It’s soup season! There is nothing better than coming in from playing in the snow, and tucking in to a nice hot bowl of soup. They are packed full of nutrients and can help ward off wintery colds and flus.

One of our all time favourite soups is the African Yam and Peanut from the Rebar Modern Food Cookbook. It is silky smooth from the peanut butter and the pineapple and lime juice give the soup a bright finish.

African Yam and Peanut Soup

Serves 8

• 8 c veggie stock
• 2 tbsp coconut oil
• 1 lg onion
• 2 tsp salt
• 6 tbsp minced ginger
• 4 garlic cloves crushed
• 1 tbsp cumin
• 2 tbsp coriander
• 1/2 tsp cayenne
• 1 tsp paprika
• 1 diced red pepper
• 4 med yams peeled and roughly chopped
• 1×14 oz water packed pineapple, save juice
• 3 ripe tomatoes, chopped
• 5 tbsp peanut butter
• 1 bunch cilantro
• juice of 2 limes

Heat stock in a heavy bottomed pot, heat oil over medium. Add onion and a pinch of salt. Sauté for 10 mins, stirring occasionally. Add ginger garlic and spices and sauté until golden. Stir in red pepper, yams and salt and continue to cook until they start to stick to the bottom of the pot. Add warm stock just to cover, bring to a boil, reduce to a simmer. Partially cover, simmer until the yams are tender.

Add pineapple with juice, tomatoes, and remaining stock, simmer 30 mins.

Purée until smooth.

Simmer for final 10 mins

Season to taste with S&P, and hot sauce if you prefer a little more heat

Just before serving add a little chopped cilantro and the lime juice.