Sweet Potato Peanut Butter Soup
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Sweet Potato Peanut Butter Soup
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This Sweet Potato Peanut Butter Soup is a creamy, thick, mildly sweet soup- a wholesome addition to your dinner table!
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Ingredients
- 1 small onion
- 4-5 cloves garlic
- 1 large tomato
- few prigs spinach palak leaves, fresh
- 1 small sweet potato
- 1 teaspoon olive oil
- 1.5 tablespoon peanut butter
- 8 pieces peanut raw
- 2 cups water
- salt as per taste
- black pepper as per taste
- 1 teaspoon herbal seasoning mixed
Instructions
- Wash all the vegetables under tap.
- Wash and Chop all veggies in small chunks. For garlic, you may grate or chop as you prefer it.
- Heat olive oil in a heavy-bottomed pan or pot over medium heat. Add the chopped onion and garlic till transparent. Then add tomatoes.
- Once tomatoes are done, add rest veggies (sweet potato and spinach). Add a little salt here and since spinach leaves water, veggies would be easily cooked. Cover with lid and it takes around 5-6 min. If you want crunchy vegetables, saute for around 3 min.
- Add water and boil for one minute. Veggies would be done by now. You may add more salt, black pepper, and herbs seasoning. Add the peanut butter of your choice. For more creamy, you may add more peanut butter. Give it a boil and it should not have more water to avoid it being too runny.
- The Sweet Potato Peanut Butter Soup is ready! Serve it hot with rice or bread of your choice!
Notes
- Don't overcook vegetables as they taste best when crunchy.
- Store the leftovers in an airtight container with a lid in the refrigerator for about 3-4 days.
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