Peanut and Sweet Potato Soup| August 21, 2019
Soup is one of the most satisfying things to make. It’s easy, economical, and lasts for days (or weeks if you freeze it!) I made this delicious Peanut and Sweet Potato Soup to share with you as it’s a very popular item with my guests. I just returned from a luxurious 4 days of pampering at a resort and spa where they served us 5 course meals EVERY NIGHT. The entire resort was organic from the bedding to the spa products, to the food. So you know I ate A LOT of that GOOD food. The last thing I want right now is a heavy meal. So when I came back to an empty fridge, this was the soup I had on my mind because it’s oh so good, AND this is the type of soup anyone can make when your fridge is bare.
Spices are a main ingredient and when do you not have freshly ground peanut butter on hand. That’s what I thought. Never. There wa a sweet potato in my home, and I picked up some swiss chard at the farmers market. That’s all you really need for this soup. Most eveything else is a staple in the kitchen.
This is my all time favorite soup to make. Not only is it easy and such a crowd pleaser. – well I do love it cause it’s a crowd pleaser… but it’s great at as a meal on it’s own, with a side of salad or thick crusty bread, or lovely as an appetizer with a meal.
This baby will be ready in less than 20 minutes.
- 11/2 tsp coconut oil
- 1 onion, diced
- 3 garlic gloves, minced
- 1 tbsp fresh grated ginger
- 1 red pepper diced
- 2 sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 4 cups tomatoes with juice
- 1/2 cup natural peanut butter
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/4 tsp sea salt
- 1/4 tsp ground cayenne pepper
- 1/2 tsp of chili powder
- 1/4 tsp ground cinnamon
- 5 cups chopped swiss chard
- 1 cup water
- 1 can of chickpeas
- 1 tbsp peanuts for garnish
- parsley for garnish
In a large dutch oven, heat oil on medium high. Add onion, garlic, ginger and stir for 3 minutes. Stir in potatoes, red peppers, broth, tomatoes, water, peanut butter, cumin, coriander, salt, cayenne and cinnamon. Bring to a boil, then reduce heat to medium. cover and simmer for approximately 12 minutes or until potatoes are soft. Add in drained chickpeas. Stir in chard and simmer until wilted, approximately 2 minutes. Ladle soup and garnish with peanuts, and parsley.
Special thanks to clean eating for this inspiration!
*note – if you’ve made my recipe before, I recently added in the chili powder, chick peas, and red pepper. You can leave them out if you want the flavor to taste like you’ve always made it.