As stated multiple times on this blog, I am just not a soup person. Once in a while, I’ll take a chance on something that sounds like I might like it, and I did that last Winter with this soup from Pinch of Yum. I vaguely remembered that I liked it, but decided to give it another try this year to see what the deal was.
Well, I don’t know what’s different this Winter (*coughlockdowncough*) but I’m pretty obsessed with this recipe now. Like I immediately texted Danielle and Nicole to tell them they had to make this. Perhaps because I’m so sick of cooking for myself and doing dishes, and this made a big pot of soup that fed me for multiple dinners and lunches AND only used one pot.
I almost hesitate to even call this a soup; it’s more like a hearty vegetable* stew. There’s sweet potato, tomatoes and kale, plus coconut milk for richness. The peanut butter adds a nice depth of flavour as well. I added some black beans too, just because I had half a can in the fridge. And then of course the toppings (I love toppings as much as I love dipping sauces; it’s all about the extras). I garnished mine with lots of chopped cilantro and a pile of pickled red onions which added a nice tangy crunch. I might even make this again before Winter is through!
*I feel like I’m eating so much more meat during this pandemic. In the beforetimes I would eat meat if I was out at a restaurant and didn’t have to prepare it myself, and then eat primarily vegetarian at home. But now that I cook every damn meal for myself (with some occasional takeout thrown in the mix) I’ve added more meat into the rotation just to increase the variety of the recipes I make.
Sweet Potato, Kale & Peanut Soup
Source: Pinch of Yum
Ingredients
- 2 tbsp olive oil
- 1/2 an onion, diced
- 1 jalapeño, minced (optional)
- 2 cloves garlic, minced or grated with a microplane
- 3 large sweet potatoes, peeled and cubed
- 14oz can fire roasted tomatoes
- 14oz can light coconut milk
- 2 cups water
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp salt
- 1/4 cup peanut butter
- 1-2 cups kale, stems removed, chopped
+ lime wedges, chopped cilantro, pickled red onions, chopped peanuts for topping
Directions
- Heat the olive oil in a large saucepan or dutch oven over medium-low heat. Add the onion, garlic and jalapeño and sauté until softened, about 5-8 minutes.
- Add the sweet potatoes, and cook for another 5-8 minutes.
- Add the tomatoes, coconut milk, water, curry powder, turmeric and salt. Stir and bring mixture to a boil, then reduce to a simmer for 15-20 minutes until sweet potatoes are easily pierced with a fork.
- Add the peanut butter and kale. Stir and simmer for another 10-15 minutes. Taste and add more salt if needed. I think I added 1-2 tsp more.
- Scoop into bowls, squeeze a lime wedge overtop, and sprinkle with cilantro, pickled red onions and chopped peanuts.
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