Whenever LeAnne Campbell (author of The China Study Cookbook) makes this luscious peanut kale soup, she doubles the recipe. Everyone goes back to the soup pot for seconds, thirds, and yes, sometimes fourths—it’s that good! If you don’t have kale on hand, you can also use collard greens or spinach. Recipe and photos from The China Study Cookbook (revised and expanded edition) ©2018 by LeAnne Campbell. Published by BenBella Books, reprinted by permission.
Serves: 3 to 4
- 1 cup diced onions
- 4 garlic cloves, minced
- 1 cup chopped red bell peppers
- 2 tbsp vegetable broth
- 5 cups water
- 1½ cups potatoes, diced
- 1 cup tomatoes, diced
- ½ cup natural peanut butter
- 3 cups kale, chopped
- ¼ tsp red pepper flakes
- salt, to taste
- 2 tbsp chopped fresh cilantro, for garnish
- ¼ cup crushed peanuts, for garnish
- In a large saucepan, sauté onions, garlic, and bell peppers in vegetable broth over medium-high heat until onions brown.
- Add water, potatoes, tomatoes, peanut butter, kale, and red pepper flakes. Bring to a boil, then lower heat and simmer for 8 to 10 minutes.
- Season with salt and garnish with cilantro and crushed peanuts.
- Here are more of VegKitchen’s Soulful Soups