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  • Farmer's Weekly

    Sweet potato and roasted peanut soup

    Aug 03, 2020 0 minutes

    Serves four

    4 medium sweet potatoes, peeled and cut into cubes1 large onion,½ cup of roasted peanuts1l of vegetable stock30ml (2 Tbsp) harissa paste2,5ml (½ tsp) smoked paprikaSalt and pepper to tasteOlive oil for fryingPlain yoghurt, fresh coriander and chopped roasted peanuts for garnish

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