Tag Archives: Cayenne pepper

Peanut Soup

4 May

Serves 6 people

Since we have no sign of spring yet in England, I figured it was time to treat you to a recipe which will give you a boost of energy and mental alertness! Nuts are so rich in vitamins as well as antioxidants. This West African Peanut Soup is also known as Ground Nut Soup and has a rich history. It can be enjoyed with chicken or as a vegetarian dish. It’s also delicious for spooning over rice, couscous etc.


2 tbsp. of olive oil

2 cloves of garlic, finely chopped

2 medium onions, finely chopped

1 medium carrot (150gr), peeled and chopped

1 red bell pepper, deseeded, washed and chopped

1 can/400gr of chopped tomatoes

2 sweet potatoes (400gr), peeled and chopped

1tsp. peeled, grated fresh ginger root

¼ tsp.  Cayenne pepper

200gr chunky peanut butter

1,25L vegetable stock

Salt & pepper to taste


Spring onions, finely chopped

Roasted peanuts, chopped



The easiest way to make this soup is to start by cutting up all the ingredients. Once you are done cutting, you will find that this recipe is very straightforward and easy to make.

Heat the olive oil on medium heat in your stockpot. Sauté the onions and when they are about done add the garlic, the grated fresh ginger root and the cayenne pepper.  Once translucent add the roughly chopped carrot, red bell pepper and sweet potatoes. Toss the ingredients and add a can of chopped tomatoes. Stir gently and simmer covered for 10 minutes.

Pour in your stock and bring to boil. Once boiling reduce the heat and simmer for 20-30 minutes or until the vegetables are tender.

Turn off the heat and let the soup cool down for a few minutes. Then purée the ingredients with a hand blender in the stockpot or puree in batches in your blender.  Return the soup to a clean pan and stir in the chunky peanut butter until it is well blended and smooth. Make sure you use peanut butter with no added sugar.

Reheat but don’t boil and season to taste with (sea) salt, pepper and if you prefer the soup thinner add some more stock.

When ready to serve, garnish with plenty of spring onions and chopped roasted peanuts.

Bon Appetite 😉

Sweet Potato & Pepper Soup

2 Mar

Serves 6-8 people

This super healthy and low-calorie soup is my Aunt Lisette’s favourite. It is very simple to make and a great starter or take-to-work lunch. This soup is bursting with vitamin A, vitamin C, antioxidants and fibre: a true super foods soup. When she shared her recipe with me, I loved the fact that this soup does not contain any stock. Once the veggies are cooked in water and blended, you add tomato juice instead.  This soup has a subtle sweetness, yet offers a variety of flavors.


2 tbsp. of Olive Oil

2 cloves of garlic, finely chopped

1 red onion, finely chopped

1 red chili pepper, deseeded and finely chopped

2 red peppers, deseeded and roughly chopped

3 large sweet potatoes, skin off and diced

1L of tomato juice

Salt & pepper

Cayenne pepper

Fresh Basil for garnish


Heat the olive oil on medium heat. Add the finely chopped red chili pepper and gently fry for a few minutes. Then add the garlic and red onion and fry without coloring until softened. Now add the chopped peppers and diced potatoes. Cover the ingredients with water, but do make sure that you don’t add to much water. It should be just enough to cook the vegetables.

Once boiling, reduce the heat, and simmer for about 25 minutes or until the sweet potatoes and peppers are tender.

Now allow the soup to cool off for a minute. Carefully transfer all the ingredients into your blender or use a handheld blender to cream the soup. Return the soup to a clean pan and add the tomato juice. Bring back to a simmer, taste your soup and season with salt, pepper and cayenne pepper.

Before serving, ladle into bowls and sprinkle some fresh basil on top.

Bon Appetite 😉