Description
When you’re looking for a creamy, nutritious, and deliciously exotic soup, our Peanut Soup with sweet potatoes and spinach will impress your guests and satisfy your hunger for hours. A super delicious way to get part of your daily vegetable intake.
Ingredients
Scale
- 1 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 1 large onion, diced small ( we used a sweet onion)
- 1" piece fresh ginger, peeled and grated
- 1 -28 ounce can tomato puree
- 1-2 tsp sea salt ( to taste)
- 1/2 tsp crushed red pepper ( or to taste)
- 2 medium large sweet potatoes, diced ( about 4 cups)
- 1 lb frozen chopped spinach
- 1 cup all natural peanut butter (you can use smooth or crunchy)
- Optional toppings: chopped scallions, chopped cilantro, diced cucumbers
Instructions
- Heat the olive oil in a large soup pot. Add the minced garlic and onions and cook for about 5 minutes or until the onions are translucent
- Add 6 to 8 cups of water (see note 1), ginger, tomato puree, salt, crushed red pepper, sweet potatoes and spinach. Bring to a boil, lower the heat and simmer, covered for 20 minutes or until the sweet potatoes are tender ( See note 2)
- Once the sweet potatoes are tender, add the peanut butter, mix well, bring to a boil again, and turn off heat.
Notes
- Add 6 to 8 cups of water, depending on how thick you like the soup. Start with 6 cups and you can always add more if you want to thin it out
- Time may vary depending on the size of the dice of the sweet potatoes
- Prep Time: 15 minutes
- Cook Time: 30
- Category: soup
- Method: stove top
- Cuisine: West African
Nutrition
- Serving Size: 1 cup
- Calories: 165
- Sugar: 6.2
- Sodium: 217
- Fat: 9.5
- Saturated Fat: 1.8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 17.3
- Fiber: 4
- Protein: 6
- Cholesterol: 0