Peanut soup with banana and sweet potato

When we listed the recipes for our blog, we overlooked the peanut soup with banana. One day an Italian passionate home-chef, residing in Germany, enjoyed the soup at our store and asked for the recipe. So here it is, especially for Roberta. Our goal is to never mistakenly forget a recipe again.

Serves 4 people

• 50 ml sunflower oil
• 1 medium-sized onion, coarsely chopped
• 1 carrot, 1 cm thick slices
• 1 clove garlic, coarsely chopped
• ½ adjuma pepper or Madame Jeanette chili, finely chopped
• 1 stem celery, finely chopped
• ½ leek, thin half rings
• 1 can peeled tomato (400 g)
• 600 ml water
• 200 g roasted unsalted peanuts
• 120 g peanut butter
• 2 bay leaves
• 8 pimento pepper grains, crushed
• 1 small sweet potato, diced
• ½ plantain, diced
• 125 g French beans
• ½ lime, juice
• sea salt
• —
• spring onions
• bean sprouts
• fried onions

Heat the sunflower oil in a large pan and fry the onion, carrot, garlic, adjuma pepper, celery, leek and a pinch of sea salt. Add the peeled tomatoes and the water and bring to a boil. Then add the roasted peanuts and peanut butter and blend until smooth with a hand blender. Add the bay leaves and pimento pepper and bring to a boil again on low heat. Then add the plantain and sweet potatoes and cook for 5 minutes. Finally, add the French beans. Cook the sweet potatoes for about 10 minutes on low heat until done. Finally stir in the lime juice and season with sea salt. This soup can be very spicy. Serve with spring onion, bean sprouts and fried onions.