A silky, comforting soup with West African roots and a Nourish Kitchen twist. Creamy peanut butter and sweet potatoes create a luscious, nutrient-dense base, while paprika, chilies, and leeks bring warmth and depth. It’s deeply satisfying, beautifully spiced, and loaded with hormone-friendly fats and fiber.

Ingredients

Serves 4

• 1 tablespoon ghee or unsalted butter (sub: olive oil for dairy-free)
  
  
• 2 large leeks, white and light green parts only, sliced thin
  
  
• 2 medium sweet potatoes, peeled and diced (~3½–4 cups)
  
  
• 1–2 small red chilies, minced (adjust to taste)
  
  
• 1½ teaspoons sweet paprika
  
  
• ¾ teaspoon sea salt, or to taste
  
  
• 4 cups low-sodium chicken broth (or vegetable broth)
  
  
• ½ cup natural peanut butter (smooth, unsweetened)
  
  
• Freshly ground black pepper, to taste
  
  
• Optional: squeeze of lime juice for brightness
  
  

Topping Ideas (optional but wonderful):

• Chopped roasted peanuts
  
  
• Drizzle of coconut cream
  
  
• Chopped cilantro or scallions
  
  
• Crushed chili flakes for more heat
  
  

Directions

1. In a large pot, heat ghee over medium. Add sliced leeks and cook gently for 6–8 minutes, stirring often, until soft and translucent (but not browned).
   
   
2. Stir in chilies, paprika, and salt. Cook 1 minute more to bloom the spices.
   
   
3. Add sweet potatoes and broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, or until sweet potatoes are fork-tender.
   
   
4. Remove from heat and stir in peanut butter until fully dissolved.
   
   
5. Using an immersion blender (or carefully transfer to a high-speed blender), blend the soup until smooth and creamy.
   
   
6. Return to heat if needed. Taste and adjust seasoning—add black pepper and lime juice if desired.
   
   
7. Ladle into bowls and garnish with toppings of choice.
   
   

Nourish Notes

• Sweet potatoes are rich in beta-carotene and soluble fiber—excellent for supporting progesterone production and blood sugar balance.
  
  
• Peanut butter offers protein and healthy fats that promote satiety and help modulate insulin response.
  
  
• Leeks and paprika support the liver’s detox pathways and add anti-inflammatory benefits.
  
  
• This soup is luteal-phase gold—warming, grounding, comforting, and balancing.