Fine Cooking

Servings: 4 to 6

This hearty vegetarian soup boasts a rich, creamy broth highlighted by floral ginger, earthy peanuts, and spicy chiles.

Ingredients

1/4 cup peanut oil
1 Tbs. coriander seeds
1 Tbs. ground cumin
1 Tbs. ground turmeric
1 tsp. fenugreek seeds
1 large yellow onion, thinly sliced
2 Tbs. finely chopped fresh ginger
2 serrano chiles, seeds removed, finely chopped (about 2 Tbs.)
6 cups vegetable stock
1 15-oz. can cherry tomatoes
3 Tbs. tomato paste
6 cloves, tied in cheesecloth
Kosher salt and freshly ground black pepper
1 cup creamy natural peanut butter
1-1/2 lb. Yukon Gold potatoes, peeled and cut into medium dice
8 oz. lacinato kale, ribs removed, sliced into 1/4-inch ribbons
1 fresh red chile, such as Thai bird, very thinly sliced (about 1 tsp.)
Salted roasted peanuts, chopped, for serving
Lime wedges, for serving

Calories (kcal) : 540
Fat Calories (kcal): 290
Fat (g): 33
Saturated Fat (g): 5
Polyunsaturated Fat (g): 3.5
Monounsaturated Fat (g): 5
Cholesterol (mg): 0
Sodium (mg): 420
Carbohydrates (g): 45
Fiber (g): 10
Sugar (g): 9
Protein (g): 15

Preparation

In a large Dutch oven or other heavy-duty pot, heat the oil over medium-high heat until shimmering. Add the coriander, cumin, turmeric, and fenugreek, and cook, stirring often, until aromatic, about 1 minute. Add the onion, ginger, and serranos, and continue to cook, stirring occasionally, until the onion is soft and translucent, about 4 minutes. Add the stock, stirring to scrape up the brown bits on the bottom of the pot. Add the tomatoes, tomato paste, cloves, 1 tsp. salt, and 1/2 tsp. pepper. Bring to a boil, and then lower the heat to medium and cook for about 5 minutes.
Stir in the peanut butter, and then add the potatoes. Return to a boil; cook for 5 minutes. Add the kale and red chile, and continue to cook for about 1 minute, until the kale is just tender. Remove the cloves. Serve garnished with the chopped peanuts and lime wedges.

(8 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews (9 reviews)

Tinsley204 | 01/15/2020
This soup is as beautiful as it is delicious! My whole family raved about it. Exotic, comforting, and plant-based. Yum and I wouldn’t change a thing.
padlynne | 01/10/2020
Yummy, even better the following day! Next time I plan to try it with sweet potatoes.
gbickett22 | 04/17/2019
Made this tonight and it was amazing. I didn’t add the red chili at the end because some of my guests don’t care for the heat but I thought it could have used a little more than the 2 Serrano’s brought. It was suggested to remember this recipe for the fall when the days are starting to get brisk.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Spicy West African Peanut Soup
Yield: 4 to 6 servings
Cuisine: African
Ingredients: 1/4 cup peanut oil; 1 Tbs. coriander seeds; 1 Tbs. ground cumin; 1 Tbs. ground turmeric; 1 tsp. fenugreek seeds; 1 large yellow onion, thinly sliced; 2 Tbs. finely chopped fresh ginger; 2 serrano chiles, seeds removed, finely chopped (about 2 Tbs.); 6 cups vegetable stock; 1 15-oz. can cherry tomatoes; 3 Tbs. tomato paste; 6 cloves, tied in cheesecloth; Kosher salt and freshly ground black pepper; 1 cup creamy natural peanut butter; 1-1/2 lb. Yukon Gold potatoes, peeled and cut into medium dice; 8 oz. lacinato kale, ribs removed, sliced into 1/4-inch ribbons; 1 fresh red chile, such as Thai bird, very thinly sliced (about 1 tsp.); Salted roasted peanuts, chopped, for serving; Lime wedges, for serving