I have been really into soup lately! It all started in the fall, when I first got my studio. In the mornings, I like to stop by my local health food store and check out the soup.

Theresa, a beautiful woman in her 50’s with glowing skin and a quick smile, is a soup angel. Her soups are mostly vegan and gluten-free and she makes two soups each day. She works her magic on a little electric stove in the back room. It’s nothing fancy, but her soups are worthy of a five-star restaurant. They are made with the freshest, healthiest ingredients and each one tastes amazing. I told her they were so good because she makes them with love. Yes, I am a cornball.

Theresa doesn’t follow any recipes, just a list of ingredients, adding things here and there and when she puts the soups out, she posts a little placard with the ingredients.

The other morning, I stopped in and saw this sign:

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Spicy Peanut Stew? The name didn’t sound good to me. And peanut butter in soup? Ewww.

Theresa, standing nearby, saw my hesitation and mentioned that Spicy Peanut Stew was their most popular soup and she didn’t expect to have any leftovers after lunch. 🙂 Of course now I had to try it. Try it I did… and it has become absolutely one of my favorite soups!

So, using Theresa’s sign as a guide I came up with my own recipe. Don’t let the name turn you off because it is so darn good. (John loves it too.)

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Saute the onion, celery, carrots & pepper in a stockpot, with a bit of coconut or olive oil, for 2-3 minutes. Then add in the ginger, garlic,  jalapeno, cumin & turmeric and saute another 2-3 minutes or until softened.

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Next, add the sweet potatoes and cauliflower, stirring them in with the vegetables and let them soften a bit – about 5 minutes or so. Be careful not to let them burn.

Stir in the vegetable broth and tomatoes and let simmer for about 15-20 minutes or until everything is cooked through.

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Lastly, stir in the coconut milk, peanut butter, cooked rice and salt and pepper to taste. I used some leftover brown rice from our Chinese takeout the night before. Stir everything in until well blended and warmed through.

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At this point, you can choose to use your immersion blender to puree everything or you can leave it chunky. I did bit of immersion, but I think next time I will leave it chunky, just like Theresa does. That lady knows soup! 😉

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Enjoy!

xo
N.

Print Recipe
African Peanut Stew
Course Entrees
Servings
Ingredients
Course Entrees
Servings
Ingredients
Instructions
  1. Saute the onion, celery & carrots in a stockpot, with a bit of coconut or olive oil, for 2-3 minutes. Then add in the ginger, garlic, jalapeno, cumin & tumeric and saute another 2-3 minutes or until softened.
  2. Next, add the sweet potatoes and cauliflower, stirring them in with the vegetables and let them soften a bit - about 5 minutes or so. Be careful not to let them burn.
  3. Stir in the vegetable broth, tomatoes and peanut butter and let simmer for about 15-20 minutes.
  4. Lastly, stir in the coconut milk, cooked rice and salt and pepper to taste. At this point, you can choose to use your immersion blender to puree everything or you can leave it chunky. You can also thin it out a bit with some water if it's too thick.

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