5 cloves garlic
1 inch fresh ginger (or a tablespoon of dried)
1 sweet potato
4 carrots
1 onion
2 tsp cumin
1 tsp crushed red pepper
1 can tomato paste
1/2 cup peanut butter
6 cups vegetable broth
1 box spinach
Dice the garlic and microplane the ginger. Saute over medium heat for 1-2 minutes
Add the diced onion, sliced sweet potatoes and sliced carrots. I prefer a rough chop of the vegetables, so that some get super cooked through and fall apart, while other stay a little crisp. Saute for a few more minutes.
Add the spices
Add the tomato paste and peanut butter, do your best to combine, but it'll look mad weird
Add the vegetable broth, cover and turn the heat up to high
Once the soup reaches a boil, add the spinach and allow to cook for another 30 or so minutes on low without the lid on
Serve with lime and/or cilantro
Notes // The vegetables are up to you - I prefer to jam as many into the soup as I can, so I go a little overboard, but feel free to monkey with it. The sweet potatoes are non-negotiable though. They go so well, it's crazy.
This is on my list for this week - love your variation!
ReplyDeleteI hope you enjoy, let me know how it goes!!
DeleteThis actually looks really good and super easy. There's only two items on the list I don't already have at home! I think I might have to make it this week.
ReplyDeleteI notice you have lentils in the picture above. At what point do you add those, and about how much would you suggest?
DeleteIt's so easy and super yummy. I totally forgot about the lentils! I only add them sometimes - basically when I want to up the protein content. I add an extra cup of broth and a cup of lentils (I prefer red, but brown works great) at the same time as the spinach, so they have some time to simmer.
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