Ingredients

• 6 cups of water
• 3 stock cubes
• 1 red onion
• 4 teaspoons of ginger paste
• 4 cloves of garlic
• 4 tablespoons of crunchy peanut butter
• 3 teaspoons of double concentrated tomato puree
• 1 bunch of spring greens (or kale)
• 3 squirts of sriracha (hot sauce)

Method

1. Bring the water to the boil and add the stock
2. Crush the garlic and chop the onions and add both to the pan along with the ginger
3. Simmer for 20 minutes
4. Measure the peanut butter and puree into a pyrex jug
5. Add a couple of cups of the current soup to the jug and mix well until smooth
6. Put the mixture back into the soup and bring to the boil
7. Wash and chop the spring greens into thin strips and add to the pan
8. Add the sriracha sauce (to taste)
9. Simmer for another 15-20 minutes
10. Serve over brown rice or with some fresh bread