Here’s a delicious, comforting, and super nutritious recipe for Spicy Peanut Soup with Sweet Potatoes and Kale. It’s vegan, gluten-free, and refined sugar-free.
Ingredients:
- 2 tablespoons of olive oil
- Half an onion, diced
- 1 jalapeño, minced
- 2 cloves of garlic, minced
- 3 large sweet potatoes, peeled and cubed
- One 14-ounce can of fire-roasted tomatoes
- One 14-ounce can of light coconut milk
- 2 cups of water
- 1 teaspoon of salt
- 1 teaspoon of curry and/or turmeric
- 1/2 cup of chopped peanuts
- 1/4 cup of peanut butter
- 1-2 cups of kale, stems removed and chopped
Instructions:
- Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic, and jalapeño, and sauté until they’re soft and fragrant.
- Add the sweet potatoes. Let them brown a bit with the aromatics to make them extra flavorful.
- Add the tomatoes, coconut milk, water, spices, and peanuts. Let it all simmer until the sweet potatoes are fork-tender.
- Stir in the peanut butter and kale. Continue to simmer until the soup is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you like.
Notes:
- Instant Pot: Cook everything except the peanut butter and kale on high pressure for about 3 minutes with a quick release. Stir in the peanut butter and kale after cooking.
- Slow Cooker: Cook everything except the peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale. Be careful not to overcook the sweet potatoes, or they’ll fall apart. Just cook until they pierce easily with a fork.
This recipe is inspired by a West African recipe called maafe, or groundnut soup. I’ve added and changed some ingredients based on what I love and what I had on hand, making it more of a cultural mash-up. That’s why I’m not calling it a proper West African peanut soup, even though that’s where it has its roots.
Freezer Meal Version:
Freeze together 3 cups of chopped sweet potatoes, 2 minced jalapeños, half of a chopped onion, 4 minced cloves of garlic, 1 teaspoon each of curry powder, turmeric, and salt, one 14-ounce can of fire-roasted tomatoes, and one 14-ounce can of coconut milk.
- Instant Pot Instructions: High pressure for 8 mins + 10 mins natural release
- Slow Cooker Instructions: High setting for 6 hours
Final Step: Stir in 1/4 cup of peanut butter, 1/2 cup of chopped peanuts, and 1-2 cups of chopped kale. Add water to thin to desired consistency.
Enjoy your meal!
