Description
A creamy, warming West African–inspired peanut soup made with sweet potatoes, kale, chickpeas, and spices—rich, velvety, and topped with rice, cilantro, peanuts, and a dash of heat.
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 (adjust to taste)
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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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15-ounce can chickpeas, drained and rinsed
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5 cups kale, stems removed and chopped
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½–1 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. Sauté onion until translucent (~3–4 min), then add garlic and ginger and cook until fragrant (~1 min).
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Add diced sweet potato and cook stirring for ~2 min.
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Stir in cumin, chili flakes, tomato paste, vegetable broth, peanut butter, and chickpeas. Mix thoroughly until tomato paste and peanut butter dissolve. Bring to a boil, then reduce heat and simmer 10–15 minutes until potatoes soften.
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Mash some sweet potato pieces against the pot wall to thicken consistency.
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Stir in chopped kale, cover, and simmer another 5–10 minutes until tender. Season with salt or more chili flakes as needed.
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Serve hot over rice, garnished with cilantro, chopped peanuts, and extra spice as desired
Notes
Mash part of the potatoes to achieve a creamy texture without blending the entire soup.
Substitute spinach or collards for kale if preferred.
Can be made in an Instant Pot or slow cooker (see Savory Sojourn / Pinch of Yum style adaptations
Store in the refrigerator up to 4 days or freeze up to 3 months; stir in fresh greens after reheating for best texture
- Prep Time: 10 minutes
- Cook Time: 20 minutes simmering (plus sautéing) → total ~30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: West African–inspired, Vegan