Sweet Potato & Kale Soup

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

  1. 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.
  2. Add the sweet potatoes, and cook for another 5-8 minutes.
  3. 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.
  4. 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.
  5. Scoop into bowls, squeeze a lime wedge overtop, and sprinkle with cilantro, pickled red onions and chopped peanuts.