Meatless Monday - Quick-fix Sweet Potato, Spinach, Fire-roasted Tomatoes and Peanut Butter Soup - Recipe #35

I am so in love with savory sweet potato stews. It's no coincidence that three of my favorite vegan recipes include this nutritional powerhouse. This recipe is faster than any of my others, making it perfect for a weeknight or a low-stress dinner with friends. Another keeper from the Healthy Librarian - and one that I actually follow to the letter (well, except the ground ginger that I used this time around in place of the fresh when I realized I was out and the regular soy sauce, rather than reduced-sodium). This time around I served it with buttermilk biscuits fresh from the oven.

Enlightened Quick-Fix Sweet Potato, Spinach Fire-Roasted Tomatoes, and a Bit of Peanut Butter Soup

• 1 large sweet onion, finely chopped
• 1 large sweet potato, peeled and diced
• 1 T. fresh grated ginger
• 2 t. ground coriander
• 1/4 t. cayenne
• 1 14.5 oz. can of Muir Glen Fire-Roasted Crushed Tomatoes
• 2 T. low-sodium soy sauce
• 1/3 c. creamy peanut butter
• 4 c. of low-sodium veggie broth + 1/4 c. to help saute the vegetables, if necessary (mine was homemade)
• Freshly ground pepper to taste
• 1 1/2 c. unsweetened non-dairy milk (this time I used soy, but I often use almond)
• 4 c. of fresh baby spinahc
• 2 T. chopped peanuts (opt.)

Heat a large pot over medium heat. Add chopped onion and sweet potato. Cover and cook until softened, 5 minutes. Check halfway through to stir, and add a little big of broth if the vegetables are sticking.

Stir in ginger, coriander and cayenne. Add tomatoes and soy sauce.

In a small bowl, combine the peanut butter with 1 c. of the broth, stirring until smooth. Smooth the peanut mixture into the soup, then add the remaining broth and season to taste with the pepper. Bring to a boil, reduce the heat to low, and simmer until the vegetables are tender, 10-15 minutes.

Stir in the nondairy milk and spinach and cook until the spinach is wilted, about 3 minutes.

Serve hot, sprinkled with some chopped peanuts.

Serves 6, which means that we've had lots of yummy leftovers!