Description
A hearty and flavorful African-inspired Spicy Peanut Soup featuring a rich blend of peanut butter, tomato, sweet potatoes, and kale with warming spices. This comforting soup is perfect for a nutritious and satisfying meal, served with rice and garnished with fresh cilantro and peanuts.
Ingredients
Scale
Soup
- 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. Then add the garlic and ginger and cook for 1 more minute until fragrant.
- Cook Sweet Potato: Add the diced sweet potato and cook for 2 more minutes, stirring constantly to combine with the aromatics.
- Add Spices and Base: Stir in the ground cumin and red chili flakes, followed by the tomato paste, vegetable broth, creamy peanut butter, and chickpeas. Mix well until the tomato paste and peanut butter are mostly dissolved into the broth.
- Simmer Soup: Cover the pot and bring the mixture to a boil. Lower the heat to a simmer and cook for 10-15 minutes, until the sweet potatoes are tender.
- Thicken Soup: Use a large wooden spoon to mash some of the sweet potatoes against the side of the pot, which helps thicken the soup.
- Add Kale and Finish Cooking: Stir in the chopped kale and cover again. Simmer for another 5-10 minutes until the kale is tender. Adjust seasoning with salt and additional chili flakes as desired.
- Serve: Serve the soup immediately over a scoop of rice and garnish with chopped cilantro, chopped peanuts, and hot sauce or extra chili flakes, if desired. Enjoy!
Notes
- Use pre-chopped garlic, ginger, and kale to save prep time.
- Substitute vegan chicken for chickpeas if preferred.
- Collard greens can be used instead of kale.
- For broth, Better Than Bouillon’s No Chicken Base is recommended—use 1 teaspoon per cup of water to prepare.
- Leftovers keep for up to 4 days refrigerated or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup (about 230g)
- Calories: 310
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
