Soup is good for the soul.  It’s that simple.  This soup is good for the soul and loaded with disease-fighting, health-promoting, powerful, vibrant veggies and spices.  Aside from the delicious sweet potatoes and creamy peanut butter, this soup is made with fresh ginger root (great for boosting immunity, decreasing inflammation and improving digestion) and dark, leafy greens (shown to prevent breast cancer and fight the blues).  It’s a clear winner all around.



Vegan, dairy free, gluten free

Recipe by Jentry Lee Hull adapted from Cookie + Kate’s West African Peanut Soup

Yields 6-8 servings


  • 1 medium red onion, diced
  • 3 cloves garlic, crushed and minced
  • 1 thumb-sized piece peeled, minced ginger (The Ginger People)
  • 3 organic sweet potatoes, peeled and diced
  • 6 cups organic vegetable stock
  • 1-15 oz. can diced tomatoes (no salt added)
  • 3 cups (2-15oz. cans) organic chickpeas, rinsed and drained
  • 2 Tbsp. tomato paste
  • 1 cup organic sweet potato puree (Farmer’s Market Foods)
  • ½-1 cup organic, unsalted peanut butter* (sub almond butter)
  • ¾ cup roasted, unsalted organic peanuts, crushed* (reserve ¼ cup for garnish)
  • ½ tsp. Pink Himalayan salt
  • ½ tsp. cayenne
  • 1-2 Tbsp. balsamic vinegar
  • 1 bunch Organic curly green/purple kale or red/rainbow chard, removed from stem and torn into small pieces


  • In a large pan, over medium-high heat, water sauté diced onion until tender. Add broth 1 Tbsp. at a time as onions absorb liquid.
  • Add minced garlic and ginger to the onions and cook 1-2 minutes, until aromatic. Be careful not to burn.
  • Add diced/peeled sweet potato to the mix, stir and cook another minute
  • Incorporate vegetable stock, reduce heat, cover and simmer for about 10-12 minutes, or until potatoes are tender.
  • Add diced tomatoes, chickpeas, tomato paste, and sweet potato puree. Simmer for another 5 minutes.
  • Add peanut butter (start with ½ cup and go from there) and ½ cup crushed peanuts, and stir until peanut butter dissolves and thickens the soup.
  • Season with salt, cayenne and balsamic vinegar.
  • Incorporate kale/chard, stir and remove from heat.
  • Divide into serving bowls, garnish with remaining crushed peanuts and enjoy!


  • For those of you with a peanut allergy, try subbing with almond butter/almonds in place of peanut butter/peanuts. Almonds have a slightly bitter, less sweet flavor, so you could mix those with raw cashews or add a tad more sweet potato puree.
  • If you’re not going to eat the entire batch in one sitting, only add your kale/chard to the portion of soup you’re eating right away.  Then, add greens to your leftovers when ready to serve.


Thrive on,

Coach Jentry

Gumsaba Fitness Class schedule Friday 11/11/16

5:30AM Sunrise Danville Womens class – Coach Karen – Chipper Friday

5:30AM Sunrise Danville Mens class – Coach Joel – Chipper Friday

5:45AM Sunrise Walnut Creek Heather Farms Co-ED class – Coach Michelle – Chipper Friday

6AM Sunup Morga Womens only Class – Coach Briana – Doublet Circuit

8:15AM Sunshine Moraga Womens only Class Briana – Doublet Circuit

9AM Sunshine Walnut Creek Womens only class – Coach Joel – Chipper Friday

11:00AM Cytosport Intermediate Circuit Training – Coach Joel (private class)

12:00PM Cytosport Advanced Circuit Training – Coach Joel (private class)