Turns out this soup is delicious hot OR cold. We love making this for dinner one night and savoring the rest for breakfast the next morning. There are so many healing elements in this soup like onion, garlic, ginger, turmeric, and sweet potatoes that also give this soup a burst of flavor!
YIELDS: 4 |PREP TIME 15 mins |COOK TIME |40 mins |TOTAL TIME 55 mins |
Ingredients
Directions
Add the ¼ cup vegetable broth to a large stovetop pot and heat on medium-high heat.
Add onion, turn down the heat to medium and cook 1–2 minutes until the onion is translucent.
Stir in garlic and ginger.
Stir in the turmeric, salt, and pepper (if using) so they coat the vegetables.
Cook 2–3 minutes on low-medium.
Add the 4 cups of broth and 2 cups of water.
Boil.
Add sweet potatoes and cook until soft, about 10 minutes.
While the sweet potato is cooking, add tomato paste and peanut butter to a small bowl. Mix together well.
Add the peanut butter and tomato paste mixture to the soup and stir until it’s completely dissolved.
Stir in the chickpeas.
Stir in the paprika, cumin, and salt, if using.
Simmer on low for 15 minutes; the soup will thicken.
Finally, stir in the 3 cups of spinach, one cup at a time.
Portion into soup bowls and top with cilantro and green onion, as well as another dash of paprika and red pepper flakes if you like more spice.
Chef’s Notes
Substitutions
In place of chickpeas try lentils or baked organic tofu pieces.
Instead of spinach, use organic kale.
In place of sweet potato use butternut squash or organic purple potatoes.
Layer it up
Add a bit of dukkah seasoning on top.
Top with peanuts.
Scoop it into a baked squash boat.
Storage
Store in an airtight container in the refrigerator for up to 7 days or in the freezer for up to 30 days.
