Gluten-Free Peanut Soup

Ingredients

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• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin Shop
• 1 tsp ground coriander Shop
• 1/4 tsp cayenne pepper Shop
• 2 medium sweet potatoes, peeled and cubed (about 1 1/2 lb)
• 1 can (14.5 oz) crushed tomatoes Shop
• 5 cups vegetable stock Shop
• 2/3 cup natural creamy peanut butter Shop
• 1 tsp salt
• 4 cups chopped kale or collard greens
• 1 lime, juiced
• 1/3 cup roasted peanuts, chopped Shop
• 1/4 cup chopped cilantro

Instructions

1. 1 Heat the oil in a large pot over medium heat. Cook the onion for 6-7 minutes, until soft, then add the garlic, ginger, cumin, coriander and cayenne for 1 minute.
2. 2 Add the sweet potatoes, tomatoes, stock and salt. Bring to a boil, then simmer for 15-20 minutes, until the sweet potatoes are tender.
3. 3 Ladle 1 cup of the hot broth into a bowl and whisk in the peanut butter until smooth. Stir it back into the pot.
4. 4 Mash some of the sweet potatoes against the side of the pot to thicken the soup, or blend a third of it and stir it back in.
5. 5 Add the greens and simmer for 5 minutes, until wilted. Stir in the lime juice and adjust the salt.
6. 6 Serve topped with chopped peanuts and cilantro.

Tips & Notes

• Whisk the peanut butter into a cup of hot broth before adding it to the pot. That keeps the peanut soup smooth instead of lumpy.
• Use natural peanut butter with just peanuts and salt. Sweetened peanut butters make the soup taste like dessert.
• Add shredded cooked chicken for a heartier peanut soup, warming it through until it reaches 165°F.

Common questions