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Hearty soup with chunks of peanuts


  • 2 tablespoons of rapeseed oil
  • 320g of chopped onions
  • 1 tablespoon of chopped ginger
  • 3 large cloves of chopped garlic
  • 1 chopped deseeded fresh chilli
  • 2 tablespoons of mild curry powder
  • 1 teaspoon of cumin seeds
  • 400g can of chopped tomatoes
  • 1.2l of boiling vegetable stock made with 3 teaspoons of vegetable bouillon
  • 3 tablespoons of chunky peanut butter
  • 2 tablespoons of tomato purée
  • 400g of unpeeled diced potatoes
  • 320g of finely diced butternut squash
  • 400g can of drained chickpeas
  • 200g of shredded Savoy cabbage
  • ⅓ x 30g pack of chopped fresh coriander


  1. Heat the oil in a large pan and fry the onions and ginger, stirring frequently, for 10 mins until starting to turn golden.
  2. Add the garlic and chilli, cook for a few mins more, then stir in the curry powder and cumin seeds.
  3. Pour in the tomatoes and stock, add the peanut butter and tomato purée, then bring to the boil.
  4. Stir in the potatoes, squash, chickpeas, and cabbage, then cover the pan and leave to simmer for 15 mins until the vegetables are tender.
  5. Stir in the fresh coriander, then spoon two portions into two bowls and serve.
  6. Cool and chill the remainder to eat another day. It will keep chilled for up to three days. To serve, reheat in a pan until piping hot.

This recipe is part of our free 7-day healthy diet plan. To access the full meal plan, click here.