Sweet Potato Peanut Soup

Ingredients

2 (15-ounce) cans of coconut milk

1 whole diced red onion

1/2 cup diced celery

4 large garlic cloves, pressed or minced

1 shallot clove, minced

1/2 jalapeno, diced

4 cups chopped sweet potato (1/2-inch pieces)

1 (14.5-ounce) can diced fire-roasted tomatoes

2 teaspoons sea salt, or to taste

1/4 teaspoon ground black pepper

Pinch of cayenne pepper

1 tablespoon soy sauce

1 tablespoon Berbere spice mix

this is the breakdown Berbere spice mix: pinch of allspice, cinnamon, black pepper, ground turmeric, cayenne pepper (add more for taste),

ground cumin, ground nutmeg. and a 1/4 tsp of fresh ginger.

3/4 cup creamy or crunchy peanut butter

2 cups of kale or spinach or chard, cut the leaves off the stems, and cut into 1-inch slivers

2 tablespoons finely chopped fresh cilantro

1/2 cup roasted unsalted peanuts, for garnish

Directions

1. Sauté the onion, celery, shallots, and garlic in 1 tablespoon of oil before adding the vegetable stock.

2. Place the vegetable stock in a 3-quart pot over medium-high heat. Add all the remaining ingredients, except the peanut butter, kale, cilantro, and peanuts, and cook for 15 minutes, stirring occasionally.

3. Remove about 1 cup of the liquid and place it into a small bowl. Add the peanut butter and stir until creamy. Return the mixture to the pot, stir well, and cook for 5 minutes, stirring occasionally.

4. Add the kale/spinach/chard once the peanut butter has been added.

5. Add the cilantro, stir well, and garnish with peanuts before serving.