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Salad

Salad

Salad

African-esque

Peanut Soup

I'm not sure how many things you can change before you can no longer use the original name. Since this recipe is derived from what we commonly think of as African Peanut Soup, an -esque ending seems appropriate for the variation I have created.

For years, I wanted to make African Peanut Soup, but knew that my youngest would not be able to eat it with all of the nightshades it typically contains. I gave my own creation a go and it paid off! This nightshade free version is DELICIOUS. It is also such an easy and FAST recipe.

 

Easy and nutritious dinner? Check! Not to mention the fact that my entire family loved it. Double win. The kids enjoyed it with some added rice, but my husband and I were content with the soup and toppings alone.

I know that peanuts are something many people avoid, so I am planning on trying this with cashew butter next time to see how that works. My guess is that it will be a replacement that totally works. If you live in house that doesn't do peanuts, give it a try and let me know how it goes!

1-2 Tablespoons olive oil 

1 yellow onion, diced

4 garlic cloves, minced

2 Tablespoons fresh ginger, finely chopped

1 large sweet potato, diced

1 cup peanut butter

4 cups chicken bone broth

1 bunch of kale, de-stemmed and chopped

3 Tablespoons apple cider vinegar

2 teaspoons himalayan sea salt

water as needed

optional toppings

cilantro

peanuts

avocado

*can be served atop a bed of rice

Saute onion in olive oil. Once soft, add minced garlic. Saute for 1-2 minutes. Add ginger and sweet potato. Saute 1-2 minutes. Add bone broth and stir in peanut butter. Cover and simmer until sweet potato is soft, 10-15 minutes. Add chopped kale. Cover and cook for 5 minutes. Add vinegar and salt, adjusting salt to your preference. Add water to thin as desired. Serve alone or on top of rice with optional toppings. Enjoy!