Sweet potato and peanut soup: vegan

 

Ingredients:

1 tbsp olive oil
2 chopped green peppers
1 chopped shallot
3 cloves of garlic
2 tbsp chopped ginger

3 cups veggie broth
1 tbsp peanut butter
1 can fire roasted tomatoes salsa flavor
1 large sweet potato cut in chunks
1 bag frozen kale mix
1/2 tsp red pepper flakes or tabasco sauce

1 tbsp peanuts for garnish per serving

Directions:

Sauté peppers and shallot until brown and soft, add garlic and ginger and stir till flavors are released.

Add broth, peanut butter, canned tomato, sweet potato, kale mix, and red pepper flakes. Bring to a boil, then lower heat and cook for about 15 to 20 minutes until potatoes are soft.

Salt to taste.

Serves 4: 183 calories each serving, add 52 calories for the peanuts. The whole soup is 735 calories.

Rating: 5 out of 5.

This dish can be made with any other vegetables than kale, spinach, mixed greens, etc. We had left over arugula, a zucchini, and some salsa from chipotle, I threw that all in the mix as well. We topped each serving with a tablespoon of peanuts. It has just enough heat and is very flavorful.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: