 2 spring onions, chopped
- Black pepper to taste
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