You asked for more soups and stews, you get more! When I went to London (again) last weekend, I got a big jar of smooth peanut butter at an “ethnic” supermarket. It had a recipe of a chicken peanut butter soup on the side. Now I thought that was a good idea, minus the chicken and full of vegetables. So I took a look around for similar recipes on the internet and there you go, not very hard to make. And it has peanut butter in it. I mean, there is not much more to say, is there?! I basically just jugged the vegetables in that I had in my kitchen and – oh my – what a great and belly-warming stew! It has a great creamy texture without being too rich. Also, it is super easy to make and it will give you a great lunch for a few days. You can swap around the veg as well and leave out the chikn/seitan/tofu if you want to. I just needed some more protein after working out hard this week.
Here is what you need for your pot of yumminess (makes about 5-6 servings):
1 yellow onion, diced
1 big glove of garlic, diced
1 heaped tablespoon of diced fresh ginger
1 big sweet potato or yam, cubed
1 big carrot, cut into bitesize pieces
1 cup of cubed pumpkin
1 cup of cubed chikn (or seitan or tofu)
1 can chopped tomatoes
1 cup frozen spinach (when using fresh, it should be about 3 cups)
1 tablespoon tomato paste
1 heaped teaspoon cumin powder
1/2 teaspoon cinnamon powder
2-3 cups of vegetable broth (water works as well)
3/4 cup smooth peanut butter
2 tablespoons coconut oil
salt and pepper to taste
a handful of cilantro for garnish
In a big pot, heat the coconut oil over low-medium heat, then add the onion and garlic. Simmer them for about 2-3 minutes until translucent. Add the tomato paste and the cumin and cinnamon powders. Stir into the onions and enjoy the developing aroma. Now add the ginger, sweet potato and pumpkin cubes, the carrot and your chikn/seitan/tofu cubes. Let them get some colour for about 2-3 minutes, then add the can of chopped tomatoes and 2-3 cups of the vegetable broth. Turn up the heat a little and let it simmer for about 10 minutes with occasional stirring, until the vegetables are soft. Then add the frozen spinach and let simmer for another 3-4 minutes until the spinach is just done as well. Turn off the heat and stir in the peanut butter. Add salt and pepper to your taste. Ta-da, you’re all done already. How easy was that?!
I served mine with couscous in a bowl and topped it with some fresh cilantro, because I just love cilantro! You could also serve rice with the stew or even some bread. This soup is a crowd pleaser with just a little heat coming from the ginger. If you want it hotter, add some chili flakes. I can’t wait to have another bowl of it tomorrow, as the aroma should have developed even more… Enjoy!