Whole Lotta Lunch 6: Soul-Soothing African Peanut Stew

This was another soup week!  I wanted to make something quick and easy for lunch, and I also needed to use up the persimmons in my CSA box, so I made soup and persimmon bread.


  • Morning Snack: Yogurt and granola (*add the granola in the morning so it won’t get soggy!)
  • Lunch: Soul-Soothing African Peanut Stew and whole grain crackers
  • Afternoon Snack: Apple and slice of persimmon bread




I made the Persimmon Bread first (in my oven, it took 40 minutes to bake and then 15 minutes to cool down).  I used a food processor to blend up the persimmons.  The dough was stickier than I had imagined it would be. I added walnuts and raisins, but honestly, it was a pretty dry end result… I probably won’t be making it again. (If you have any good persimmon recipes, please send them along!)

The soup was really straightforward.  I bought a pre-chopped sweet potato to save time, and I didn’t use the jalapeño. I used kale instead of spinach and threw in more than suggested.  It made enough for 4 lunch servings, plus 2 extra servings (which my husband enjoyed!).


Grocery List:

  • Apples
  • 4 small persimmons
  • Kale (or spinach)
  • Sweet onion
  • Red pepper
  • Sweet potato
  • Garlic
  • Jalapeno (optional)
  • 28oz canned diced tomatoes
  • Vegetable broth
  • Can of chick peas
  • Lemon juice
  • Unsweetened applesauce
  • Agave nectar (*or maple syrup)
  • Peanut butter
  • Yogurt
  • Raisins (*optional)
  • Walnuts (*optional)
  • Peanuts
  • Granola
  • Whole grain crackers
  • Whole wheat flour

*I’m assuming you have olive oil, salt and pepper, cayenne and chili pepper, baking soda and baking powder, ginger and nutmeg. 



❤ Kailea

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