Description
A hearty and flavorful Spicy Peanut and Wild Rice Soup combining creamy peanut butter, sweet potatoes, and wild rice in a rich vegetable broth with a kick of hot sauce, perfect for a comforting and nourishing meal.
Ingredients
Scale
Main Ingredients
- 1 large sweet potato
- 1 cup wild rice
- ½ yellow onion
- 2 tablespoons grated ginger
- 5 cloves garlic
- 6 cups vegetable stock
- ⅓ cup natural creamy peanut butter
- 6 ounces tomato paste
- 1 tablespoon hot sauce (such as Sriracha)
- Salt and pepper, to taste
- Cilantro and peanuts for garnish
Instructions
- Prepare the vegetables and aromatics: Peel and chop the large sweet potato into chunks and finely chop the yellow onion. Mince the garlic cloves and grate the ginger to release their flavors.
- Combine ingredients in crock pot: In a large crock pot, add the chopped sweet potato, finely chopped onion, minced garlic, grated ginger, wild rice, and vegetable stock. Stir gently to combine.
- Cook the soup: Set the crock pot to high heat and cook the mixture for 3 to 3.5 hours, or until the wild rice and sweet potatoes are fully cooked and tender.
- Blend a portion of the soup: Remove about one-third of the soup mixture and transfer it to a blender. Because sweet potatoes tend to float more than rice, it’s possible to capture more sweet potato chunks. Add the natural peanut butter, tomato paste, and hot sauce to the blender.
- Puree and reincorporate: Blend the ingredients until smooth and creamy. Pour the blended mixture back into the crock pot and stir well to incorporate all flavors.
- Heat through and season: Allow the soup to warm through after adding the blended mixture. Taste and season with salt and pepper as needed.
- Serve and garnish: When serving, top each bowl with freshly chopped cilantro and roasted peanuts for added texture and flavor.
Notes
- The soup can be made milder or spicier by adjusting the amount of hot sauce.
- To make this soup gluten-free, ensure the vegetable stock used is gluten-free certified.
- Peanut butter adds richness and creaminess, but it can be substituted with almond butter for a different twist.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days.
- This soup is suitable for vegetarians and vegans as long as vegetable stock is used.
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
