Peanut butter African Soup

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Peanut butter African Soup
This is a fabulous vegan soup that can be prepared in advance and kept in the fridge for 3-4 days. It has a peanut and tomato base which is full of flavour, very comforting, smooth, and filling.
Prep Time 20 mins
Cook Time 25 mins
Servings
people
Ingredients
Prep Time 20 mins
Cook Time 25 mins
Servings
people
Ingredients
Instructions
  1. In a large saucepan add the oil and chopped onion and cook for 5 minutes until soft.
  2. Add all the ingredients for the sauce into a blender and blend until smooth.
  3. Add the remaining vegetables to the pan with the cooked onion and then pour in the sauce - stir well .
  4. Bring to the boil and then simmer for 15 -20 minutes until the vegetables are tender.
  5. Serve garnished with fresh coriander.

Spiralised Courgette Spaghetti with Sun-dried Tomatoes and Balsamic Vinegar

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Spiralised Courgette Spaghetti with Sun-dried Tomatoes and Balsamic Vinegar
This is a really quick, easy and nutritious lunch. It has red onion, garlic, basil and balsamic vinegar. The combination of those flavours is delicious. The spiralised courgettes make it a really light dish. I have combined it here with some vegan cheese but you could also through some nuts over it - say some roasted pine nuts which would compliment it perfectly.
Prep Time 10 mins
Cook Time 10 mins
Servings
people
Prep Time 10 mins
Cook Time 10 mins
Servings
people
Instructions
  1. Spiralise the courgettes and set aside
  2. In a frying pan add the oil and onion and fry for 5 mins or until soft. Add the garlic, sundried tomatoes, and balsamic vinegar and cook for a further few minutes.
  3. Add courgettes and stir through the ingredients in the pan. Season. Make sure that the courgette is warmed through and then turn off the heat.
  4. Pour spaghetti into a bowl and throw over the cherry tomatoes and basil. Serve.