Cold weather = soup!  It’s as simple as that.  A good soup – and I mean a really good soup packed with disease-fighting, health-promoting, powerful, vibrant veggies and spices – will heal and warm you from the inside out.  We all have that one soup that we turn to when we’re a little under the weather and want to feel better, or just need to warm up on a chilly day.  I still have great memories of my Grandma’s chicken noodle soup.  There’s nothing like Gma’s soup made with love to warm ya’ up!  And, although I’ve started a new tradition of plant-powered soups, I still channel my sweet Grandma when I cook.

When I make soup, I want to make sure it tastes good, it’s equally good for me and it’s not too complicated.  So, when I whipped up a big old pot of this West African Sweet Potato Peanut Stew I knew I hit a gold mine!  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.  Need I say more?



Recipe by Jentry Lee Hull

Yields 4-6 servings

Adapted from Cookie + Kate’s West African Peanut Soup


  • 1 organic medium red onion, diced
  • 3 cloves organic garlic, crushed and minced
  • 1 thumb-sized piece peeled, minced ginger root
  • 3 organic sweet potatoes, peeled and diced
  • 6 cups organic vegetable stock
  • 1 ½ cup (1, 15 oz. can) organic diced tomatoes
  • 3 cups (2 cans) organic chickpeas, rinsed and drained
  • 2 Tbsp. organic tomato paste
  • 1 cup Organic sweet potato puree
  • ½ to 1 cup organic, unsalted peanut butter*
  • ¾ cup roasted, unsalted organic peanuts, crushed* (reserve ¼ 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 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 the garlic or ginger.
  • 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 and ½ cup crushed peanuts, and stir until peanut butter dissolves and thickens the soup.
  • Season with salt, cayenne and balsamic vinegar.
  • Incorporate kale or chard, stir and remove from heat.*
  • Divide into serving bowls, garnish with remaining crushed peanuts and enjoy!


  • I haven’t tried it, but I’m pretty sure you could enjoy this same recipe 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 touch 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.

Cheers to your health!

Coach Jentry


Gumsaba Outdoor Fitness Class schedule Thursday 11/12/15

5:30AM Sunrise Danville Womens only class – Coach Briana – Run on Circuit

5:30AM Sunrise Danville Mens only class – Coach Joel –  Run on Circuit

6AM Sunup Lafayette Co-Ed class – Coach Jentry – Met Con Thursday

9AM Sunshine Walnut Creek Womens class – Coach Briana – Run on Circuit

9:15 AM Rose Court Private Class – Coach Michelle – Run On Circuit

11:00AM Cytosport Power Training – Coach Briana (private class)

12:00PM Cytosport Power Yoga – Coach Jentry (private class) 

3:30PM Miramonte Football Stretching Session – Coach Michelle & Coach Jentry