Have I told you how I won the cookbook lottery jackpot?
Just before we rang in 2017, I found out I won not one, not two, but TWELVE cookbooks! Do you know how many cookbooks twelve is? A LOT! So much that they are all still sitting in a pile on my bedroom floor as we have absolutely no room to put them anywhere else. I think an Ikea run may be in order soon.
So, I have started to try to always go to one of these new cookbooks when I need some dinner inspiration, instead of relying on the easy Mr. google. One of the cookbooks I have been loving lately is the new Oh She Glows Everyday. Every recipe I’ve made so far has been spot on, and this soup is no exception. And no, this is not a sponsored post. I seriously am just crushing hard on this cookbook.
We already have a very delicious and creamy Thai sweet potato soup that uses coconut milk to add that richness. This version has a different approach – almond butter. The almond butter gives this soup a deep flavour and velvety texture without the use of any cream or dairy. Kind of like the peanut butter in our sweet potato, white bean, peanut butter stew. I would imagine peanut butter would also make a great substitute for the almond butter if that’s what you have on hand. Or if you need it nut free, try sunflower butter – but I would try to find the all natural unsweetened variety.
The almond butter also adds a boost of extra protein and fat to this soup, making it more filling than the average bowl. I also loved the crunchy almond topping – but you could also leave it off and go with a super smooth bowl of soup if that’s more your thing. Me, I’m all about the textures!
My new favourite thing when my girls are napping is to curl up with a cup of coffee, a snack, and a cookbook, or two, or three…