Spicy Peanut Soup with Sweet Potato and Kale: A Cozy Vegan Delight

When the weather turns chilly or you’re simply craving a comforting bowl of goodness, this Spicy Peanut Soup with Sweet Potato and Kale is the answer. Combining the richness of peanut butter with the natural sweetness of sweet potatoes and the hearty texture of kale, this soup is both satisfying and nourishing.

Why You’ll Love This Spicy Peanut Soup

• Flavorful Fusion: The combination of creamy peanut butter, spicy jalapeño, and aromatic spices creates a depth of flavor that’s both comforting and exciting.

• Nutrient-Rich: Packed with vitamins from sweet potatoes and kale, and healthy fats from peanuts, it’s a wholesome meal in a bowl.

• Vegan and Gluten-Free: This soup caters to various dietary preferences without compromising on taste.

Ingredients

• 2 tablespoons olive oil (30 ml)

• 1/2 onion, diced (75 g)

• 1 jalapeño, minced

• 2 cloves garlic, minced

• 3 large sweet potatoes, peeled and cubed (about 900 g)

• 1 can (14 ounces / 400 g) fire-roasted tomatoes

• 1 can (14 ounces / 400 ml) light coconut milk

• 2 cups water (480 ml)

• 1 teaspoon salt (5 g)

• 1 teaspoon curry powder and/or turmeric (2 g)

• 1/2 cup chopped peanuts (75 g)

• 1/4 cup peanut butter (60 g)

• 1 to 2 cups kale, stems removed and chopped (30–60 g)

Instructions

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion, minced jalapeño, and garlic. Sauté for 3–4 minutes until fragrant and softened.

2. Add Sweet Potatoes: Introduce the cubed sweet potatoes to the pot, stirring to coat them with the aromatics. Allow them to brown slightly for about 5 minutes to enhance their flavor.

3. Incorporate Liquids and Spices: Add the fire-roasted tomatoes, coconut milk, water, salt, curry powder, and/or turmeric, and chopped peanuts. Stir well to combine. Bring the mixture to a simmer.

4. Simmer: Cover the pot and let the soup simmer on low heat for 15–20 minutes, or until the sweet potatoes are fork-tender.

5. Add Peanut Butter and Kale: Stir in the peanut butter until fully melted and integrated into the soup. Add the chopped kale and continue to simmer for an additional 5 minutes, allowing the kale to soften and the soup to thicken.

6. Serve: Ladle the soup into bowls and garnish with extra chopped peanuts and fresh cilantro if desired. Serve hot and enjoy!

Tips for the Perfect Soup

• Adjusting Heat: For a milder soup, remove the seeds from the jalapeño or use less. For more heat, consider adding a pinch of cayenne pepper.

• Texture Preferences: If you prefer a smoother soup, use an immersion blender to puree a portion of the soup before adding the kale.

• Nut Alternatives: If you’re allergic to peanuts, almond butter and chopped almonds can be a suitable substitute, though the flavor profile will change.

Serving Suggestions

• Grains: Serve the soup over a bed of cooked quinoa or brown rice for added heartiness.

• Bread: Pair with a slice of crusty whole-grain bread or a warm pita to soak up the flavorful broth.

• Toppings: Top with a dollop of vegan yogurt or a squeeze of lime juice to add a tangy contrast to the rich soup.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.

• Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through.hrd.byu.edu+2Pinterest+2From My Bowl+2

FAQs

Can I use other greens instead of kale?

Absolutely! Spinach, Swiss chard, or collard greens are great alternatives. Adjust cooking times accordingly, as some greens wilt faster than others.

Is this soup spicy?

The jalapeño adds a mild heat. For a spicier kick, consider adding red pepper flakes or a dash of hot sauce.

Can I make this soup in a slow cooker?

Yes. Sauté the aromatics first, then transfer all ingredients (except kale and peanut butter) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in peanut butter and kale during the last 30 minutes of cooking.

This Spicy Peanut Soup with Sweet Potato and Kale is more than just a meal; it’s a comforting embrace in a bowl. Whether you’re seeking a hearty lunch, a satisfying dinner, or a dish to impress guests, this soup delivers on all fronts. Its rich flavors, combined with wholesome ingredients, make it a staple worth adding to your recipe collection.

Spicy Peanut Soup with Sweet Potato and Kale: A Cozy Vegan Delight

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amanda Thompson
• Total Time: 40 minutes
• Yield: 4–6 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Spicy Peanut Soup with Sweet Potato and Kale is a rich, nourishing vegan dish that blends creamy peanut butter with sweet potatoes, fire-roasted tomatoes, and hearty kale. With a touch of heat from jalapeño and the warmth of curry spices, it’s a comforting, flavor-packed bowl perfect for chilly days or anytime you crave a wholesome meal.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil

• 1/2 onion, diced

• 1 jalapeño, minced

• 2 cloves garlic, minced

• 3 large sweet potatoes, peeled and cubed

• 1 can (14 oz) fire roasted tomatoes

• 1 can (14 oz) light coconut milk

• 2 cups water

• 1 teaspoon salt

• 1 teaspoon curry powder and/or turmeric

• 1/2 cup chopped peanuts

• 1/4 cup peanut butter

• 1 to 2 cups kale, stems removed and chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, jalapeño, and garlic. Cook for 3–4 minutes until softened and fragrant.

2. Add Sweet Potatoes: Stir in sweet potatoes and cook for about 5 minutes, allowing them to brown slightly.

3. Add Liquids & Spices: Pour in tomatoes, coconut milk, water, salt, curry powder/turmeric, and peanuts. Stir to combine. Bring to a simmer.

4. Simmer: Cover and simmer for 15–20 minutes until sweet potatoes are tender.

5. Add Peanut Butter & Kale: Stir in peanut butter until fully incorporated. Add kale and simmer for another 5 minutes until it softens.

6. Serve: Ladle into bowls. Garnish with chopped peanuts and cilantro if desired.

Notes

For less heat, remove jalapeño seeds or use less.

Blend part of the soup for a creamier texture.

Substitute kale with spinach or chard if preferred.

Almond butter can replace peanut butter if needed (flavor will change).

Serve with rice, quinoa, or crusty bread for a more filling meal.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Fusion / African-inspired