Okay, YUMMMM. Spicy Peanut Soup with Sweet Potatoes + Kale! Comforting and SUPER nutritious. Naturally vegan, gluten free, refined sugar free, ALL THE GOOD THINGS.
So, so yummy! I just made this soup and the final result exceeded my expectations – just pure peanuty, creamy, and entirely healthy goodness.
In This Post
- Jump To Recipe
- Why I Love This Recipe
- Ingredients You Need
- How to Make Peanut Soup
- Video
- Frequently Asked Questions
- Ratings
Video For How To Make Peanut Soup
Spicy Peanut Soup. Are You Ready?
WE’RE READY!
When eating well involves:
- sweet potatoes
- peanuts / peanut butter
- fire roasted tomatoes
- garlic and jalapeño
- cilantro
…and a generally creamy, spicy, YUMMY vibe, there is no denying this.
You guys, this soup! Stew? It’s kind of both. It depends on how you make it and how much liquid you add, but EITHER WAY IT IS SO DARN GOOD.
It literally checks all the boxes – creamy, satisfying texture; extremely awesome flavor; super nutritious; doesn’t take five and a half days to make. It doesn’t have meat, but girl, if you want meat, add meat! Not huge on kale? Swap for spinach.
This soup is cozy and lovely. It’s not too spicy, although you could just omit the jalapeño altogether if you were worried about that. It has just the right balance of creaminess and kick and it reminds me of another version of a good-for-you curry.
You have no excuses. I am not letting you get out of making this recipe.
Blanket, soup mug, and Netflix, coming right up.
Ingredients In Peanut Soup
I love how all these ingredients work together to make such good flavor. Like, who knew tomatoes and peanut butter could exist in the same recipe? It works. It just really works.
Here’s what you’ll need for this recipe:
- Aromatics like onion, jalapeño, and garlic.
- Sweet potatoes.
- Fire-roasted tomatoes.
- Coconut milk.
- Curry powder.
- Peanuts and peanut butter.
- Kale.
Love this wholesome bunch. Gather it all up and let’s go!
How To Make Peanut Soup
There are just a few steps to bring this recipe from stove to table.
- Sauté the aromatics. Heat some oil and add the onion, garlic, and jalapeño.
- Add sweet potatoes. Get them a little browned and flavorful.
- Add liquid and spices. Coconut milk, tomatoes, curry powder, YUM.
- Finish with peanut butter and kale. This brings it to creamy, silky perfection, with a hit of nutrition at the end.
Ways To Make This Recipe
Here are a few methods to make this soup:
- Instant Pot: Raise your hand if you got one for Christmas. Yeah? Good news, because this can be made in the Instant Pot!
- Slow Cooker: also a yes!
- Stovetop: ALSO a yes! In almost the same amount of time! You just need to babysit it a little more, but hey – babysitting garlic, onion, jalapeño, sweet potatoes, and a creamy soup base as it comes together happens to be my all-time favorite kind of babysitting.
- Freezing it for meal prep: OF COURSE YES! More on that HERE.
So many options, all made easy when you have so little time.
What To Serve With Peanut Soup
If you’re looking for some buddies to serve alongside this soup, this is what I would recommend!
- Serve over rice or quinoa to bulk it up.
- Add a side salad for a little freshness and crunch.
- Make some bread or socca to dip and scoop that soup right out of the bowl.
Spicy Peanut Soup: FAQs
Can this soup be made in the Instant Pot?
Yes! Cook everything except peanut butter and kale on high pressure for about 3 minutes with a quick release. (Sometimes I reduce the liquid when I make it in the Instant Pot by a cup or so, and then just add more as needed when it’s all done. But that is optional – it should work fine either way.) Stir in the peanut butter and kale after cooking. Voila!
Can this be made in a slow cooker?
Yes! Cook everything except peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale. Donezo! Don’t cook the sweet potatoes too long or they’ll fall apart on ya! Just cook until they pierce easily with a fork.
Can I substitute anything for the peanut butter?
Almond butter (and almonds on top) could work!
Can I add meat to this?
Yes! You can either add cooked chicken at the end and mix it in, or cook chicken breasts or thighs right into the soup with everything else, and then shred it at the end once it’s cooked through and tender.
How can I add more protein to this as a vegetarian?
This works great with the addition of chickpeas or lentils.
Source Notes: This recipe is inspired by an amazing West African Peanut Stew called maafe, or groundnut soup. I did what I always do and changed/added some ingredients based on what I love and what I had on hand (kale, jalapeño, coconut milk, cilantro, etc.) making it more of a cultural mash-up. That’s why I’m not calling it a proper West African peanut soup even though those are its roots. If you want a legit West African version of that soup, here are two sources – a blog post, and a video.
Description
Okay, YUMMMM. Spicy Peanut Soup with Sweet Potatoes + Kale! Comforting and SUPER nutritious. Naturally vegan, gluten free, refined sugar free, ALL THE GOOD THINGS.
Instructions
- Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.
- Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.
- Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.
- Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you’re obsessed like me.
Notes
Instant Pot: Cook everything except peanut butter and kale on high pressure for about 3 minutes with a quick release. (Sometimes I reduce the liquid when I make it in the Instant Pot by a cup or so, and then just add more as needed when it’s all done. But that is optional – it should work fine either way.) Stir in the peanut butter and kale after cooking. Voila!
Slow Cooker: Cook everything except peanut butter and kale on low for 6 hours. Stir in the peanut butter and kale. Donezo! Don’t cook the sweet potatoes too long or they’ll fall apart on ya! Just cook until they pierce easily with a fork. If you’re doing Sugar Free January with us, this is an excellent recipe that has natural sweetness and nutritious fats to keep you full. I like to dip into this with some seedy crackers – you can find our product recommendations on this post.
