Delicious soup that is perfect on a cold fall night. It’s gluten free, vegan and all kinds of healthy and good for you.
1 tsp olive oil
1 medium onion, finely chopped
3 garlic cloves, pressed
1 red pepper, finely diced
1 jalapeno, seeds removed (if you don’t want spicy) and finely chopped (can be skipped if you don’t want spicy at all)
1 medium sweet potato, skin removed and potato diced into small cubes
large can (around 800 ml) diced tomatoes with their juices
freshly ground pepper and salt
1/3 cup natural peanut butter
4 cups (1 liter) vegetable broth, more if needed
1 1/2 tsp chili powder
1/4 tsp cayenne pepper (can be skipped if you don’t like spicy)
1 can (around 400 ml) chick peas, rinsed and drained
2 hand fulls spinach
fresh cilantro
toasted peanuts
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Heat the oil in a big pot over medium heat. Fry the onion and garlic for 5 minutes or until the onion becomes translucent.
Add the peppers, jalapeno, sweet potato and tomatoes. Turn the heat up to medium high and let simmer for 5 minutes. Season with salt and pepper.
In a large bowl mix together the peanut butter and 1 cup (250 ml) of the vegetable broth and stir until no lumps remain. Add this into the pot along with the rest of the broth, chili powder and cayenne pepper.
Put the lid on the pot and lower the heat to medium-low. Let it simmer for 15-20 minutes or until the sweet potatoes are fork tender.
Add the chickpeas along with the spinach and cook for a few minutes until the spinach is wilted. Adjust the flavor with salt and pepper.
Serve in soup bowls and garnish with fresh cilantro and roasted peanuts.
