Recipes » Soups » Peanut Kale Soup

By LeAnne Campbell, PhD

(38)

It’s a good idea to make big batches of this dish—it’s one of those soups where everyone goes back for seconds, thirds, and yes, sometimes fourths. If you don’t have kale on hand, use collard greens or spinach.

Prep: 15 mins Cook: 15 mins Yield: 3–4 servings

Gluten Free Low Sugar Soy Free

Reprinted from The China Study Cookbook (BenBellaBooks, 2018)

Ingredients

1 cup diced onions
4 garlic cloves, minced
1 cup chopped red bell peppers
2 Tbsp low-sodium vegetable broth
5 cups water
1 ½ cup diced potatoes
1 ½ cups diced tomatoes
½ cup natural peanut butter
3 cups chopped kale
¼ tsp red pepper flakes
Salt, to taste
2 Tbsp chopped fresh cilantro, for garnish
¼ cup crushed peanuts, for garnish

Instructions

1. In a large saucepan, sauté onions, garlic, and bell peppers in vegetable broth over medium-high heat until onions brown.
2. Add water, potatoes, tomatoes, peanut butter, kale, and red pepper flakes. Bring to a boil, then lower heat and simmer for 8–10 minutes.
3. Season with salt and garnish with cilantro and crushed peanuts.

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Plant-Based Nutrition

Name: Peanut Kale Soup
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 cup diced onions; 4 garlic cloves, minced; 1 cup chopped red bell peppers; 2 Tbsp low-sodium vegetable broth; 5 cups water; 1 ½ cup diced potatoes; 1 ½ cups diced tomatoes; ½ cup natural peanut butter; 3 cups chopped kale; ¼ tsp red pepper flakes; Salt, to taste; 2 Tbsp chopped fresh cilantro, for garnish; ¼ cup crushed peanuts, for garnish

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Peanut Kale Soup

Ingredients

Ingredients

Instructions

Instructions

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