Simmer the onion with the tomato and chilli for 10 minutes, or until the onion is softened. Stir in the stock, peanut butter and a little seasoning, then gently simmer for 20 minutes, stirring now and again to prevent sticking. If the soup is too thick, add stock until a suitable consistency is achieved. Discard the split chilli.

Serve topped with carrot and chilli, and, if you like, a spoon of pesto.

Per serving: 1631.9kJ, 27.8g protein, 14.1g fat, 27.1g carbs

TASTE’s take:

Fresh organic chicken and vegetable stocks form the basis of this robust one-pot winter soups.