Description
A warming, creamy peanut soup with tender vegetables, aromatic spices, and rich peanut butter that creates the perfect comfort meal.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 1 tablespoon fresh ginger, minced
- 1 jalapeño pepper, seeded and chopped
- 5 garlic cloves, minced
- ½ teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 3 tablespoons tomato paste
- 1 (15-ounce) can crushed tomatoes
- 5 cups chicken broth
- 1 medium sweet potato, peeled and cubed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup natural creamy peanut butter
- 4 cups fresh kale, chopped
- 3 cups cooked chicken, shredded
- Kosher salt to taste
- Chopped peanuts and cilantro for serving
Instructions
- Heat oil in large pot over medium heat. Cook onion 4-5 minutes until softened.
- Add ginger, jalapeño, and garlic. Cook 1 minute until fragrant.
- Stir in pepper, cumin, and tomato paste. Cook 2-3 minutes until paste darkens.
- Add tomatoes, broth, sweet potato, chickpeas, and peanut butter. Whisk until smooth.
- Bring to boil, reduce heat, and simmer 18-20 minutes until sweet potatoes are tender.
- Add kale and chicken. Cook 6-8 minutes until kale wilts and chicken heats through.
- Season with salt and serve topped with peanuts and cilantro.
Notes
- Use natural peanut butter without added sugars for best flavor
- Soup thickens when cooled – thin with extra broth when reheating
- Freezes well for up to 3 months (add kale after thawing)
- Prep Time: 20 minutes
- Cook Time: 35 minutes