Autumn-Gold-Peanut-SoupServes: Makes 4 servings (1 1/4 cups or 300 mL)

 Creamy peanut butter and golden yams lend rich color and a velvety texture to this elegant soup. Enjoy it as a prelude to any holiday or special-occasion dinner.

Ingredients:

1 tsp (5 mL) oil
1 cup (250 mL) chopped onion
1 tsp (5 mL) ground cumin
1 lb (450 g) yams, peeled and cut into chunks
1 can chicken broth (14½ oz)
1 can apple juice (6 oz)
⅛ tsp (0.5 mL)  cinnamon
  salt and pepper, to taste
½ cup (125 mL) creamy peanut butter

Garnish: sour cream, chopped peanuts, chives and thin apple slices

Directions:

Heat oil in large saucepan over medium heat. Add onion and cumin. Cook, stirring occasionally until onion is transparent. Add yams, apple, chicken broth, apple juice, cinnamon, and salt and pepper to taste.

Cover and bring liquid to a boil. Reduce heat and simmer until yams and apples are tender, about 20 minutes. Add peanut butter and stir until melted.

Puree soup in a food processor or blender until smooth.

Return to pan and heat through.

To serve, ladle soup in bowls and garnish with sour cream, chopped peanuts, chives and thinly sliced apples.

Nutritional Information:

PER SERVING (MINUS GARISH):
Calories: 418
Proteins: 15 g
Total Fat: 19 g fat (39% cal from fat)
Carbohydrates: 52 g
Cholesterol: 1 mg
Fiber:
8 g
Sodium:
812 mg
To view a PDF version of this recipe, click here.

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Did You Know?

  • peanut-protein
    The peanut contains more protein than any other nut.
  • did-you-know-2

    Peanuts are 100 per cent cholesterol-free and contain oleic acid, a heart-healthy source of unsaturated fat.

  • peanut
    The peanut is also called the earthnut, groundnut and goober pea.
  • peanut-butter-jar
    Peanut butter was invented around 1890 as a health food for the undernourished.

Peanut Butter for the Hungry

Peanut Bureau of Canada