Peanut Soup

Peel onions and garlic. Finely chop the onions. Heat the oil in a 9-liter pot, sauté the onions in it and press the garlic cloves through the garlic press directly into the pot.

Peel and dice a little more than half of the potatoes. Peel the carrots, cut into slices and fry briefly. Wash the celery, remove the hard outer fibers, cut into bite-sized pieces and fry as well.

Finally, wash the bell bell pepper, cut in half, remove seeds and white walls and dice finely. Add to the vegetables and pour in about 2 1/2 l of water.

Drain the corn and add it to the pot with the peas and the chilies cut into rings. Peel the remaining potatoes and grate them into the pot. Add the peanut butter and simmer, stirring, over low heat for about 15 minutes.

Stir in the coconut milk and season the stew with salt, pepper, fenugreek seeds and lemon juice.

Coarsely chop the peanuts and sprinkle over the peanut soup to serve.

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