African Sweet Potato Peanut Soup

  
Another Storm day to cook up some comfort food … With a ton of root veggies to use up! Man I can’t wait for crisp fresh local greens and colourful locally sourced salads with fresh local strawberries…. Sigh… Ok so I was getting tired of roasting and steaming and cooking root veggies so I had to find another route for ingesting them lol. Behold the sweet potato peanut yumminess! 

Ingredients 

1 TBSP olive oil

1 large onion chopped

– heat up the oil in a large sauce pan and cook up the onions till they start browning then add…

2 cloves of garlic – or more if your like me 🙂 minced or crushed in a garlic press and seriously get some good stuff – no thE stuff preserved in jars or tubes… Buy some locally grown stuff!!! You’ll never go back to crappy stuff again. 

2 tsp minced ginger – ok so I definitely used more than 2 tsp. But it’s all a matter of your taste buds – I love fresh ginger… Throw that shit it everything! 

2 tsp. Coriander 

1/4 tsp cinnimon

Pinch of ground cloves

Mix that up and then add

3-4 chopped up tomatoes

1 1/2 pounds of peeled and cubed sweet potatoes

2 peeled and chopped carrots ( I used purple carrots cause it’s what I had in the fridge but you can use any kind of carrot 

4 – 5 cups of vegetable broth

Bring to a boil and then lower the temp to a low to medium heat. Let the mixture simmer for 30 min. Season with salt to taste. 

  
Transfer to a blender and add 1/3 cup of unsalted peanuts and purée. Put back in pot and add

2 Tbsp of natural peanutbutter 

A dash of cayenne to desired taste

( come on you should always taste your food. )

Serve with chopped fresh cilantro, chopped tomatoes and crushed peanuts 

My batch made 11 cups 😜

   
 
Enjoy 🙂 

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A quickie

2 recipes yA gotta try 

Key Lime Pie Smoothie

  
1 scoop of vanilla protein powder

1 frozen banana

1/2 cup almond milk – vanilla

1/2 cup plain Greek yogurt

1/2 an avocado

1 tbsp lime juice 

Zest from 1 lime 

Blend and drink that ASAP 😜 martini glass is optional
Squash Ravioli

  

1 cup of mashed squash – I used acorn but butternut would be yummy too – I roasted it with olive oil rubbed on it and salt and pepper at 350 for 40 min.

1/2 tsp. Salt

1/2 tsp. Pepper

Pinch cayenne 

Mixer up then add

1/2 cup of mascarpone cheese 

1 egg yolk 

1/3 cup of grated Parmesan cheese

Then drop a tsp of this yummy goodness in the centre of a wonton wrapper 

   
    
    
 
Come ca 😜

Boil some water with a pinch of salt and a drop of oil 

Put a few morsels of yumminess in and boil till they float to the top

Melt 2 tbsp of butter with a chopped up clove of garlic – toss the ravioli in this and serve with fresh chopped sage and a sprinkle of parm 😜

Get them in your belly!!!