Vegan Sweet Potato Peanut Soup (adapted from VegNews)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 tbs Olive Oil, Extra Virgin1 large Onion, chopped2 cloves Garlic, minced3 cups diced Sweet Potato in 1/4" dices (about 3 medium)5 cups Organic Vegetable Broth1 14-oz can Organic Diced Tomatoes1/2 cup Natural Peanut Butter, Creamy1/4 tsp Cayenne Pepper1 can Organic Light Kidney Beans 4 cups Organic Baby Spinach
Makes about 8 1-1/2 cup servings
1. In a heavy pot, saute onion in olive oil until soft. Add garlic and saute 2 minutes.
2. Add diced sweet potatoes, broth and tomatoes and cook until potatoes are tender, about 30 minutes.
3. Take out 1/2 cup of hot broth, place in small bowl, stir in peanut butter and cayenne, and whisk until smooth, then add back into pot of soup. Salt and pepper to taste.
4. Add spinach and kidney beans and simmer at least 5 minutes to wilt spinach.
5. Serve and enjoy! Optional: added chopped peanuts as garnish.
This soup is so good!
Number of Servings: 8
Recipe submitted by SparkPeople user SUNNYH99.
1. In a heavy pot, saute onion in olive oil until soft. Add garlic and saute 2 minutes.
2. Add diced sweet potatoes, broth and tomatoes and cook until potatoes are tender, about 30 minutes.
3. Take out 1/2 cup of hot broth, place in small bowl, stir in peanut butter and cayenne, and whisk until smooth, then add back into pot of soup. Salt and pepper to taste.
4. Add spinach and kidney beans and simmer at least 5 minutes to wilt spinach.
5. Serve and enjoy! Optional: added chopped peanuts as garnish.
This soup is so good!
Number of Servings: 8
Recipe submitted by SparkPeople user SUNNYH99.
Nutritional Info Amount Per Serving
- Calories: 269.3
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 694.7 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 8.7 g
- Protein: 11.0 g
Member Reviews
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PUFFPASTRY
I'm not a fan of spinach or kidney beans, so instead of putting those in, I sauteed carrots and celery with the onions and garlic. I also used pre-cooked, pureed sweet potatoes. This soup was SO GOOD that two days later, I made it again! I think I could eat the whole pot at once if I let myself! - 11/11/12