1 tbsp olive oil
1 large onion, finely chopped
1 tbsp ginger grated
3 cloves garlic, crushed
5 cups vegetable broth
1 sweet potato, cubed
2 cups silver beet, shredded
1/2 cup tomato puree
1/2 cup Forty Thieves Peanut Butter
1 tsp ground cumin
1 tbsp chilli flakes
Salt and pepper to taste
Coriander and crushed peanuts to garnish
Heat olive oil in a large saucepan over medium heat. Place onion, ginger and garlic in the saucepan and cook for about 5 minutes until the onions are translucent.
Add the vegetable broth and sweet potato into the saucepan and simmer over medium heat for 20 minutes.
Add all remaining ingredients into the saucepan and stir thoroughly until all ingredients are well combined. Cook over low heat for another 10 minutes. Add salt and pepper to taste.
Pour into bowls and serve with fresh coriander and crushed peanuts.