Slow Cooker Spicy Peanut, Black bean And Potato Soup
Course: Dinner, Lunch
Cuisine: Asian inspired
Prep Time: 15 minutesminutes
Cook Time: 3 hourshours30 minutesminutes
Total Time: 3 hourshours45 minutesminutes
Servings: 6
Calories: 394kcal
Author: Jacq
This soup releases tantalizing and appetite stimulating aromas while happily bubbling away. So good to open your front door to be welcomed home to a bowl of this scrumptious soup especially on chilly fall and winter evenings.Serves 4-6 depending on appetites and accompaniments. This soup is satisfying and filling so 6 portions can be easily achieved especially when served with crusty bread.
1canbrown lentils400 grams/ 14 oz can, drained or canned green lentils
100gramssweetcornfresh, frozen or canned
1 ½teaspoonsonion powderor 1 diced small onion
2teaspoonsgarlic powderor 4 fresh cloves, minced or diced
Added near end of cooking:
100gramskalechopped, weight is after being destalked
Garnish, optional
50gramspeanutsplain or dry roast in a small pan
5gramscoriandercilantro, chopped, use more if liked
1wholelemonsliced into small wedges
Instructions
Set the slow cooker to the high setting to preheat while you add the ingredients.
Add the coconut milk, vegetable stock, peanut butter, onion, garlic and chilli powders to the slow cooker. Mix well pressing the peanut butter with a fork on to the side of the slow cooker pot to break it up as much as possible.
Add the veggies (except the kale), beans and lentils.
Season with salt and black pepper.
Place the lid over the pot and set a timer for 3 hours.
After 3 hours give the soup a quick stir and add the kale. Push the kale beneath the liquid.
Leave to cook for a further 30 minutes.
Check the seasoning, add salt and pepper to taste. Serve each bowl with some toasted chopped peanuts and coriander scattered over.
Toast the peanuts (optional, the nuts can be left plain or omitted)
Heat a small non-stick pan for a few minutes over a high heat. Turn the heat down to medium and add the chopped peanuts. Shake the pan frequently to evenly tinge the nuts with golden bits.
After a few minutes remove from the heat and continue to shake the nuts as they will continue to brown in the residual heat.(Adding a sprinkle of salt to the peanuts when first added to the pan is tasty, but this is optional also)
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Nutrition data does not include the toasted peanut garnish.
For a soup with less fat and calories use a lighter canned coconut milk.
For a soup with less sodium choose a vegan stock with less added salt.
Need a gluten-free soup? Simply ensure the vegan stock is gluten-free and check that your chilli powder and any seasonings are free from gluten ingredients.
Crunchy or smooth peanut butter is fine for this recipe, but crunchy does add more texture.
Leftover peanut soup can be stored in the fridge, covered, for up to 3 days.
Or frozen for 4-6 months. Defrost before reheating.
Reheat peanut soup by bringing to a gentle simmer, and heat for 3-5 minutes. Add extra veggie stock or coconut milk if the soup is too thick. This will also stretch out one portion into several.
Serve peanut soup with some crusty bread, crackers, oatcakes or ladle the soup over rice, noodles or couscous for a more substantial meal.
Want to cook for longer on a lower setting?
Low setting: cook for 7-8 hoursMedium setting: cook for 5-6 hours
Timings are a guide and different slow cookers may differ.
Just add the kale about 30 minutes before you want to serve your soup.
Want to cook on the stove-top? Add all the ingredients, except the kale and peanuts, to a soup pan and simmer gently for 25 minutes. Ensure that you start with enough liquid to cover the potatoes. After 25 minutes add the kale and simmer for an extra 5 minutes. Add extra veggie stock or coconut milk if desired so that you achieve your desired consistency and thickness/thinness.