Photographer: Kristin Celeste Shroeger
Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Providence Farm, Second Chance Farm and locally produced products from Eden Foods, Food for Thought and Naturally Nutty.
Learn more about cooking and eating locally at Kristin's blog, The Intentional Minimalist.
Find more of Kristin's soup recipes in the featured article 7 Soups From The Intentional Minimalist.
Farm fresh local garlic
Farm fresh local onion
Local olive oil
Farm fresh local sweet potato
Local peanut butter
Local wild leek marinara
Local chipotle hot sauce
Farm fresh local cilantro
Farm fresh local chives
Mince four cloves garlic, one cup onion and one cup celery. Peel and chop two cups sweet potatoes.
Add two tablespoons oil to a large metal soup pot and heat over medium heat. Add garlic, onion, celery and one quarter teaspoon salt. Cook over medium heat for ten minutes.
Add sweet potatoes, one quarter teaspoon salt and one cup water to pot, cover and cook over medium heat for ten minutes.
Add one quarter cup peanut butter, one jar wild leek marinara sauce, three cups water, one can rinsed butter beans, one half teaspoon chipotle hot sauce, one half teaspoon smoked paprika and one quarter teaspoon sea salt. Cover pot and bring to a boil. Once at a boil, reduce heat and cook covered on medium low heat for twenty minutes.
Remove one cup of cilantro leaves from stems and chop cilantro. Mince two tablespoons chives. Crush one half cup raw peanuts and discard skins. Dry roast raw peanuts in a small metal saute pan over medium heat and reserve.
Remove soup from heat, stir in cilantro, taste and adjust seasonings as desired. Ladle soup into bowls and serve with one teaspoon chopped chives and one tablespoon roasted peanuts