Peanut Kale Soup
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
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
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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