Click here to get to the post where this recipe originates.
My husband picked this recipe out of Robin Robertson's Quick-Fix Vegan.
This one is definitely going to get on my Go To Quick-Dinner List.
It's got it all. Speed. All the nutrient-dense ingredients. Lots of spice. And it smells heavenly.
I brought some of our left-overs to work yesterday, and every one of the healthy librarians who tasted it gave it a huge thumbs up. I promised them I'd post it today!
Robin Robertson says it serves 4. Don't believe her. We always eat huge portions, and we got at least 6 servings out of it!
This is an enlightened adaptation of Robin Robertson's Quick-Fix Vegan recipe.
Serves 6 (2 cup servings)
Ingredients:
1 large sweet onion, finely chopped
1 large sweet potato, peeled & diced
1 tablespoon fresh grated ginger
2 teaspoons ground coriander
1/4 teaspoon cayenne (less if you like less heat)
1- 14.5 ounce can of Muir Glen Fire-Roasted Crushed Tomatoes
2 tablespoons low-sodium soy sauce (less if you're watching your sodium)
1/3 cup creamy peanut butter (I like to use Better'n Peanut Butter because it's made with defatted peanut flour & it's creamy. You can also make up 1/3 of PB2 which is nothing but defatted peanut flour)
4 cups of low-sodium vegetable broth + 1/4 cup to help saute the vegetables, if necessary.
Freshly ground pepper to taste
1 1/2 cups unsweetened non-dairy milk (we used soymilk)
4+ cups of fresh baby spinach
2 tablespoons of chopped peanuts, optional
Preparation:
1. Heat a large pot over medium heat. Add the chopped onion & sweet potato. Cover and cook until softened, 5 minutes. Check halfway through to stir, and add a little bit of vegetable broth if the vegetables are sticking.
2. Stir in the ginger, coriander, and 1/4 teaspoon cayenne--or to taste. Add the can of tomatoes and soy sauce.
3. In a small bowl, combine the peanut butter with 1 cup of the broth, stirring until smooth. Stir the peanut butter mixture into the soup, then add the remaining broth and season to taste with the pepper. Bring to a boil, reduce the heat to low, and simmer until the vegetables are tender, 10 to 15 minutes.
4. Stir in the nondairy (soymilk) milk and spinach and cook until the spinach is wilted, about 3 minutes.
5. Serve hot, sprinkled with some chopped peanuts--it's optional. Mostly just looks pretty.
Nutrition Facts based on a two cup serving
Based on using Better'n Peanut Butter & no chopped nuts
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Nutrition Facts
Quick-Fix Vegan 2 cup serving
Enlightened Sweet Potato Spinach Soup |
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Serving Size: 1 serving
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| Amount Per Serving | |||||
| Calories | 148 | ||||
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| Total Fat | 1.5g | ||||
| Saturated Fat | 0g | ||||
| Trans Fat | 0g | ||||
| Cholesterol | 0mg | ||||
| Sodium | 554mg | ||||
| Carbohydrate | 28.7g | ||||
| Dietary Fiber | 7.1g | ||||
| Sugars | 11.6g | ||||
| Protein | 6g | ||||
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