Thankful

I am always so thankful each Tuesday when I come home from work and the Herb and Plow van/truck is in front of my house. It is such fun to see what is in our box each week. We are never disappointed. Farm fresh, fully organic veggies! What could be better (Or better for you) than that!  I know that the weather has been challenging, too much or too little rain, too warm, all the concerns of a farmer were met head on this season. And, yet, each week we have boxes of the finest foods freshly harvested delivered to our door with a smile. So, thank you, Herb and Plow, (Chris and family) for all that you do. It is greatly appreciated.

This week, the apples, sweet potatoes, and greens were used to make what we call “Thai Soup.” (An adapted Recipe)

1 Yellow onion, chopped, 1 large sweet potato cubed,1 Tablespoon freshly grated ginger, 2 teaspoons ground coriander, 1/4 teaspoon cayenne, 1 14 oz can diced tomatoes (drained), 2 Tablespoons amino acid or soy sauce, 1/3 cup creamy peanut butter or almond butter,  4 cups vegetable broth, salt, freshly ground pepper, 1 1/2 cup unsweetened nondairy milk, 4 cups baby spinich, 1/4 cup chopped peanuts.

Heat broth in a large pot over medium heat. Add onion and sweet potato. Cover and cook until softened, about 5 minutes. Stir in ginger, coriander, cayenne (to taste). Add tomatoes and amino acid (Or soy sauce).

In a small bowl, combine peanut butter with 1 cup of broth, stirring until smooth. Stir into soup, add remaining broth. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for approximately 15 minutes.

Stir in nondairy milk and spinach. Cook until spinach is wilted. Garnish bowls with chopped peanuts.  Serve with a plate of apples sprinkled with cinnamon.

Serves 4-6.

Enjoy.

Susan

 

 

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