quite the mouthful of a title, i know.
but believe me when i say, this soup is one of the greatest soups you’ll ever try.
i got this anti-inflammation diet cookbook from the library a few months ago, meals that heal inflammation. it was an awesome book and super helpful. i recommend it for sure!
i stumbled upon the recipe for African Nut Butter Stew. it sounded a bit unusual, but since i love sweet potatoes and almond butter, i knew i needed to try it.
i love love love this soup, for so many reasons. it’s super easy to make, full of all kinds of anti-inflammatory foods, it freezes well, and it’s incredibly delicious, it’s crazy. it’s like a hug in your mouth. it makes you feel warm and cozy, yet fresh and healthy.
it’s quite a treat.
the kale is great in thi,s because it wilts but still has a bit of a bite to it. you can taste the lemon, honey and tamari at the very end, and the almond butter smooths everything out.
enjoy this soup on it’s own or with a slice of gf | df bread. i am thinking of trying it with some chicken, maybe removing the beans. take it from a vegan soup to a paleo soup.
i strayed away from the recipe slightly and put my own twist on it. you can see the original here. i enjoy the flavor of roasted sweet potatoes much more than boiled and i’m downing as much coconut oil as i can these days. partly because it is good, healthy fat. partly because it contains capyrlic acid, which is an anti-fungal, that will hopefully help get rid of this blasted candida. it’s back again.
you’ll also notice, there is more than 12 ingredients listed. i didn’t count the oil and seasoning for the sweet potatoes. and for the citrus, i used half fresh lemon, half fresh orange juice.
and i took maybe a little too many tester bites as i was waiting for it to cool on the stove. feel free to do the same.
12 ingredient African almond butter soup
1/2 cup onion, chopped
1 T garlic, minced
4 cups vegetable stock
2 cups sweet potato, cubed and roasted
1 can white beans
2/3 cup brown rice
1/4 almond butter
2 cups chopped kale
1 tbsp fresh citrus (lemon juice or combo of lemon/orange)
1 tbsp tamari
2 tbsp maple syrup
1 tbsp grated ginger root/ 2 tsp powdered
1 tbsp coconut oil
1 tbsp cinnamon
1 tbsp chili powder
1. preheat oven to 375. peel and chop sweet potato (2 small or 1 large). drizzle with a small amount of olive oil and season with cinnamon, 2 tsp chili powder, salt and pepper. place on a cookie sheet and stick in oven to roast until just barely soft. about 20-25 minutes. they will cook another 5-10 minutes in the soup, so they should be slightly firm when removed from the oven.
2. once potatoes are done, chop onion, garlic, kale and drain and rinse beans.
3. heat coconut oil in a large pot, over medium heat. add onions and garlic. cook until fragrant and onions are translucent.
4. add vegetable stock and rice. stir to combine, turn heat to high and cover. when stock comes to a boil, turn down to simmer for 30 minutes, keeping the pot covered.
* check the directions for the rice. cooking time for brown rice varies based on variety. you want to have about 10 minutes of cooking time left when you add the remaining ingredients.
5. when rice is almost done cooking (with 10 minutes or so left to cook), add the sweet potatoes and white beans. at this point, you can keep the lid off. stir. then add chopped kale.
6. once the kale starts to wilt, about 4 minutes, take about 1/2-3/4 cup of the stock out of the pot and combine with almond butter in a bowl. mix until all almond butter has melted and formed a sauce. add back into the pot and cook a few minutes more.
7. test rice to make sure it is cooked to your liking. it should be soft, with a slight bite. add the citrus, tamari, maple syrup, ginger, remaining chili powder, and a sprinkle of black pepper.
8. remove from heat, stir soup to combine all ingredients and allow flavors to become best friends. there should not have been any salt added yet. if you feel the soup needs a little salt, add a few squirts of tamari or a crack or two of pink himalayan salt. if you like the soup to be ‘soupier,’ add some extra stock at this time.
i need to go get myself a bowl now.
p.s. do you have any favorite dishes with unusual ingredients?