This is the result of my third doctoring of the recipe I got from the Gluten Free Goddess, African Bean Sweet Potato Soup. The first doctoring got rid of the bell peppers (blech) and all but the black beans, but now it’s a whole different animal with four-grain rice, more spices, and a cinnamon stick! It’s very thick and hearty, so I’m calling it stew now. I’ll add a picture next time I make it.

Ingredients

Spices Veggies & Liquids Stir Ins
1 T olive oil

1+ T Panang curry paste

1/2 t or 1 stick cinnamon

pinch cloves

pinch nutmeg

1/2 t crushed red pepper
2 t minced garlic

1 medium onion, diced

2 medium or 3 small sweet potatoes, diced

1 medium zucchini, diced

1 quart light broth

1/2 c peanut butter melted in 1/2 c hot water
4 Grain Rice, cooked

2 T cilantro, chopped

juice from one lime

1 T brown sugar

salt and pepper to taste

cilantro for garnish

Heat Up Some Flavor

(and make your kitchen smell really good)

  1. Heat olive oil in a big stew pot and add all ingredients from the Spices column. Stir to infuse the oil (and the air around you) with spicy goodness.
  2. Add garlic and diced veggies. Cook on medium 5 to 7 minutes, stirring several times, until softened. At this point, the combined aromas of spices and sweet potatoes will make your mouth water.
  3. Stir in broth and peanut butter melt, heat to a high simmer, cover, and lower heat. Simmer 20 to 25 minutes.
  4. Stir in rice and cilantro and simmer another 5 minutes.
  5. Add lime juice, brown sugar, salt and pepper, warm through and serve garnished with cilantro.

This stuff smells and tastes so good! For some reason, the zucchini, having no real flavor of its own, tastes almost like baked apples in this recipe. The rice adds texture that makes it more of a stew than a soup. But the true heart of it is the combination of peanut butter, Thai spices, and sweet potatoes. Thank you, Gluten Free Goddess!

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