If you’re vegan – or a person who feeds vegans – this recipe (or one much like it) is probably already in your arsenal.
If not, or if you’re just looking for a way to eat less meat, this recipe will make even the most devoted meat eater feel satisfied.
The combination of sweet potato and peanut is a great way to get a good balance of protein and carbohydrates while not feeling wicked full. Pack this in a thermos for a brown bag lunch, or serve it as a light supper with a green salad and big loaf of bread.
Yield: 4
Sweet potato and peanut soup
The combination of sweet potato and peanut is a great way to get a good balance of protein and carbohydrates while not feeling wicked full.
Ingredients
1 tsp coconut oil (or vegetable oil)
½ tsp ground cumin
2 garlic cloves, grated
1 Tbsp grated ginger
1 chopped shallot
1 medium sweet potato, peeled and grated
4 cups vegetable stock
⅓ cup peanut butter
Pinch of red pepper (optional)
Salt and black pepper, to taste
Sliced green onion, to garnish
Instructions
Melt coconut oil in a stock pot over medium high heat. Add cumin, shallot, garlic and ginger and cook until beginning to toast, about 30 seconds, then add grated sweet potato. Cook the sweet potato stirring often until it begins to soften, about 5 minutes. Add vegetable stock and peanut butter (and red pepper flakes, if using) and bring to a simmer. Cook for 15 minutes, or until the sweet potato has fully softened and is beginning to disintegrate.
Once the sweet potato is soft work in batches and blend until smooth in a blender or food processor (an immersion blender works really well here) – be careful, allow the soup to cool a bit before blending. Season to taste with salt and pepper and serve topped with sliced scallions.
What's Up Yukon columnist Sydney Keddy (Oland) is a recipe developer who lives in Whitehorse. Her work can be found in The Boston Globe, Seriouseats.com as well as other publications.
