We enjoyed sharing this delicious soup atÂ our Seasonal Food Workshop all about winter vegetables. Sweet potatoes are a versatile, nutrient rich powerhouse for winter. We enjoy this recipe every winter for many reasons, partly because it takes so little time to prepare.
(the recipe listed here is gently adapted from the original found at Good Housekeeping)
- 3 medium sweet potatoes, diced (we wash well and leave the nutrient rich skins on – your choice)
- 1 TablespoonÂ cold-pressed extra virginÂ olive oil
- 2 cloves garlic, minced or pressed (any time you cook with garlic, be sure to leave the garlic to sit for at least 10 minutes – this enables the key phytonutrient allicin to activate)
- 1Â½ teaspoonÂ ground cumin
- Â½ teaspoonÂ salt
- Â¼ teaspoon ground cinnamon
- 1/8 teaspoon crushed red pepper
- 2 cans garbanzo beans (chickpeas), drained
- 1 can vegetable broth (1 3/4 cups)
- 1 can diced tomatoes
- Â½ cup creamy peanut butter (or a little more if you like it!)
- Â½ cup fresh cilantro leaves
- Pre-cook the sweet potatoes in one of the following two ways:
- Fill a large saucepan a little overÂ halfway with water (there will need to be enough water to cover the sweet potatoes). Bring to a boil. Add diced sweet potatoes, then cover.Â Boil for about ten minutes, then check with a fork tenderness.
- Place potatoes in 2 1/2-quart microwave-safe dish. Cover dish and microwave on high about 8 minutes or until fork-tender.
- Meanwhile, in dutch oven or soup pot, heat olive oilÂ over medium-high heat. Add garlic, cumin, salt, cinnamon, and crushed red pepper, and cook 30 seconds, stirring constantly. Stir in beans, broth, tomatoes, and peanut butter until blended. Heat to boiling and cook 1 minute, stirring occasionally.
- Reduce heat to medium-low. Add sweet potatoes to bean mixture and simmer for a few, stirring occasionally. Stir in cilantro.
Topics: Quick and Easy Recipes, Recipes, Vegan, Vegetarian, Winter