1 tablespoon cold-pressed extra-virgin coconut oil
1 small brown onion, finely chopped
2 cloves garlic, crushed
2.5cm piece fresh ginger, grated
1 teaspoon ground cinnamon
1 small red capsicum (bell pepper), chopped coarsely
2 small kumara (orange sweet potato), chopped coarsely
1 medium tomato, chopped coarsely
½ cup (140g) natural peanut butter
2 ½ cups (625ml) filtered water or coconut milk
50g green beans, trimmed, halved lengthways
½ fresh long red chilli, sliced thinly
1⁄3 cup loosely packed fresh coriander (cilantro) leaves
2 tablespoons roasted unsalted peanuts or cashews
1 lime, cut into wedges
1. Heat oil in a medium saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add cinnamon; cook, stirring, 1 minute or until fragrant.
2. Add capsicum, kumara, tomato, peanut butter and the water; bring to the boil. Reduce heat; simmer, uncovered,15 minutes or until kumara is tender. Cool soup 10 minutes.
3.Blend soup, in batches, until smooth.
4. Season soup to taste; ladle into serving bowls. Serve topped with beans, chilli, coriander, nuts and lime wedges.
prep + cook time 35 minutes
nutritional count per serving (with water) protein (29.2g), carbohydrate (46.8g), total fat (50.8g), fibre (8.3g); (with coconut mylk) protein (36.5g), carbohydrate (57.3g), total fat (123.2g), fibre (15.3g).
About Lorna Jane
Active living advocate, business entrepreneur, fashion designer and author:
Lorna Jane Clarkson is the founder of multi-award-winning activewear label, Lorna Jane. She is now celebrated as an icon of Australian fashion design and renowned for her Active Living philosophy.