contributed by shareholder Alie Sarhanis
Soups and stews are a great way to use a wide variety of produce all at once in a cohesive dish. As the end of the week was approaching, I wanted to make something quick that would use up a large amount of last week’s share. Inspired by a dish that my partner’s mom makes, African Peanut Stew, I decided to try something of the like and it came out tasting delicious! The mix of sweet and savory is perfect on a crisp fall day.
Ingredients
Coconut oil
3 cloves garlic (minced)
3 leeks (sliced in thin rounds)
6 leaves of chard (dice stems thinly, roll leaves and chop creating long, thin strips)
1 Delicata squash (diced)
2-3 potatoes (diced)
½ cup of edamame (I had steamed, shelled & frozen mine from the CSA pick up a couple of weeks ago)
1 can of coconut milk
1 quart of bone broth
1 spoonful of peanut butter
Red curry paste
Yellow curry powder
salt, pepper and paprika, to taste
Preparation
1. Put a small spoonful of coconut oil in a large pot. Turn up the heat and let the coconut oil melt. Once you hear it sizzling add the leeks, chard stems (set aside the leaves for later) & garlic. Stir until the garlic begins to brown and the leeks & chard stems appear transparent.
2. Add potatoes & squash. Stir for about a minute.
3. Add spices to taste: a tablespoon of red curry, a couple teaspoons of yellow curry, a sprinkle of paprika and a pinch of salt and pepper. Stir for another minute until veggies are coated in spices.
4. Add coconut milk and let simmer for 2-3 minutes.
5. Add edamame and broth and let simmer for 5-10 minutes
6. Stir in peanut butter.
7. Stir in chard leaves.
Let simmer until the chard leaves are wilted. Potatoes and squash should be tender by this time.
Notes
I topped my soup with a dollop of sour cream, cilantro & hot sauce. Yum!