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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 223.8
  • Total Fat: 12.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 108.3 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 6.6 g

View full nutritional breakdown of Sweet Potato Peanut Soup calories by ingredient
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Sweet Potato Peanut Soup

Submitted by: SAL_J79

Introduction

This is based on Ellie Krieger's Nutty Sweet Potato Soup. I was too lazy to print out the recipe so went from memory and changed a couple of bits as I went along. This is based on Ellie Krieger's Nutty Sweet Potato Soup. I was too lazy to print out the recipe so went from memory and changed a couple of bits as I went along.
Number of Servings: 4

Ingredients

    Olive Oil, 1 tbsp
    1+1/4 cups Sweet potato, (2 small ones)
    A small potato (about 100g) or 3 or 4 small ones
    1 medium onion
    2 fat cloves garlic
    1 red pepper
    1 vegetable stock cube
    4 cups water from a recently boiled kettle
    1 inch piece of ginger, peeled and grated finely
    1 tsp paprika
    1 tsp ground cumin
    1/2 tsp ground coriander
    1/2 tsp dried thyme
    1/4 tsp (or more) red chili flakes
    1/4 cup Light Unsweetened Soy Milk
    1/4 cup smooth Peanut Butter
    Salt & pepper to taste

Directions

Heat a tbsp of oil in a soup pot on medium heat, then roughly chop the onion and saute while chopping other veg.

Add the garlic and stir before adding the other veggies. cook for about 5 minutes.

Add the water & stock cube, the ginger, spices and a big pinch of salt & pepper. Stir well and cover, reduce heat and simmer for 25 minutes until the potatoes are tender.

Pour into a blender, add the soymilk and peanut butter and blend until smooth, check seasoning and serve.

You might need to add some more water if it's too thick, I usually add a bit of water when reheating the leftovers!

Number of Servings: 4

Recipe submitted by SparkPeople user SAL_J79.






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