Spicy Peanut Soup
A creamy, spicy, and nourishing peanut soup packed with chickpeas, sweet potato, and kale. Rich in plant-based protein, fiber, and heart-healthy fats, it’s a quick, satisfying, and wholesome meal perfect for weeknight dinners or meal prep. Ready in just 30 minutes, this soup is both comforting and full of vibrant flavor.
Equipment
- 1 large pot (at least 6 quarts)
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon or spatula
- 1 measuring cup
- Measuring Spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 5 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 medium sweet potato peeled and diced
- 2 teaspoons ground cumin
- ½ teaspoon red chili flakes
- 6 ounces tomato paste
- 6 cups vegetable broth
- ¾ cup creamy natural peanut butter
- 1 15-ounce can chickpeas, drained and rinsed
- 5 cups kale stems removed and chopped
- ½ –1 teaspoon salt to taste
For serving:
- Cooked brown or white rice
- Fresh cilantro chopped
- Chopped peanuts
- Additional red chili flakes or hot sauce
Instructions
- Prepare Ingredients for Cooking: Before starting, gather all your ingredients and equipment. Dice the onion finely so it cooks evenly, mince the garlic cloves, and grate fresh ginger. Peel and cut the sweet potato into small, uniform cubes to ensure they soften quickly and blend well into the soup. Remove tough stems from the kale and chop the leaves into bite-sized pieces. Measure out your spices and liquids for a smooth cooking process.
- Sauté Aromatics for Flavor Base: Place a large pot (at least 6 quarts) over medium heat and add 2 tablespoons of olive oil. Once the oil shimmers, add the diced onion. Sauté for about 3–4 minutes, stirring occasionally, until the onion turns translucent and slightly golden. This process releases the sweet aroma of the onion and builds a flavor foundation. Add minced garlic and grated ginger, stirring continuously for 1 minute to prevent burning while allowing their natural fragrance to infuse the oil.
- Cook Sweet Potatoes for Softness: Add the diced sweet potatoes to the pot. Stir thoroughly so they are coated with the aromatic oil mixture. Cook for 2–3 minutes while stirring gently to slightly soften their edges and enhance their natural sweetness. This step helps the sweet potatoes absorb flavor and ensures they cook evenly later in the simmering process.
- Add Spices for Depth: Sprinkle in 2 teaspoons of ground cumin and ½ teaspoon of red chili flakes. Stir constantly for about 30 seconds to toast the spices. Toasting intensifies the flavor and releases essential oils, giving the soup its rich aroma and warm taste profile. Be careful not to burn the spices — the goal is a fragrant base that will enhance the soup.
- Incorporate Tomato Paste for Richness: Add the 6 ounces of tomato paste to the pot and stir well, coating the sweet potatoes and aromatics evenly. Allow the tomato paste to cook for 1–2 minutes. This develops a deep, slightly caramelized flavor and removes the raw tomato taste, giving the soup a richer body.
- Blend Liquids and Peanut Butter: Pour in 6 cups of vegetable broth gradually, stirring as you pour. This helps dissolve the tomato paste evenly and creates a smooth base for the soup. Add ¾ cup of creamy natural peanut butter and stir until fully incorporated. Peanut butter adds creamy texture, depth of flavor, and healthy fats to the soup, making it hearty and satisfying.
- Add Chickpeas and Simmer: Stir in the drained and rinsed chickpeas, ensuring they are evenly distributed. Increase heat slightly until the soup reaches a gentle boil. Cover the pot with a lid, reduce heat to low, and let it simmer for 10–15 minutes. During this time, the sweet potatoes will soften completely and the flavors will blend beautifully.
- Mash for Thickness: Once the sweet potatoes are tender, use a large wooden spoon to mash some of the sweet potatoes directly in the pot. This creates natural thickness and body for the soup without needing extra starch or cream. Stir well to integrate the mashed sweet potatoes while keeping some whole for texture.
- Add Kale for Freshness: Stir in the chopped kale, ensuring it is submerged in the broth. Cover the pot again and simmer for another 5–10 minutes, or until the kale is tender but still vibrant in color. This final cooking step keeps the greens flavorful while preserving their nutrients and texture.
- Season and Adjust Flavors: Taste the soup and adjust seasoning with ½–1 teaspoon of salt or additional chili flakes if desired. The soup should balance creamy richness with a touch of spice and a hint of earthiness from the cumin and sweet potato.
- Serve with Perfect Accompaniments: Ladle the soup into bowls and serve over a scoop of brown or white rice for added heartiness. Top with freshly chopped cilantro, crushed peanuts, and extra chili flakes or hot sauce if you like more spice. This combination adds texture, freshness, and extra flavor, making the dish visually appealing and satisfying.
- Store and Enjoy Later: Let any leftovers cool to room temperature before transferring to airtight containers. Store in the refrigerator for up to 4 days, or freeze for up to 3 months. When reheating, add a splash of broth or water to adjust the consistency if needed. This makes the soup a perfect make-ahead meal for busy days.
Notes
- For extra convenience, use pre-minced garlic, grated ginger, or pre-chopped kale to cut down prep time.
- Adjust the spice level by adding more or less red chili flakes, or swap for fresh chili for an extra kick.
- Chickpeas can be substituted with other plant-based proteins like cooked lentils or vegan chicken for variation.
- Collard greens or spinach can replace kale for a different texture and flavor profile.
- For richer flavor, use homemade vegetable broth or high-quality store-bought broth such as Better Than Bouillon.
