- half a tub of peanut butter
- one sweet potato, diced
- 4 cups of veg broth
- one onion, diced
- 5 cloves of garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp coriander, chopped
- 2 tbsp lemon juice
- 2 big handfuls of spinach
- 1.5 scotch bonnets, minced
- tin of peeled tomatoes
Sautee onion, garlic, ginger and pepper until onion is transluscent. Add sweet potato and tomatoes and break them up a bit in the pan. Add broth and stir. Let simmer on low heat until sweet potatoes are cooked – about 20 mins. Take out a third to puree in your food processor and then return to pan. Remove from heat, stir in spinach, peanut butter, and lemon juice. Let sit for ten more minutes and serve.