Peanut and Sweet Potato Soup

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.

Ingredients:

• 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

Instructions:

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.