SPECKLED BEAN, PEANUT AND TOMATO SOUP

“This kicker of a soup is a simple take on kunde, a Kenyan black-eyed bean stew enriched with peanut butter, which gives it an unbelievably creamy texture – good luck trying to enjoy just one bowl!”

Serves 6

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 30 minutes

vegetable oil 4T large onion 1, roughly chopped garlic 2 cloves, minced ground coriander 1t

Roma tomatoes 8, roughly chopped tomato paste 100 g smooth peanut butter 2T brown sugar 1T salt, to taste speckled beans 1 x 400 g can crusty bread, for serving

1 Heat the oil in a large saucepan. Sweat the onion over a medium heat for 5 minutes, or until soft and translucent. Add the garlic and coriander and fry until fragrant. 2 Add the tomatoes and simmer for 10 minutes until softened, then stir in the tomato paste, peanut butter and sugar. Season with salt. 3 Using a stick blender, blend the soup, then return to the stove. Stir in the beans, simmer for a further 5 minutes and serve with crusty bread.

DAIRY-FREE, PLANT-BASED

WINE: Woolworths Neil Ellis Elgin Chardonnay