Savor the Taste: Spicy Peanut Soup Enriched with Sweet Potato and Kale

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 to 2 cups of kale, stems removed and chopped

Instructions:

1. 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.
2. Add the sweet potatoes. Let them brown a bit with the aromatics to make them extra flavorful.
3. Add the tomatoes, coconut milk, water, spices, and peanuts. Let it all simmer until the sweet potatoes are fork-tender.
4. Stir in the peanut butter and kale. Keep it simmering until everything is thick, creamy, and delicious. Top it off with more peanuts and a sprinkle of cilantro if you’re a fan.

Notes:

• If you’re using an 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.
• If you’re using a Slow Cooker, cook everything except the peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale afterwards. 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 those are its roots.

Freezer Meal Version:

• Freeze together: 3 cups chopped sweet potatoes, 2 minced jalapeños, half of an onion chopped, 4 cloves minced garlic, 1 teaspoon curry powder, 1 teaspoon turmeric, 1 teaspoon salt, 1 14-ounce can fire roasted tomatoes, 1 14-ounce can 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 peanut butter, 1/2 cup chopped peanuts, and 1-2 cups chopped kale. Add water to thin to desired consistency.