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    The Rainbow Cafè's Indonesian Peanut and Tomato Soup

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    The Rainbow Cafè's Indonesian Peanut and Tomato Soup

    "At the Rainbow Café on King's Parade in Cambridge, we had a fantastic Indonesian soup. I have tried to recreate it at home and haven't got close. Please can you help?" Liz Ellis, London Sharon Meijland, owner and chef of the Rainbow Café, was happy to share her expertise.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • Chopped coriander, to serve
    • 100g tube tomato purée
    • 340g jar crunchy peanut butter
    • 1 tsp ready-chopped ginger in sunflower oil
    • 2 tbsp sunflower oil
    • 1 large red onion, chopped
    • 3 cloves garlic, chopped
    • 1 tsp ground cumin
    • 1 tsp paprika
    • 1 small red chilli, chopped
    • 1 tsp fresh thyme leaves
    • 1 tsp ready-chopped lemon grass in sunflower oil


    1. In a large saucepan, heat the sunflower oil over a medium heat. Add the onion and fry gently until transparent. Stir in the garlic, then add all the other ingredients except the peanut butter, tomato purée and coriander. Heat gently for a few seconds, shaking the pan. Do not overheat at any time or the mixture will stick to the bottom and burn.
    2. Add the peanut butter, tomato purée and 750ml water. Bring to the boil, reduce the heat and simmer gently, stirring, for 5 minutes. Purée in a blender. Add salt to taste. Reheat gently before serving, adding more water if needed. Serve sprinkled with coriander.

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