Peanut Soup with Sweet Potato and Spinach
Simple ingredients.
No additives.
No refined sugar.
Can be made on the stove top or in a slow cooker.
I make this soup A LOT for our home church. I dialed back the spice from the original recipe for our kids and have kept it that way for the modified recipe I made for Whati locals. In the modified recipe I have swapped some ingredients for ones that we have regularly stocked in our local store. I have also doubled the recipe because I am always doing that for our family, and most homes in town are multi generational and there are always lots of people gathering together for meals. Also, why not - then you can have left overs. I freeze our left overs in these moulds so it is easy to reheat.
To make this in a slow cooker: Cook everything except peanut butter and spinach on low for 6 hours. Stir in the peanut butter and kale. Watch the sweet potatoes so they don’t get too tender and fall apart on you.
Happy Cooking!
Rebecca