Spicy Peanut Soup with Sweet Potato + Kale
Prep
15m
Cook
20m
Total
35m
This spicy peanut soup is hearty and satisfying, with a creamy base of sweet potato and coconut milk, and a kick of heat from jalapeños. The addition of kale adds a nutritious element to this flavorful and comforting soup. Perfect for a cozy night in.
Ingredients
5 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 484kcal 24%
-
Fat 27g 41%
-
Saturated Fat 8g 40%
-
Carbohydrates 49g 16%
-
Fiber 8g 32%
-
Sugar 15g 30%
-
Protein 14g 28%
-
Cholesterol 0mg 0%
-
Sodium 1,039mg 43%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
Instant Pot: Cook everything except peanut butter and kale on high pressure for about 3 minutes with a quick release. (Sometimes I reduce the liquid when I make it in the Instant Pot by a cup or so, and then just add more as needed when it’s all done. But that is optional – it should work fine either way.) Stir in the peanut butter and kale after cooking. Voila!
Slow Cooker:Cook everything except peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale. Donezo! Don’t cook the sweet potatoes too long or they’ll fall apart on ya! Just cook until they pierce easily with a fork. If you’re doing Sugar Free January with us, this is an excellent recipe that has natural sweetness and nutritious fats to keep you full. I like to dip into this with some seedy crackers – you can find our product recommendations on this post.
One last note. This recipe is inspired by an amazing West African recipe called maafe, or groundnut soup. I did what I always do and changed/added some ingredients based on what I love and what I had on hand (kale,jalapeño, coconut milk,cilantro, etc.) making it more of a cultural mash-up. That’s why I’m not calling it a proper West African peanut soup even though those are its roots. If you want a legit West African version of that soup, here are two sources – ablog post, and a video.
Freezer Meal Version
Slow Cooker:Cook everything except peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale. Donezo! Don’t cook the sweet potatoes too long or they’ll fall apart on ya! Just cook until they pierce easily with a fork. If you’re doing Sugar Free January with us, this is an excellent recipe that has natural sweetness and nutritious fats to keep you full. I like to dip into this with some seedy crackers – you can find our product recommendations on this post.
One last note. This recipe is inspired by an amazing West African recipe called maafe, or groundnut soup. I did what I always do and changed/added some ingredients based on what I love and what I had on hand (kale,jalapeño, coconut milk,cilantro, etc.) making it more of a cultural mash-up. That’s why I’m not calling it a proper West African peanut soup even though those are its roots. If you want a legit West African version of that soup, here are two sources – ablog post, and a video.
Freezer Meal Version
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