Description
A comforting, creamy, and spicy soup that blends sweet potatoes, rich peanut butter, and warming spices with hearty chickpeas and kale—perfect for cozy dinners or meal prep with a flavorful kick.
Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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5 cloves garlic, minced
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1 tablespoon fresh grated ginger
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1 medium sweet potato, peeled and diced
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2 teaspoons ground cumin
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½ teaspoon red chili flakes
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6 ounces tomato paste
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6 cups vegetable broth
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¾ cup creamy natural peanut butter
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1 (15-ounce) can chickpeas, drained and rinsed
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5 cups kale, stems removed and chopped
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½ to 1 teaspoon salt, to taste
For serving:
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Brown or white rice
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Chopped cilantro
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Chopped peanuts
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Additional red chili flakes or hot sauce
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes.
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Stir in garlic and grated ginger, cooking for 1 more minute until fragrant.
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Add diced sweet potato, cumin, and red chili flakes; cook for 2–3 minutes, stirring occasionally.
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Mix in tomato paste and cook for another 2 minutes, stirring to coat the vegetables.
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Pour in vegetable broth and bring the mixture to a boil. Reduce heat and simmer until sweet potatoes are tender, about 15 minutes.
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Stir in peanut butter until fully incorporated. Add chickpeas and kale; simmer for 5–7 minutes until kale is wilted.
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Season with salt to taste. Adjust chili flakes or hot sauce if desired for extra heat.
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Serve hot over rice and garnish with chopped cilantro and peanuts.
Notes
Use creamy natural peanut butter for smooth texture and best flavor.
For a thicker soup, blend a portion and return it to the pot.
Adjust spice level by increasing or reducing chili flakes or adding hot sauce.
Great for meal prep; refrigerates well for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup · Vegetarian · Vegan
- Method: Sautéing, Simmering
- Cuisine: African-inspired
Keywords: spicy peanut soup, sweet potato soup, vegan soup, peanut butter soup, chickpea kale soup, African-inspired soup