Description
This Spicy Peanut Soup is a comforting and flavorful African-inspired dish featuring a rich blend of peanut butter, sweet potatoes, chickpeas, and kale simmered in a spiced tomato broth. It’s perfect for a hearty, nutritious meal served with rice and garnished with fresh cilantro, peanuts, and a kick of chili.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 5 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 medium sweet potato, peeled and diced
- 2 teaspoons ground cumin
- 1/2 teaspoon red chili flakes
- 6 ounces tomato paste
- 6 cups vegetable broth
- 3/4 cup creamy natural peanut butter
- 15 ounce can chickpeas, drained and rinsed
- 5 cups kale, stems removed and chopped
- 1/2-1 teaspoon salt, to taste
For Serving
- Brown or white rice
- Chopped cilantro
- Chopped peanuts
- Additional red chili flakes or hot sauce
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent. Add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Add Sweet Potato: Stir in the diced sweet potato and cook for 2 more minutes, stirring constantly to combine flavors.
- Add Spices and Liquids: Add the ground cumin, red chili flakes, tomato paste, vegetable broth, peanut butter, and chickpeas. Stir thoroughly until the tomato paste and peanut butter have mostly dissolved into the broth.
- Simmer Soup: Cover the pot, bring to a boil, then reduce heat to a simmer. Cook for 10-15 minutes until the sweet potatoes soften.
- Thicken Soup: Use a large wooden spoon to mash some of the sweet potatoes against the side of the pot to thicken the soup texture.
- Add Kale and Final Simmer: Stir in the chopped kale, cover the pot again, and simmer for another 5-10 minutes until the kale is tender. Taste and adjust salt or spice levels as needed.
- Serve: Serve the soup immediately over brown or white rice, garnished with chopped cilantro, peanuts, and extra red chili flakes or hot sauce if desired.
Notes
- Use pre-chopped garlic and ginger in a jar or tube and pre-chopped kale in a bag to speed up preparation time.
- Vegan chicken can be substituted for chickpeas if preferred.
- Collard greens can replace kale if desired for a different green vegetable.
- For broth, Better Than Bouillon’s No Chicken Base is recommended, mixing 1 teaspoon per cup of water to create the broth.
- Leftovers can be kept refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320
- Sugar: 7g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
