Peanut Soup with Harissa Shrimp
A warming, spicy, peanut-y soup, that's chock full of vegetables and topped with harissa spiced shrimp.
Ingredients
Peanut Soup
- 1 medium onion
- 4 cloves garlic minced
- 1 inch piece ginger grated or minced (1 1/2 tbsp)
- 2 tbsp olive oil extra virgin, divided
- 1 cup strained tomato sauce
- 2 tomatoes seeded and finely chopped
- 1 large sweet potato peeled and cubed
- 5 cups vegetable broth
- 2 cups frozen mixed greens chopped
- 1/4 tsp red chili flakes
- 3/4 cup peanut butter smooth or chunky
- sour cream for topping (optional)
- cilantro for topping (optional)
- chopped peanuts for topping (optional)
Harissa Shrimp
- 400 grams Frozen shrimp peeled and deveined
- 1-2 tsp Harissa spice mix
- 1/2 lemon juice of
- 1 tsp honey
Instructions
- Heat 1 tbsp oil in a large pot over med-low heat. Add the onion and fry until translucent. Add the garlic, ginger, and red pepper flakes, and cook one minute, until fragrant. Add the remaining soup ingredients (minus the toppings), and bring to a gentle simmer. Cook for 20-25 minutes, until sweet potato is cooked.
- Heat the remaining oil in separate pan over medium heat and add the shrimp. Add the harissa, lemon and honey to the pan and cook for 1-2 minutes per side, until shrimp is cooked through.
- Laddle soup into bowls, top with sour cream, shrimp, cilantro and peanuts and serve!