Description
A bold, creamy, and nourishing soup made with sweet potatoes, peanut butter, and warming spices. Inspired by West African flavors, this plant-based dish is perfect for cozy evenings and meal prep. It’s rich in protein, naturally gluten-free, and full of comforting 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
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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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½–1 teaspoon salt, to taste
For serving (optional):
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Cooked 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 cook until softened, about 5 minutes.
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Stir in garlic and ginger, cooking for 1 minute until fragrant.
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Add sweet potato, cumin, and red chili flakes. Cook for another 3–4 minutes.
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Stir in tomato paste and mix well.
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Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until sweet potatoes are tender.
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Stir in peanut butter until fully melted and incorporated.
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Add chickpeas and kale, and cook for another 5 minutes until the kale is wilted.
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Season with salt to taste.
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Serve hot, optionally over rice, and garnish with cilantro, peanuts, and chili flakes or hot sauce.
Notes
This soup stores well and tastes even better the next day.
Add more chili flakes or hot sauce for extra spice.
You can blend part of the soup for a creamier texture if desired.
Substitute spinach for kale if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: African-Inspired