Active ingredients
- 1 big onion
- 1 clove of garlic
- 1 tablespoon. oil
- 2 carrots
- 1/2 cup diced tomatoes
- Chilli powder
- 200 g peanuts, salted and roasted
- 1 litre veggie stock
- 1/2 cup peas, frozen
- 1/2 cup fava beans (broad beans), from the container
- 5 medium-sized potatoes
- 1/2 cup noodles/pasta
- 2 tablespoon. oil
- Salt, pepper
- Chilli powder
1. Slice the onion, garlic clove and carrots up into little pieces and brown them in a pot with a little oil. Peel and carefully dice the tomatoes and, together with a lot of hot chilli powder for a piquant flavour, include them to the active ingredients in the pot.
2. Grind the majority of the peanuts to a powder and include this to the pot too. Heat the veggie stock and put it over the components. The soup ought to initially be a little thinner than wanted, as it will thicken with boiling.
3. Include the peas, the fava beans (broad beans), 2 or 3 diced potatoes and the noodles/pasta and boil the mix up until the potatoes and noodles/pasta are done.
4. On the other hand cut the staying potatoes into chips or wedges: cut them little and deep-fry them in hot oil. Leave them to drain pipes on a paper towel.
5. Include pepper and, if essential, salt and much more chilli powder to serve the soup and taste in even parts on plates.
6. Spread the potato wedges over the soup and garnish with the staying peanuts.
7. White bread or baguette complements this soup.
Nut and Seed Mix 