Peanut Pineapple Soup

Oh my. The flavors meld together so nicely. It's a superb vehicle for a respectable Swiss Chard intake. Easy. Under 30 minutes from start to finish (finish= food on table. The second and third helpings take longer than that to consume in entirety). Adaptable spice factor (read: you may not want to just automatically dump in the entire 1 Tblsp. of Tabasco sauce like I mindlessly did. Your child may declare it "too fice-y" and gulp down a few quick chugs of milk.) More like a stew than a soup, it is perfectly paired with a side of brown rice or even rice noodles if you so desire.

Peanut Pineapple Soup

1 onion, diced
2 cloves garlic, minced
2 Tblsp. extra virgin olive oil
1 c. diced potatoes
2 c. vegetable broth (I used homemade venison broth)
1 can (20 oz) crushed pineapple
3 c. Swiss Chard, sliced (I used a whole bunch- literally, an entire bunch)
1/2 c. peanut butter
1 Tblsp. Tabasco (recommend starting with less and add to preference)
1/2 c. fresh cilantro, minced

Saute onion and garlic in olive oil until tender. Add potatoes and broth; bring to a boil, then reduce heat and simmer 15 minutes. Add pineapple and sliced Swiss chard; simmer for 10 minutes. Stir in peanut butter, Tabasco and cilantro; heat for 5 minutes. Add salt to taste. Serves 6.