Potato-Peanut Bisque Recipe

Potatoes are the best ingredient to add to any dish to enhance the flavours of it. Potatoes goes well with pretty much any dish you can make and adds that extra flavour to complete the taste explosion in your mouth.

Potatoes, for a change, is the star of this bisque, giving you a hearty meal in a bowl. The bisque has the right amount of creamy goodness and the added peanuts gives it that flavour kick that most soups does not have. Try this soup recipe to warm yourself up on a cold winter night.

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Soupy Introduction

A traditional potato bisque gets all the crunch of peanuts

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Prep Time

30 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

• 500 grams of potatoes
• 1 tbsp of Oil
• 1 small Onion chopped
• 1 clove largeof garlic
• 3 cups of tomato juice
• 400 ml of vegetable broth
• 3 green chilies chopped
• 2 tsp of minced ginger
• 1 tsp of all spice powder
• 1/2 cup of peanut butter
• ground pepper
• leaves Chopped corianderfor garnish.

Prep Time 30 minutes Cook Time 30 minutes Servings MetricUS Imperial Ingredients 500 grams of potatoes 1 tbsp of Oil 1 small Onion chopped 1 clove largeof garlic 3 cups of tomato juice 400 ml of vegetable broth 3 green chilies chopped 2 tsp of minced ginger 1 tsp of all spice powder 1/2 cup of peanut butter ground pepper leaves Chopped corianderfor garnish.

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Instructions

1. Add the potatoes with some salt to a pan of boiling water.
2. Cook the potatoes for 7-10 minutes and set aside to cool
3. Peal the potatoes and chop them into small pieces.
4. Add oil in a saucepan on medium heat
5. Add the chopped onions and cook until it turns brown
6. Add the garlic and cook for a further 1 minute
7. Add the juice, chilies, ginger and allspice
8. Reduce the heat and cook the mixture for about 10 minutes
9. Add half of the potatoes to this mixture
10. Add the other half into a food processor along with the broth and peanut butter and puree until smooth
11. Add this puree mixture to the pan
12. Add some water to get the mixture to a soupy consistency
13. Season the soup with pepper and serve hot