Spice Peanut & Sweet Potato Soup, Yum!

     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. Soups are super low maintenance to cook too, which makes the cooking on Sundays that much simpler.  Just throw whole ingredients in a large pot, and let the heat do with work.

   This Spiced Peanut and Sweet Potato Soup is a recipe I found in a year-old Clean Eating Magazine that I absolutely fell in love with.  Not just because it's clean + simple, but also because it has peanut butter in it!  This soup is also a great way to get nutritious veggies (Swiss chard + sweet potato) in your body, or even your kid's bodies (wink).  So, on your next available Sunday, try adding this soup to your repertoire, and I have no doubt you will enjoy slurping this healthy and soulful soup up as well.  Happy cooking!

Spiced Peanut & Sweet Potato Soup
​Ingredients: 
-1 1/2 tsp olive oil
-1 large yellow onion, diced
-2 cloves garlic, minced
-1 tbsp fresh grated ginger 
-2 sweet potatoes, peeled and diced
-4 cups reduced-sodium vegetable broth
-4 cups jarred or canned unsalted diced tomatoes, with juices
-1/2 cup natural unsalted peanut butter
-2 tsp ground cumin
-1/4 tsp salt
-1/4 tsp cayenne pepper
-1/4 tsp ground cinnamon
-6 cups finely chopped Swiss chard
-1 cup of fresh cilantro leaves
-1 whole grain naan or 2 slices of whole grain bread to make croutons (Cut into cubes, brushed with olive oil and seasoned with ground pepper + garlic powder- Bake in oven at 400 degrees until crispy)

Instructions:
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 chard and simmer until wilted, about 2 minutes. Serve soup with cilantro and seasoned croutons!