This month I am participating in the Brown-Bag Challenge where the Food Network’s Healthy Eats blog is teaming up with fellow food bloggers to host a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. You can join here and share what you’re eating on Facebook and Twitter with the hashtag #brownbag.
Yesterday, I had a sudden craving for soup – the weather was distinctly fall-like and an idea for sweet potato peanut sauce I never got around to making last year popped in my head. I still had leftover steamed sweet potato and some broccoli, so combined the two with some almond milk, tamari, crushed red pepper and 1/4 cup 12% fat dark roast peanut flour. I love it – 1/4 cup has 12 grams of protein and a nice strong peanutty flavor. I have both the light roast and dark roast, which I bought when I was looking for a replacement for the Trader Joe’s peanut flour. To replace the Trader Joe’s peanut flour, I find equal parts of the light and dark roast (both 12%) achieves the same flavor. For this soup, though, I really wanted a strong peanut flour, and this worked so well, I am going to actually play around with developing a real recipe.
In addition to the soup, I had the last of my curried quinoa, some sliced celery and figs, and the last of the roasted okra. The soup, though, was definitely the star of the show.
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{ 2 comments… read them below or add one }
Now that was a genius idea on the soup! I love creating soups that way.
They always seem more yummy than ones that we plan for if you know what I mean. 😉
Shirley
wow. peanut sweet potato soup? that sounds amazing!