Sweet Potato Peanut Soup | IDDSI Level 4 Recipe

IDDSI Level 4 (Pureed) | 60 minutes (plus peanut soaking time) | Easy | Vegetarian

Sweet potato and peanut soup is a classic Cantonese home-style vegetarian slow-cooked soup, combining the natural sweetness of orange sweet potato with the rich, roasted fragrance of peanuts. Traditional versions retain whole peanuts — a significant choking hazard for individuals on texture-modified diets. This recipe uses identical ingredients, cooked until fully collapsed, then blended and sieved into a smooth IDDSI Level 4 puree that preserves the characteristic flavour of the original.

Ingredients (2–3 servings)

• 300g sweet potato (peeled and cut into chunks; orange-flesh variety preferred)
• 100g raw peanuts (soaked for 4 hours; red skins removed)
• 1000ml water
• 30–40g rock sugar or soft brown sugar (adjust to taste)
• 2 slices fresh ginger
• 1 small pinch of salt

Method

1. Soak raw peanuts in cold water for 4 hours; remove red skins by rubbing gently after soaking (they slip off easily); rinse thoroughly
2. Place skinned peanuts in a saucepan with 800ml water and ginger slices; bring to a boil over high heat
3. Reduce to a low simmer; cover and cook for 35 minutes until peanuts are completely tender and can be crushed effortlessly between two fingers
4. Add sweet potato chunks; continue simmering for 20 minutes until sweet potato is fully cooked and very soft
5. Remove ginger slices; transfer all contents and cooking liquid to a blender; blend on high for 90 seconds until completely smooth
6. Pass through a fine-mesh sieve into a clean saucepan; press residue firmly to extract maximum liquid; discard all solid residue including peanut skins
7. Return to low heat; add rock sugar and salt; stir until sugar dissolves completely
8. Confirm IDDSI Level 4 texture using fork-pressure test; if the puree is too thin, simmer uncovered briefly to reduce; if too thick, add small amounts of hot water

Texture Test

IDDSI Level 4 (Pureed) confirmation: Spoon a portion onto a flat plate and press lightly with a fork — the puree should show clear fork-tine impressions without springing back, should not flow on its own, and should have a uniformly smooth texture with no granular particles.

Safety Notes

⚠️ Peanut allergy risk — peanuts are a major allergen; always confirm the resident has no known peanut allergy before preparation. When in doubt, consult the care team.

⚠️ Remove peanut skins — red peanut skins contain tannins and fibre that persist after blending; soaking makes removal easy and is mandatory for a smooth, compliant texture.

⚠️ Sugar considerations — for residents with diabetes, reduce sugar quantity or use a suitable sugar substitute and consult the dietitian for specific guidance.

Sourcing in Hong Kong

• Sweet potato: Wet market vegetable stalls; choose deep-orange flesh varieties (紅心番薯) for the highest natural sweetness and beta-carotene content
• Raw peanuts: Wet market dried goods stalls or supermarkets; choose whole, unroasted raw peanuts with red skins intact — do not use salted, roasted or pre-shelled peanuts

Nutrition

Approximately 220 kcal per serving (200g), 6g protein, 35g carbohydrate, 7g fat. Sweet potato provides beta-carotene, vitamin C and dietary fibre; peanuts contribute monounsaturated fatty acids (oleic acid), vitamin E and plant protein, beneficial for cardiovascular health. The pureed format retains the majority of water-soluble vitamins and minerals, with minimal nutritional loss compared to the traditional version.

Cultural Note

Sweet potato and peanut soup carries symbolic significance in Cantonese folk medicine, traditionally regarded as tonifying and strengthening. Serving a texture-modified version in care settings preserves the resident’s connection to familiar home flavours — a meaningful contribution to dining dignity and cultural continuity.