This deliciously warming soup has the perfect combination of sweetness and spice. Make for lunch or a light supper.

Serves: 2
Indonesian Peanut Butter and Tomato Soup 1


  • 2 tsp nut oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 2cm of ginger, grated
  • 1 red chilli, diced
  • 1tsp paprika
  • 1tsp cumin
  • 3tbsp Meridian crunchy peanut butter
  • 440g chopped tomatoes
  • 2tbsp tomato puree
  • 500ml vegetable stock
  • Small bunch coriander


  1. Heat the oil and gently cook the onion for 6-8 minutes until it’s soft. Add the garlic, ginger, chilli, paprika and cumin, stir and cook for 2 minutes.
  2. Stir in the peanut butter, chopped tomatoes, puree and stock, season to taste. Bring to the boil and simmer for 5 minutes and serve scattered with coriander leaves.

Recipe and image from:

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