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.

Aubergine Bruschetta



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Aubergine Bruschetta

Prep Time 30
Cook Time 20

Servings


Ingredients
Vegan Cheese

Prep Time 30
Cook Time 20

Servings


Ingredients
Vegan Cheese


Instructions
  1. Cut the aubergine into slices, approx. 2cm thick

  2. In a bowl add the olive oil, herbs and garlic

  3. Place the aubergine on an oiled baking sheet and brush them with the oil and herb mixture

  4. Place in oven on 180C for 10 minutes

  5. Remove from oven, turn the slices over and brush them with oil and herb mixture. Put them back into over for 10 minutes

  6. Remove from oven and set aside

Vegan Cheese
  1. In a food processor combine the cashews and all other ingredients and blend - add water until creamy

  2. Transfer to a bowl and set aside

Tomato Topping
  1. Cut the tomatoes into small chunks, place into bowl and toss with olive oil, shredded basil, crushed garlic and seasoning

Assembling
  1. Spread the vegan cheese evenly over each aubergine slice then add tomato topping and serve