Recipes » Soups » Peanut Kale Soup
T. Colin Campbell Center for Nutrition Studies

Peanut Kale Soup

By 38 votes, average: 3.55 out of 538 votes, average: 3.55 out of 538 votes, average: 3.55 out of 538 votes, average: 3.55 out of 538 votes, average: 3.55 out of 5(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

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
Whole Food, Plant-Based Living: Getting Started

Instructions

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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