Spicy Sweet Potato Peanut Soup
/1 lg onion, chopped coarsely
2" of ginger root, minced
1 clove garlic
8 c veg stock
2 med sweet potatoes (~1lb) 3/4" cubed
1 can of tomatoes (28 oz)
8 large collard (or kale) leaves, chopped up
1/3 c natural peanut butter
2 c. whole or chopped peanuts
pinch cayenne pepper
Saute onion in canola oil, then add garlic and half the ginger and stir. Add stock, heat, and add sweet potatoes. Season with salt, pepper, cayenne. Simmer ~5 mins, add chicken cubes (optional), cook ~ 2 mins), add tomatoes, greens, remaining ginger, peanut butter. When sweet potatoes are just tender (~3 min), take off heat. Be careful not to overcook or sweets will fall apart. Adjust seasoning, and serve topped with a handful of chopped peanuts.
from our shareholder Brian Yellen who got it from Mark Bittman. He says "super easy & perennial crowd pleaser."