Peanut-Coconut Soup

Category
Yields1 Serving
 2 tbsp coconut oil
 1 onion, diced
 1 tbsp ginger, minced
 3 tbsp fresh garlic, minced
 1 cup carrots, sliced one inch thick
 1 cup celery, diced to bite size pieces
 2 cups sweet potatoes, peeled and cut into one inch cubes then roasted
 2 cups cooked chicken, cubed
 1 tsp salt
 1 can full fat coconut milk
 3 cups raw spinach
 4 cups vegetable stock
 1 tsp crushed red pepper flakes, to taste
 minced cilantro and lime juice for garnish/finisher
 1 cup peanut butter
 6 oz Tomato Paste
1

Coat two chicken breasts with olive oil and salt and pepper. Place on one side of a sheet tray. Peel two sweet potatoes and dice placing in bowl and coat with 1 tablespoon coconut oil. Place on the other half of the sheet tray. Bake at 400 degrees for 35 minutes. Stir potatoes half way through. Chicken is done at 165 degrees. Dice chicken when done.

2

Once other vegetables are cleaned and diced, heat 1 tablespoon coconut oil in dutch oven, medium heat.

3

Add onions and saute lightly until translucent, 4 minutes. Add garlic and ginger, saute 30 more seconds. Add all raw vegetables, salt, tomato paste, coconut milk and broth. Cook for 10 minutes, stirring occasionally.

4

Cover, lower hear and cook for 30-45 minutes until vegetables are tender.

5

Remove cover. Please peanut butter in bowl big enough to stir in1 cup of soup liquid. Slowly add warm liquid from soup to peanut butter until peanut butter is smooth. Add smooth peanut butter back to soup.

6

Add in spinach to wilt. Add and adjust red pepper flakes.

7

Finish soup with cilantro and fresh lime juice.

Deconstructed Ideas
8

Serve cubed chicken, raw carrots and roasted sweet potatoes on the side.

9

Serve with cooked rice on the side. Serve with dip of choice on side

10

Change up the protein by using chick peas or tofu instead of chicken

Ingredients

 2 tbsp coconut oil
 1 onion, diced
 1 tbsp ginger, minced
 3 tbsp fresh garlic, minced
 1 cup carrots, sliced one inch thick
 1 cup celery, diced to bite size pieces
 2 cups sweet potatoes, peeled and cut into one inch cubes then roasted
 2 cups cooked chicken, cubed
 1 tsp salt
 1 can full fat coconut milk
 3 cups raw spinach
 4 cups vegetable stock
 1 tsp crushed red pepper flakes, to taste
 minced cilantro and lime juice for garnish/finisher
 1 cup peanut butter
 6 oz Tomato Paste

Directions

1

Coat two chicken breasts with olive oil and salt and pepper. Place on one side of a sheet tray. Peel two sweet potatoes and dice placing in bowl and coat with 1 tablespoon coconut oil. Place on the other half of the sheet tray. Bake at 400 degrees for 35 minutes. Stir potatoes half way through. Chicken is done at 165 degrees. Dice chicken when done.

2

Once other vegetables are cleaned and diced, heat 1 tablespoon coconut oil in dutch oven, medium heat.

3

Add onions and saute lightly until translucent, 4 minutes. Add garlic and ginger, saute 30 more seconds. Add all raw vegetables, salt, tomato paste, coconut milk and broth. Cook for 10 minutes, stirring occasionally.

4

Cover, lower hear and cook for 30-45 minutes until vegetables are tender.

5

Remove cover. Please peanut butter in bowl big enough to stir in1 cup of soup liquid. Slowly add warm liquid from soup to peanut butter until peanut butter is smooth. Add smooth peanut butter back to soup.

6

Add in spinach to wilt. Add and adjust red pepper flakes.

7

Finish soup with cilantro and fresh lime juice.

Deconstructed Ideas
8

Serve cubed chicken, raw carrots and roasted sweet potatoes on the side.

9

Serve with cooked rice on the side. Serve with dip of choice on side

10

Change up the protein by using chick peas or tofu instead of chicken

Peanut-Coconut Soup

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