Peanut butter & Sweet Potato Soup

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

​INGREDIENTS: 

• 1 1/2 tsp. Extra Virgin Olive Oil
• 1 large Yellow Onion, diced
• 2 cloves Garlic, minced
• 1 tbsp. Fresh Grated Ginger 
• 1 cup of water 
  
• 2 Sweet Potatoes, peeled and diced
• 4 cups Chicken Bone Broth or low sodium vegetable broth
• 4 cups Canned Diced Tomatoes, with juices
• 1/2 cup Natural Peanut Butter
• 2 tsp. Cumin
• 1/4 tsp. Salt
• 1/4 tsp. Cayenne Pepper
• 1/4 tsp. Cinnamon
• 6 cups Swiss Chard, finely chopped 

TOPPINGS: 

• 1 cup of Fresh cilantro leaves, roughly chopped 
• 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)

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!



           Always craving good food,
                                 Jillian