Serves 6 (makes about 8 cups).
Note: This easy soup is thickened with peanut butter, which gives it a creamy richness that seems almost decadent. It's mildly spiced, so if you want a bit more kick, add more paprika and red pepper flakes. From Robin Asbell.
• 2 tsp. extra-virgin olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 2 c. sweet potato, chopped
• 3 c. vegetable stock, divided
• 1/4 c. smooth peanut butter
• 1 tsp. paprika
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/2 tsp. red pepper flakes, or more to taste
• 1 (15 oz.) canned diced tomatoes, with juice
• 1 (15 oz.) can kidney beans, drained
• 2 c. salad spinach, chopped
• Salt and pepper, to taste
Directions
In a large pot, heat the olive oil. Add the onion and sauté over medium heat until soft and golden, about 5 minutes. Add the garlic and sweet potatoes and cook for a few minutes more, stirring. Add 2 cups of the stock, bring to a boil, and cover. Lower the heat to low and cook for about 5 minutes, until the sweet potato is tender.
In a medium bowl, mix the peanut butter and the remaining cup of vegetable stock to make a smooth paste. Reserve.
Add the paprika, cumin, salt and red pepper flakes to the sweet potatoes in the pan and cook, stirring, until fragrant, about 1 minute. Add the peanut butter mixture, the diced tomatoes, and the kidney beans. Bring the mixture to a simmer. Cook for about 5 minutes, taste and see if you want more red pepper flakes or salt. Stir in the chopped spinach just before serving, and simmer just until bright green.
Nutrition information per serving:
Calories20
Fat8 g
Sodium525 mg
Carbohydrates27 g
Saturated fat2 g
Total sugars9 g
Protein8 g
Cholesterol0 mg
Dietary fiber6 g
Exchanges per serving: 2 carb,
1 medium-fat protein, ½ fat.
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