Yes, peanuts belong in a soup.
And they just sing in this crazy-easy, seriously-flavorful, and super-colorful dish!
No pressure cooker? Just toss everything in a slow cooker and ignore it on low for 6-8 hours.
Like most yummy soups, leftovers are even better!
This is a soup everyone can (and totally will) enjoy.
Gluten-free, vegan, grain-free and delicious!
- 1 tsp Avocado Oil
- ½ Yellow Onion (diced)
- 2 Sweet Potato (medium-sized, peeled and cut into cubes)
- 2 Garlic (cloves, minced)
- 2 tsps Smoked Paprika
- ½ tsp Turmeric
- 1 tsp Chili Flakes (optional)
- 2½ cups Fire Roasted Diced Tomatoes (from the can with juices)
- ¼ cup Sun Dried Tomatoes (drained)
- ½ cup Raw Peanuts
- ½ tsp Sea Salt
- 1¾ cups Organic Coconut Milk (from the can)
- 1 cup Water
- ¼ cup All Natural Peanut Butter
- 2 cups Baby Spinach
- Turn your pressure cooker to sauté mode and add the avocado oil. Add the onion and sweet potato and cook for 4 to 5 minutes. Then add the garlic and saute for 1 minute more. Turn the sauté mode off and add the smoked paprika, turmeric and chili flakes, if using. Stir to combine.
- Add the canned tomatoes, sun dried tomatoes, peanuts, salt, coconut milk and water. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 4 minutes on high pressure. Once finished, let the pressure release naturally for 5 minutes, then do a quick release.
- Carefully remove the lid, and add the peanut butter and spinach and stir to combine. Divide between bowls and enjoy!
No Fire Roasted Tomatoes Use diced tomatoes instead.
Toppings Top with additional peanuts.
Foods that Heal Curcumin, active substance in turmeric, is among the most effective anti-inflammatory compounds in the world.