My friend Steph made this for a cozy winter party, and I couldn’t wait to make a pot of it for myself. It’s such a flavorful, hearty vegan entree. And it is delicious. You don’t have to take my word for it – the Editor-in-Chief of the Downtown Auroran magazine tried this soup and decided to publish the recipe in the most recent issue.
This healthy soup is full of protein, vitamins, minerals, and flavor. It’s also dead simple. You can start it have dinner on the table in less than an hour, even if you are a slow chopper.
- 6 cups vegetable broth (or chicken stock). If you are not using your own, buy a low-sodium broth/stock.
- 1 medium onion, chopped
- 2 sweet potatoes, peeled and diced
- 4 cloves of garlic, minced
- 2 Tablespoons peeled and minced fresh ginger
- 3/4 cup unsalted peanut butter (this can be tricky to find. As long as it’s plain old peanut butter, without sugar or added oils, you should be fine)
- 1/2 cup tomato paste
- 1 can garbanzo beans, drained
- 1 bunch kale or collard greens, finely chopped
- Sriracha and chopped peanuts, for garnish
- Bring broth/stock to a boil in a stockpot. Add onion, sweet potatoes, garlic, and ginger. Reduce heat and simmer for 20 minutes.
- In a separate bowl, stir together the peanut butter and tomato paste. Whisk in a bit of the hot broth, gradually adding more until the peanut butter melts and the mixture becomes smooth. Pour this mixture into the soup.
- Stir in the garbanzo beans and kale, simmering over medium heat for 15 minutes.
- Taste and add salt if needed.
- Serve with chopped peanuts and sriracha. Enjoy!
Source: Minimally adapted from Stephanie Motenko’s recipe.