Directions

1. Heat a large pan over medium-high heat. Add the olive oil and sauté the onions until softened.
2. Add the bell pepper, carrots, and zucchini and continue sautéing for 2-3 minutes.
3. Add the potatoes, vegetable stock, and tomato puree and reduce heat to medium-low.
4. Simmer for 10-15 minutes, until the potatoes are tender.
5. Stir in the ground peanuts, season with salt and pepper, and add the leeks.
6. Taste, adjust seasoning, if necessary, and serve!