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Soup Weather

January 7, 2014

When it’s -24 BEFORE the windchill gets factored in, you know you need something to warm your belly. I love healthy comfort food and the Spiced Peanut and Sweet Potato soup recipe from the December issue of Clean Eating magazine is one I can get behind. It’s quick and easy to make and is absolutely delicious. For some reason I can’t find it on their website which is a shame because you all should be making it RIGHT NOW.

My version of the recipe is below.  I omitted a couple of spices and changed the base broth, but otherwise stayed pretty faithful to their version.  This will serve about four adults.

approx 1 tbsp olive oil
1 yellow onion
2 cloves garlic, minced
1/2 – 1 tbsp ginger, minced
1 large sweet potato, chopped
2  and 1/2 cups reduced sodium/no salt added chicken broth
2 cups canned diced tomato (I use salt free)
1/4 to 1/2 cup smooth natural peanut butter
1 bunch Swiss Chard, diced
Cayenne pepper, cinnamon and salt to taste

You’re going to cook your onion, garlic and ginger in the olive oil until softened and fragrant and then add all the other ingredients EXCEPT for the chard. Let it simmer for 15-20 minutes or until the potatoes are cooked.  Add the chard and simmer for another couple of minutes.  BOOM! You’re done.

Note: I added meatballs to the soup while it was simmering to bump up the protein level.  I think shrimp or shredded chicken would also work really well.

Go make this for dinner and bring the left-overs to work for lunch. You can thank me later.

From → Nutrition, Recipes

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