Add this spicy soup to your winter recipe list.


  • 2 tablespoons olive oil

  • 3 large onions, finely chopped

  • 1 tablespoon garam masala

  • 1 tablespoon cumin

  • 2 birds eye chillies, chopped

  • 1.2 kg kumera cut into 2 cm cubes

  • 2 royal gala apples, peeled and chopped

  • 2x 400g cans chopped tomatoes

  • 2 litres chicken stock

  • ½ cup KRAFT Natural Smooth Peanut Butter

  • Turkish bread toasted or chargrilled

  • KRAFT Natural Smooth Peanut Butter

  • Dukkah, extra, for serving

  • Parsley leaves for garnish


  • 1.

    Heat the oil in a large saucepan and sauté the onion for 2-3 minutes.

  • 2.

    Add the spices and chilli then sauté a further 2 minutes or over a low heat until fragrant.

  • 3.

    Add the kumera, apples, tomatoes, stock and KRAFT Peanut Butter to the saucepan.

  • 4.

    Bring to the boil and simmer covered for 40 minutes or until the vegetables are tender.

  • 5.

    Puree the soup in a food processer or with a stick blender until smooth then reheat for serving. Adjust thickness with extra stock if needed.

  • 6.

    Spoon into serving bowls and sprinkle with parsley leaves.

  • 7.

    Serve with toasted bread spread with peanut butter and sprinkled with extra dukkah.

  • 8.

    Serve immediately.

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