There are no words to describe how much I adore this soup.  We have it on constant rotation over the cooler months and even bring it back through Summer if we’re all feeling a little weary and run down.  It’s my go-to soup for MamaBake sessions or for dropping to a friend having a tough time.

A note on freezing:  you might want to leave out the kale if freezing in batches, as it goes a wee bit slimy on reheating.  I’ve found that if you undercook the veggies, the capsicum and sweet potato retain their bite on defrosting.

Ingredients:

(serves 12)

2 teaspoons olive oil

2 red onions, finely diced

6 garlic cloves, diced

2 red capsicums, thickly diced

2 sweet potatoes, peeled and chopped into bite sized pieces

2 x 800g tins of diced tomatoes

Salt and pepper

2/3 cup peanut butter

2 litres vegetable stock

2 x 425g tins chick peas, drained and rinsed

4 handfuls kale or spinach, roughly chopped.

Method:

Heat the olive oil over medium heat in a large pot.

Add the onion and garlic and cook for a few minutes or until softened.

Add the capsicums, sweet potato and tomatoes.  Increase the heat to med/high and simmer for 5 minutes.

Season to taste.

In a large bowl or jug, whisk the peanut butter into 2 cups of the stock (it helps if the stock is warm), until smooth.

Stir into the soup, then add the remaining stock.

Cover, reduce heat to med/low and simmer for 10-20 minutes or until the veggies are just cooked.

Stir in the chick peas and, if serving immediately, or in the next 24 hours, the kale.

Adjust seasoning, garnish with some peanuts if you’re feeling fancy, ladle into bowls and dig in.

More big batch recipes, here.

Recipe adapted from here: Oh She Glows