It’s been a looong time since I posted a soup recipe.
And it’s bizarre.
‘Cause I eat soup almost every day. Generally, I cobble together a mishmash of whatever is in my fridge along with the spices that strike my fancy. The results are always delicious, but aren’t noteworthy enough to warrant a blog post.
This soup, though, is totally post-worthy. Thick, creamy and luxurious, with a strong peanut butter flavour. In fact, I think this may be the most peanut butter-esque out of all the dishes I created in honour of sunbutter week.
We’ve been having a ‘cold snap’ here in Vancouver, which for us means temperatures have dropped below zero.
But if you live in a place that’s actually cold and buried under swaths of snow, why don’t you keep yourself warm with this delicious soup?
This post is part of a week-long series devoted to the amazingness of sunbutter. Check out what you’ve missed here:
- 1 large onion, chopped (about 1 cup)
- 2 large cloves of garlic, chopped
- 1-inch knob of ginger, sliced
- 1 14 oz can of crushed tomatoes
- 1 large yam or sweet potato, chopped into cubes (about 2 cups)
- 2 cups water
- ½ tsp salt
- ½ cup sunflower seed butter
- 2 cups of greens
- additional water as needed
- In a large pot, combine the onion, garlic, ginger, crushed tomatoes, yams, water and salt. Bring the soup to a boil, then reduce the heat to a simmer and cover. Cook for about 25 minutes, until the yams are tender.
- Using a blender or and immersion blender, carefully blend the hot soup until smooth and return it to a pot.
- Scoop the sunbutter into a bowl and add ½ cup or so of the soup. Whisk well to form a paste, then add the sunbutter mixture into the pot with the rest of the soup. Stir well.
- The soup will be quite thick, so add more water if you'd like a thinner consistency (I added an extra cup).
- Add the greens to the pot and stir until they wilt.