This hearty soup is loaded with flavour making it a great entrée on its own! The crunch from the peanut’s pair well with the creamy cilantro yogurt drizzle. This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.
2 tsp canola oil (10 mL)
2 small sweet potatoes or 1 large, peeled and chopped (about 1 lb/454 g)
1 onion, diced (1)
2 cloves garlic, minced (2)
1/3 cup chopped, roasted, unsalted peanuts (75 mL)
3 Tbsp tomato paste (45 mL)
2 Tbsp chickpea hummus (30 mL)
2 tsp minced fresh ginger (10 mL)
3 cups no salt added, vegetable or chicken broth (750 mL)
1/2 cup 0% plain Greek yogurt (125 mL)
2 Tbsp chopped fresh cilantro, mint, basil, dill, or parsley (30 mL)
1/2 tsp lime zest (2 mL)
Tip: Use butternut squash instead of sweet potato.
2 tsp canola oil (10 mL)
2 small sweet potatoes or 1 large, peeled and chopped (about 1 lb/454 g)
1 onion, diced (1)
2 cloves garlic, minced (2)
1/3 cup chopped, roasted, unsalted peanuts (75 mL)
3 Tbsp tomato paste (45 mL)
2 Tbsp chickpea hummus (30 mL)
2 tsp minced fresh ginger (10 mL)
3 cups no salt added, vegetable or chicken broth (750 mL)
1/2 cup 0% plain Greek yogurt (125 mL)
2 Tbsp chopped fresh cilantro, mint, basil, dill, or parsley (30 mL)
1/2 tsp lime zest (2 mL)
Tip: Use butternut squash instead of sweet potato.
When you get to know Canadian Canola, you just might fall in love.
