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Sweet Potato Peanut Butter Soup

This Sweet Potato Peanut Butter Soup is a creamy, thick, mildly sweet soup- a wholesome addition to your dinner table!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 bowls
Calories: 166 kcal
Course: Side Dish , Appetizer
Cuisine: African

Ingredients

  • 1 small onion
  • 4-5 cloves garlic
  • 1 large tomato
  • few sprigs fresh palak leaves (Spinach)
  • 1 small sweet potato
  • 1 teaspoon olive oil
  • 1.5 tablespoon peanut butter
  • 8 pieces raw peanuts
  • 2 cups water
  • salt and black pepper as per taste
  • 1 teaspoon Mixed Herbal Seasoning

Instructions

    Cup of Yum
  1. Wash all the vegetables under tap.
  2. Wash and Chop all veggies in small chunks. For garlic, you may grate or chop as you prefer it.
  3. Heat olive oil in a heavy-bottomed pan or pot over medium heat. Add the chopped onion and garlic till transparent. Then add tomatoes.
  4. 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.
  5. 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.
  6. 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.