Hey, everyone!
Long time, no blogging… I know. But, I feel my absence is justified.
Did you know that I finally returned to the U.S. after another six-month stint abroad? I was blessed to be able to leave in November 2015 and venture to Bali and Thailand for three months, then head to Africa afterward (for another three months) to help out with the non-profit Organics4Orphans.
As is true EVERY time I venture abroad, I enjoy the United States MUCH more afterward. You see, there are many good people in the U.S., but their voices aren’t being heard. And, mainstream media isn’t covering stories about kind-hearted individuals doing when they can to “be the change.” As a result, MOST people I’ve talked to think the country is falling apart.
But that’s not true. The country’s outdated foundation is crumbling, but activists like myself and YOU are rebuilding it. I KNOW this, not just because I have faith and can feel it, but because the majority of the people I know in America are encouraged to work toward a vision in which all people truly ARE free and able to afford things like healthcare, insurance, good food, and housing.
The contrast from being abroad helped me realize this with more clarity, and I truly AM glad to be back. I’m ready to help construct a positive legacy, what about you?
This week, I’d like to share with you a SUPER duper yummy soup that was inspired by my travels in Africa.
If you haven’t yet read my blog post: ‘31 Photos From My Safari In Maasai Mara [Kenya, Africa]’, read that here. I think you’ll enjoy it.
I talk a lot about what makes the continent so special, and my ongoing fascination with the culture, wildlife, etc…
Sweet potatoes and peanuts are found in abundance over there, as are the other ingredients (such as kale) which I add to make it a bit more nutritious and flavorful.
African Peanut & Sweet Potato Soup {Cooked, Vegan}
Preparation Time: 15 Minutes
Serving Size: 5-6
Ingredients:
- 1½ tsp olive oil
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 1 Tbsp fresh grated ginger
- 4 cups vegetable broth, low-sodium
- 4 cups diced tomatoes ( canned or boxed with juices)
- 2 sweet potatoes, peeled and diced
- ½ cup natural peanut butter (sugar-free)
- 2 tsp ground cumin
- 2 tsp ground coriander
- ¼ tsp sea salt
- ¼ tsp ground cayenne pepper
- ¼ tsp cinnamon
- 6 cups finely chopped Swiss chard (or Kale)
- roasted peanuts, for garnishing (optional)
Directions:
- Heat olive oil in a medium-large pot over medium-high heat. Add garlic, onion and ginger and stir frequently until the onions are softened (approx. 3 min.).
- Add 1 cup of water, vegetable broth, tomatoes, sweet potatoes, peanut butter, cumin, coriander, salt, cayenne, and cinnamon. Bring to a boil. Reduce heat to medium and cover the pot. Let simmer until potatoes are tender, stirring occasionally (approx. 12 min.)
- Add Swiss chard and continue simmering until chard has wilted (approx. 2 min.) Garnish soup with roasted peanuts (optional) and/or brown rice and serve!
Create this soup as a tasty Sunday brunch option or as a SIDE to serve with wraps made with Mashed Chickpea Salad {Vegan}. Get THAT recipe by clicking HERE.
I made this dish for my family in Texas when I visited, and the African Peanut Soup will actually be featured in my upcoming recipe book!
So many exciting things are happening… And guess what? You deserve the same! Set positive intention, be willing for the universe to conspire in your favor, and witness how things in your life blossom!
Until next time, lovelies! xoxo
