Serves 4, Total Time 15 minutes

We wholeheartedly believe there is more to soup than tomatoes - which is why we have come up with this nutty alternative. Taking inspiration from some of our fav Thai dishes, we think this peanut soup will have you converted. The leftovers are also perfect served with rice, pitta or slurped.

Ingredients:
4 tbsp peanut butter
1 can of coconut milk
2 tbsp soy sauce (or tamari)
300ml vegetable stock
1 tsp ginger paste (or a 5cm chunk of fresh ginger, thinly sliced)
Half a lime
200g udon noodles
200g pak choi
200g spinach
50g beansprouts
2 spring onions
1 fresh chilli (or tbsp chilli flakes)

Method:
1. Add the peanut butter, coconut milk, soy sauce, vegetable stock, ginger paste and lime juice to a saucepan and bring to a boil. Simmer for 6-8 minutes. Add salt and pepper to taste.
2. Reduce the heat & add the udon noodles, pak choi, spinach, beansprouts, spring onion and chillies to the mixture. Stir for 1-2 minutes then serve.
3. Garnish with fresh coriander, sesame seeds or crushed peanuts & a lime wedge.