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Peanut Soup with Sweet Potatoes and Spinach


  • Author: Vicky & Ruth
  • Prep Time: 15 minutes
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 16 cups 1x
  • Category: soup
  • Method: stove top
  • Cuisine: West African

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

  • 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
  • 128 ounce can tomato puree
  • 12 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

  1. 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
  2. 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)
  3. Once the sweet potatoes are tender, add the peanut butter, mix well, bring to a boil again, and turn off heat.

Notes

  1. 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
  2. Time may vary depending on the size of the dice of the sweet potatoes

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
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