African Peanut Soup with Kale
This vegetarian pantry friendly soup will make your tastebuds sing and might even bring a bead of sweat to your brow! It's loaded with spicy peanut flavor and has kale for miles. It's the perfect delicious and beautiful weeknight meal.
Servings 8
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet potato diced
- 3 stalks of celery diced
- 2 medium carrots diced
- 1 large yellow onion diced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons grated fresh ginger
- 2 tablespoons tomato paste
- 2 medium jalapenos seeded, deveined and diced
- 1 teaspoon ground cumin
- ½ teaspoon hot smoked paprika
- 5 cups chicken or vegetable stock
- 1 14.5 oz. can diced fire roasted tomatoes
- 3 cups roughly chopped kale or 1 (12 oz.) bags of frozen spinach
- ½ cup smooth peanut butter
Garnishes
- Chopped peanuts
- Roughly chopped cilantro
Instructions
- In a large, heavy bottomed pot, heat the olive oil over medium heat until it shimmers.
- Add the sweet potato, celery, carrots, and onions to the pot. Season with salt and pepper. Cook stirring frequently for 5-7 minutes, or until the sweet potato is softened.
- Add the ginger, tomato paste, jalapenos, cumin, and smoked paprika to the pot, and stir well for 1 minute.
- Stir in the chicken broth, tomatoes, and peanut butter. Bring to a simmer, cover, and reduce heat to medium-low. Cook for 15 minutes, or until the sweet potatoes are tender.
- Add the greens to the pan, and stir well.
- Simmer for 5 minutes, or until completely wilted.
- Divide the soup between bowls, and garnish.
- To store: Refrigerate for 3 days in an airtight container in the refrigerator. Or, freeze in an airtight container for up to 3 months.