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Lilly’s Table

 
 
Cherry Chili Chard
© Lillys-Table.com Sorry, no photo.
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

African Sweet Potato & Peanut Soup

from African Stew with Cherry Chile Chard, the Week of January 19, 2014.
View the previous recipe for this meal.

Peanuts take their rightful place as a legume in this soup adding protein and delight to savory sweet potatoes. Start with the best broth you can find or prepare at home. If you make the sweet potatoes in advance this soup comes together quickly. A sauté of fresh greens is the perfect topping, but if you have fresh cilantro available use a sprinkle of it as well.

Ingredients

  • 1 sweet potato, about 1 1/2 to 2lbs
  • 1 onion
  • 3 stalks celery, finely minced
  • 1 tablespoon vegetable oil (high heat)
  • 2 teaspoons fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • 1 can roasted crushed tomatoes
  • ½ cup peanut butter, more if desired
  • 4 cups broth, chicken or vegan, cold or room temperature
  • ½ teaspoon salt, more to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon chili powder, optional to taste
  • 3 leaves greens, big, shred into about 1 1/2 cups, such as kale, collards or chard

Serving Size: 3 People

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Preparation Instructions

Leave the peel on, scrub your sweet potato and prick it all over. Place it in an oven safe dish or baking sheet and roast for about 30-45 minutes until tender when you give it a squeeze.

Meanwhile, chop the onion, celery and sauté in the oil over medium-low heat in a soup pot until translucent and softened. Add the fresh ginger and garlic. Place on the lowest heat and wait until the sweet potatoes are finally roasted through.

Using a food processor or blender, add the sauté of vegetables, the sweet potatoes (break into pieces as needed), the can of tomatoes, peanut butter and pour in half of the cold broth. Fill the blender or food processor no more than 3/4 full. You may need to do this in batches. Blend until smooth. Add more broth as needed to get everything moving and blended.

Once everything is blended smooth pour it back into the soup pot and bring up to simmer over medium-low heat. Season with salt, pepper and a pinch of chile powder, if desired. Add more to taste.

For the garnish, wash and slice the greens into shreds. Sauté lightly in a splash of coconut oil. Season with a pinch of salt and then place on top of the soup to serve.