Creamy, warm, savory comfort food. Nourishing sweet potatoes, creamy leeks, warm turmeric and ginger plus crunchy peanut butter make this an awesome cold weather soup! Hibernating from the rain and watching the wind gusting across the street, I concocted this one:)
2 leeks, sliced
3 cloves smashed garlic
About 3/4 cup rinsed split peas
1/2 large cabbage, ribboned
3 stalks chopped Celery
3 medium sweet potatoes, cubed
1 tbs blackstrap molasses
1 tbs dijon mustard
1 tbs liquid aminos
1 tsp black pepper
1/2 tsp crushed red pepper flakes
2tbs fresh thyme
8 cups water
2 Zucchini sliced
2 tbs Pb
Black pepper and avocado to garnish
Sauté your leeks, garlic, and celery with a dash of sesame oil until just softened.
Then add in your turmeric, ginger, molasses, dijon, aminos, crushed red pepper, ground black pepper, thyme and sauté a couple more minutes.
Turn off heat and add your sweet potatoes, split peas, cabbage, and water.
Then simmer for about 15minutes, until split peas and potatoes are softened. If you have and instantpot, use the bean setting for 15minutes! Then add in zuccini and PB for the final 5 minutes of simmering, or for intstantpot just throw these in and replace lid on warm setting for about 10minutes.