By Ana Maria Salaverry, community health worker
Recipe of the Month: Vegetarian Sweet Potato Soup
This wonderful soup is rich in fiber, vitamins, and minerals. Sweet potatoes are delicious and offer a wide range of health benefits. The soup is also flavored with summer vegetables, a few spices, and a dash of peanut butter.
2 teaspoons extra virgin olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 large sweet potato, chopped into medium-sized cubes
2 large carrots, cut into thin rounds
2 green zucchinis, cut into thin half-rounds
1 15 oz. can of diced tomatoes
2 cups low sodium vegetable broth
1 tablespoon curry power
1/4 cup natural peanut butter
3 sprigs of fresh thyme, minced, or 1 teaspoon dried thyme
Sea salt to taste
Heat the oil in a soup pot on medium heat and sauté the onion and garlic for 3-4 minutes. Add the cubed sweet potato and sliced vegetables to the pot and sauté for 3-4 minutes. Add the diced tomatoes, vegetable broth, and curry powder and bring to a boil. Cover and simmer for 10 minutes.
After 10 minutes, add the peanut butter and thyme to the soup. Let it cook, covered, for another 3-5 minutes. Salt to taste, serve, and enjoy!
Tip: To make this a perfect summer meal, serve with a plate of fresh fruit. Check out what is available at the local grower’s market and buy what is currently in season. Your plate will be colorful and your body will be nourished by all of the vitamins and minerals.