Thai Inspired Peanut Soup with Sweet Potato and Spinach

Hello Dear Reader,

This is such a sublime soup, it would be so, hand, feet and heart warming when the weather eventually does turn cool around here. I made it last week when I thought Autumn would start showing up, but alas it was still hot, hot, hot. We still enjoyed it thoroughly but I can imagine how much better it would be on a cold dark night.

It is simplicity itself, just a bit of chopping and stirring at the stove really and you are rewarded with a soup with so much flavour and beautiful texture, I just know you will love it. I found the original recipe over at A Pinch of Yum, and as always, tinkered with the ingredients to reflect what I already had at home and also for my tastes.

I made this soup after a particularly awful day at work and it soothed my mind, body and soul, it really did. Food as therapy, count me in!

I finished the soup off with a good squeeze of fresh lime juice and a swirl of greek yoghurt and it absolutely makes the soup, so please, please do the same if you can, it just lifts the soup to another level.

Ingredients for Thai Inspired Peanut Soup with Sweet Potato and Spinach, clockwise from top right-

300 gram of washed and spun out spinach leaves (it looks like as lot but it cooks down quickly) 2 teaspoons of curry powder of choice, a good handful of coriander, 3 garlic cloves, grated on a microplane, a teaspoon of dried chilli flakes, 1/4 cup of peanut butter or nut butter of choice (I use this one) 1/2 cup roasted and salted peanuts, 1 red onion, finely chopped, a large sweet potato (about 1 kg) cut into smallish chunks, a can of diced tomatoes and a can of coconut cream

Sauté the onion, dried chilli flakes and garlic for about 1 minute

Throw in the sweet potato chunks and then sprinkle over the curry powder

Stir to cover sweet potato in aromatics, continue to sauté for another minute or two

Now add the can of tomatoes, coconut cream and 2 cups of water, bring to a gentle boil, turn heat down and pop on a lid, cook away until the sweet potato is soft

I then went through with a spoon and gently squashed the soft sweet potato and let cook away with out the lid for another 5 to 10 minutes until soup is nice and thick

Just before serving add in the spinach leaves and let cook down for a minute or two then add the coriander, reserving some for sprinkling over at the table

Squeeze over some fresh lime juice, a swirl of greek yoghurt and some extra peanuts on top and your good to go.

Make it, love it, let it warm your heart and soul. This soup, is self love, in a bowl.

Have a lovely day
💗Fi

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