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 tablespoons vegetable broth
- 5 cups water
- 1½ cups diced potatoes
- 1 cup diced tomatoes
- ½ cup natural peanut butter
- 3 cups chopped kale
- ¼ teaspoon red pepper flakes
- Salt to taste
- 2 tablespoons 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 to10 minutes.
Season with salt and garnish with cilantro and crushed peanuts.
- Here are more of VegKitchen’s Soulful Soups