Sweet Potato and Peanut Soup with Baby Spinach

I took a trip to Border's the other day and bought a few books to help with my journey. One of them was 1,000 Vegan Recipes, by Robin Robertson. It has some wonderful recipes in it!!! Since spring isn't here yet, we're still making soups, and found this one that sounded very different from what we usually make. It turned out really good, and had a bit of a kick from the cayenne!!

Sweet Potato and Peanut Soup with Baby Spinach

makes 4 servings

Ingredients:

1 Tbsp olive oil

1 medium onion, chopped

1 1/2 lb sweet potatoes, peeled and cut into 1/2-inch dice

6 cups vegetable broth, homemade or store-bought, or water

1/3 cup creamy peanut butter

1/4 tsp cayenne

1/8 tsp ground nutmeg

Salt and freshly ground black peper

4 cups baby spinach

 

Directions: 

1. In a large soup pot, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the sweet potatoes and broth and cook, uncovered, until the potatoes are tender, about 30 minutes.

2. Ladle about a cup of hot broth into a small bowl. Add the peanut butter and stir until smooth. Stir the peanut butter mixture into the soup along with the cayenne, nutmeg and salt and pepper to taste. 

3. About 10 minutes before ready to serve, stir in the spinach and serve.