Thursday, April 2, 2020

Sweet Potato Peanut Soup @LucyBurdette

LUCY BURDETTE: This is the kind of recipe I might have turned my nose up at after perusing the ingredients, because I don’t care for cinnamon in my savory dishes or peanut butter in my soup. However, my niece made it for us and I was mad for it! And plus it’s flexible and healthy and homey—what more could you ask in times like the ones we're living through? You could add chicken if you want it. You can of course salt and pepper as you see fit. You could even substitute water for the broth.

Even if you don't have access to cilantro--or heaven forbid don't like the taste--the soup is still delicious!


2 sweet potatoes
1 onion
1/2 cup chopped peppers
4 garlic cloves
3 inch piece of ginger
28 oz can crushed tomatoes
1/2 cup peanut butter
2 cups Chicken broth
1 and 1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp cayenne or to taste
3 cups greens--spinach, kale, collards or the like

Chop the vegetables into bite-sized and saute in olive or other oil until softening. Add the minced ginger and garlic, cook a few minutes. Add the cumin, cayenne, and cinnamon and saute that for a few minutes more.

Add the tomatoes and broth and simmer until sweet potatoes are soft. Mix in the peanut butter. Simmer. Add the greens and cook until they are wilted.

For the condiments:
Cilantro, chopped

Stay safe everyone and keep reading!

Only three months until the next book in the Key West food critic mystery series will arrive in bookstores everywhere! THE KEY LIME CRIME (July 2020) is available for pre-order now!

You can order it at an independent bookstoreBarnes and Noble, Amazon, and anywhere books are sold!

Lucy Burdette writes the Key West food critic mystery series, featuring fiesty food critic Hayley Snow. Number 9, A DEADLY FEAST, is in stores and online everywhere. THE KEY LIME CRIME will be published next summer. Early reviews are rolling in...

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