Tanzanian Vegetable Soup Recipe

Origin: Tanzania Period: Traditional

Ingredients

1 Medium Onion, Chopped
2l Vegetable stock
1 tsp ground ginger
1 tsp ground cumin
1/2 tsp Cinnamon
Â 1/4 tsp Cayenne pepper
Â 2 Large Carrots, Sliced
300g tomatoes, Chopped
300g sweetorn
550g potatoes, diced
80g Smooth peanut butter
120ml Boiling water
600g Red cabbage, Chopped
180g Green beans cut into 3cm pieces
1 medium banana, peeled and sliced
Peanuts, Finely chopped, for garnish

Tanzanian Vegetable Soup Preparation:

Method:

Add 120ml vegetable stock to a large pan and use to cook the onion on high heat until softened (about 5 minutes). Add the spices and cook for 1 minute then add the reamaining stock, along with the tomatoes, sweetcorn and potatoes.

Bring to a boil, reduce to a simmer then cook, covered, for 30 minutes. Whisk the peanut butter and 120ml boiling water together in a bowl then add to the soup along with the cabbage and beans. Stir to combine then allow to simmer for 15 minutes.

Serve in warmed soup bowls, garnished with the peanuts and sliced banana.

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