Description

A creamy, hearty soup combining sweet potatoes, kale, chickpeas, and a rich peanut butter base. Infused with spices and topped with crunchy peanuts and fresh cilantro, it’s a nourishing, vegan, and gluten-free delight.

Ingredients

For the soup:

2 tablespoons olive oil
1 medium onion, diced
5 cloves garlic, minced
1 tablespoon fresh grated ginger
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
15-ounce can chickpeas, drained and rinsed
5 cups kale, stems removed and chopped
½–1 teaspoon salt, to taste

For serving:

Brown or white rice
Chopped cilantro
Chopped peanuts
Additional red chili flakes or hot sauce

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Instructions

Sauté aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and grated ginger; cook for another minute until fragrant.
Cook sweet potatoes: Add diced sweet potato to the pot and cook for 5–7 minutes, stirring occasionally, until slightly softened.
Add spices and tomato paste: Stir in ground cumin, red chili flakes, and tomato paste. Cook for 2 minutes, allowing the spices to bloom.
Simmer the soup: Pour in vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 15–20 minutes, or until sweet potatoes are tender.
Incorporate peanut butter and chickpeas: Stir in creamy peanut butter until fully incorporated. Add chickpeas and chopped kale; cook for an additional 5 minutes until kale is wilted.

Season and serve: Taste and adjust seasoning with salt as needed. Serve the soup over rice and garnish with chopped cilantro, chopped peanuts, and additional red chili flakes or hot sauce if desired.

Notes

For added protein, consider adding cooked chicken or tofu.

Adjust the level of red chili flakes to control the spiciness.

This soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: African-Inspired