This is an adaptation from the book "Better Than Peanut Butter & Jelly" by Wendy Muldawer 7 Marty Mattare. It's a great book offering quick vegetarian meals that are kid tested and approved. My family doesn't utilize it nearly enough, but each time we open it there is always a delicious option we can't wait to try. The original recipe is called "Peanutty Soup".
1/2 medium onion, chopped
1 garlic clove, crushed
1 Tbsp olive oil
1 can (14.5 oz) diced tomatoes with juice
1 cup vegetable or chicken broth (canned, or from bouillon cube)
1 3/4 cup water
1 large sweet potato, peeled and cubed
1/2 cup sunbutter, creamy or crunchy (If using crunchy, add after pureeing in blender)
dash cayenne pepper (can omit)
1/4 cup cucumber, thinly sliced
1/4 cup toasted sunflower seeds
1 Tbsp. fresh parsley, chopped
In a large soup pot, saute onion and garlic in oil over medium heat until soft, about 5 minutes. Add tomatoes, broth, water and sweet potato. Simmer over medium to high heat for 25 minutes. Stir in sunbutter, pepper and salt. Puree in food processor or blender until smooth and return to pot to warm. Serve sprinkled with thinly sliced cucumbers, toasted sunflower seeds and fresh parsley.