This experiment was a big success in my eyes 🙂
Combining sweet potatoes with leek and peanut butter makes a comforting dish that is perfect for a chilly evening.
Ingredients:
- 2 Tbs of extra virgin olive oil
- 2 medium leeks, white and light green parts thinly sliced
- 3 Tbs tomato paste
- 3 Tbs natural peanut butter
- 1 Tbs ground chili paste
- 2 cloves of garlic, minced
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 2 medium sweet potatoes, peeled and diced
- 3 1/2 cup low sodium vegetable broth
- 2 cups of fresh spinach, thinly sliced
Directions:
- Heat oil in a large pot over medium heat
- Add leeks and sauté for about 5 min
- Stir in tomato paste, peanut butter, chili paste, garlic, turmeric, and cumin
- Cook one min stirring constantly
- Add sweet potatoes, broth, and 1cup of water
- Simmer over medium heat, partially covered for 20-25min or till sweet potatoes are tender
- Carefully transfer mixture into a blender, blend on medium speed, adding more water if soup it to thick
- Pour soup back into a pot, bring back to simmer, stir in spinach leaves
- Serve with organic sprouted bread
Enjoy!
