Peanut soup? I know what you’re thinking. But think about it, everyone loves satay and why shouldn’t it be in soup form? Also, West African people actually use peanuts/peanut butter to help thicken up their soup, so I promise it is a legitimate concept. Using peanut butter is a great alternative to using cream and obviously it tastes so good. Trust me, it’s a done thing – I didn’t just make it up! This soup recipe is really nutritious – packed with chickpeas, vegetables and flavour. It is definitely a dish I could eat almost every night and I’m sure you’ll all agree.
- 2 T oil
- 1 red onion, chopped
- 1 medium sweet potato, cubed
- 1/2 jalapeno, seeds removed (optional)
- salt and pepper
- 2 T fresh ginger
- 4 cloves garlic
- 4 c vegetable broth
- 2 c water
- 3/4 c creamy peanut butter
- 3 T tomato paste
- 1.5 c kale, stems removed and chopped
- 1 can chickpeas
- Sriracha, peanuts and coriander for garnish
- Warm the olive oil and add the onion, sweet potato, jalapeno and a dash of salt. Cook, stirring occasionally, for about 10 minutes. Add the ginger, garlic and another dash of salt. Cook until fragrant – about two minutes.
- Add the vegetable broth and water. Bring the mixture to a boil and then simmer. Cook for about 15 minutes, stirring occasionally to ensure that nothing sticks to the bottom of the pot.
- In a clean bowl, mix together the peanut butter and tomato paste. Add a cup or two of liquid from the hot pot to make a smooth sauce, then add mixture back into the pot.
- Stir the kale and the chickpeas into the soup and continue cooking for another 20 minutes or so, until the soup is thick and the greens are cooked. Season the soup – this is usually when I add a bit of sriracha, but it can be added at the end if not everyone wants the heat.
- Serve with extra sriracha, coriander and peanuts on the side.