It’s amazing what you can make when you keep a pretty well stocked kitchen. This soup is an example of this. My pictures are inspired by FrugalFeeding. You should check out her blog! She has a picture of a Flourless Chocolate Cake that looks to die for! Don’t you wish that there was a magic button on your computer that you could push and you’d get to taste all the delicious things you’re at which you are looking? If there was such a button, I would push it for this cake.
Anyway, back to this soup. Its good on a cold day because it has a bit of a kick that will clear up your cold, but not too much of a kick that my two year old wouldn’t eat it. “Its too spicy!!” That’s what I hear under such circumstances, particularly when it comes time for toothbrushing. This soup comes from Quick Fix Vegan by Robin Robertson. I’ve used a couple of her recipes before from Vegan Planet, and they’re almost always good. Except the other day I made a Shortcut Risotto which I’d consider a total fail. However, I’m obsessed with Risotto, so its not really a fair judgment.
So, here’s the recipe. Go give it a whirl. If you have any ideas for good Vegan/Vegatarian ideas, please, please, PLEASE send them my way!!
Vegan Sweet Potato and Spinach Soup
2 tsp. neutral vegetable oil (I omitted this, as per Robin’s suggestion, and just brought in some of the broth earlier to saute with)
1 yellow onion, finely chopped
1 large sweet potato, diced
1 TB. grated fresh ginger
2 tsp. ground coriander
1/4 tsp. cayenne
1 (14-oz.) can diced tomatoes, drained
2 TB. soy sauce
1/3 cup creamy peanut butter
4 cups vegetable broth
Salt and freshly ground black pepper
1 1/2 cups unsweetened nondairy milk
4 cups baby spinach
1/4 cup chopped peanuts
From Robin Robertson**I also added a can of black beans. It was a good addition, in my opinion 🙂
Heat the oil (or broth) in a large pot over medium heat. Add the onion and sweet potato. Cover and cook until softened, 5 minutes. Stir in the ginger, coriander, and 1/4 teaspoon cayenne or to taste. Add the tomatoes and soy sauce.
In a small bowl, combine, the peanut butter with 1 cup of the broth, stirring until smooth. Stir the peanut butter mixture into the soup, then add the remaining broth and season to taste with salt and pepper. Bring to a boil, reduce the heat to low, and simmer until the vegetables are tender, 10 to 15 minutes,
Stir in the nondairy milk and spinach and cook until the spinach is wilted, about 3 minutes. Serve hot, sprinkled with the chopped peanuts.