SPICY AFRICAN YAM SOUP
1 teaspoon vegetable oil (we used olive oil, and probably closer to 2 Tbsp)
1 small onion, chopped
1 large sweet potato, peeled and diced
1 garlic clove, minced (we used 4 garlic cloves)
4 cups chicken broth (we used VEGAN chicken-flavored broth, of course!)
1 teaspoon dried thyme
1/2 teaspoon ground cumin (we used about 2 tsp)
1 cup chunky salsa (we used medium spicy salsa)
15 1/2 ounces garbanzo beans, drained
1 cup zucchini, diced (we used 2 medium-sized zucchinis cut into half circles)
1/2 cup rice, cooked (we used about 2 cups of cooked brown rice)
2 tablespoons creamy peanut butter
Stir in the salsa, garbanzo beans, and zucchini. Simmer until tender, about 15 minutes.
Add the cooked rice and peanut butter, stirring until the peanut butter has dissolved.
If you would like a bit more spice, I highly recommend adding a generous portion of The Pepper Plant’s Chunky Garlic hot sauce to your bowl (or something similar). We all agreed that it really makes the soup taste amazing.
p.s. This recipe made enough soup to serve 6 adult and 2 toddler-sized portions (in other words, 2 full meals, because Grandma is in town this week, so we have an extra person at the table!)