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  • Olive oil 45.0 ml
  • Onions (diced) 150.0 g
  • Garlic cloves (crushed) 2.0 pc
  • Ginger root (peeled and grated) 1.0 Thumb
  • Red chillies (finely chopped) 2.0 pc
  • Black pepper (freshly ground) 2.5 ml
  • Potato (peeled and cubed) 175.0 g
  • Pumpkin (peeled, deseeded and cut into chunks) 400.0 g
  • Green peppers (diced) 100.0 g
  • Water (boiling) 1.2 l
  • Kale (thinly sliced) 175.0 g
  • Chickpeas (drained and rinsed) 1.0 Tin
  • Peanut butter (smooth) 60.0 ml
  1. Method:

    • Heat the olive oil, add the onion, garlic, ginger and chili, sauté until soft and then stir in the Robertsons Cinnamon and black pepper. Add the potato, pumpkin and green pepper and cook until the vegetables start to soften.
    • Combine the Knorr Professional Vegetable Stock Granules and water and add to the vegetables.
    • Add the kale and chickpeas, cover the pan and gently simmer until the vegetables are soft.
    • Dissolve the peanut butter in a little boiling water and stir it into the soup.
    • Season to taste and add Knorr Professional White Roux Granules, gently simmer for a few minutes.
    • Serve with buttered rye bread.