peanut butter in soup? Count me in!
Sundays are my favorite day of the week to cook soups and stews. Mostly because I can take my time to chop, prep, and slow cook simple ingredients to eventually slurp up for an afternoon lunch, or an early dinner.
I love how soups are super low maintenance and make me feel ridiculously cozy too.
Just throw whole ingredients in a large pot, and let the heat do with work.
This Peanut Butter and Sweet Potato Soup is not only a great way to sneak in veggies (hey SWISS CHARD), but also has PEANUT BUTTER in it!
I have no doubt you will enjoy slurping this healthy and soulful soup :).
HAPPY SOUPING FRIEND!
peanut butter & sweet potato Soup
1. In a large pot, heat oil on medium heat. Add onion, garlic, and ginger and cook, stirring frequently, until softened, about 3 minutes.
2. Stir in potatoes, broth, tomatoes, 1 cup of water, peanut butter, cumin, salt, cayenne, and cinnamon. Bring to a boil, then reduce heat to medium, cover and simmer, until potatoes are tender, about 12 minutes.
3. Stir in swiss chard and simmer until wilted, about 2 minutes.
4. Serve soup with fresh cilantro and seasoned croutons!
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