Sweet Potato and Peanut Soup: Video Recipe

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 Sweet Potato and Peanut Soup Video Recipe to share with you as it’s a very popular item with my guests. Click on the video below, follow along with me, and you’ll have dinner ready in less then twenty minutes!

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, I had this sweet potato and peanut soup on my mind because it’s oh so good, AND this is the type of soup anyone could 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 was a sweet potato on my counter, and I picked up some swiss chard at the farmers market. That’s all you really need for this soup. Most everything 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.

Following the directions of the Sweet Potato and Peanut Soup Video Recipe and your soup will be ready in less than 20 minutes!

Want to see more?

We recommend you too try out our other recipes like our homemade cheese, and our unique sweet potato casserole. And click here to checkout all of our easy one of a kind recipes.

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Sweet Potato and Peanut Soup

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Course Appetizer, Side Dish, Soup

Cuisine gluten free, vegen

Equipment

Dutch Oven

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 up oil on medium high.

Add in onion, garlic, and ginger, then mix for 3 minutes.

Stir in the potatoes, broth, red peppers, tomatoes, water, peanut butter, salt, cumin, coriander, cayenne, and cinnamon.

When it begins to boil, reduce the heat to medium, cover, and simmer for approximately 12 minutes or until potatoes become soft.

Add in drained chickpeas. Stir in chard and simmer until wilted, approximately 2 minutes.

Ladle soup and garnish with peanuts, and parsley.

Notes

Special thanks to Clean Eating for this inspiration!

Click here to purchase your own bag of Urban Hippie Granola today!

Keyword healthy, peanut, sweet potato

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