Hearty Peanut Butter Soup Recipe

Some of the most popular soup recipes out there include chicken noodle, cream of chicken, and broccoli cheddar. But, there are thousands of others to choose from if you'd like to expand your palate. It's always fun to switch things up when it comes to dinner. Enter, this tasty peanut butter soup. Recipe developer Miriam Hahn of YouCare-SelfCare is one of the best when it comes to making flavorful dishes, and everything she creates is absolutely amazing. That's exactly the case with this hearty soup.

Hahn raves over how tasty it is, and we'd have to agree. "This soup is so good! It is kind of misleading in a way, because it is called peanut butter soup, and that might make you think of eating a bowl of peanut butter, but this soup is so much more," she shares. "The peanut butter makes the broth really creamy and almost silky. It is a perfect match with the sweet potatoes and the kick of the jalapeño and spices. It is just a really good combo!" Keep reading to find out how to whip up this fantastic soup.

Are you ready to get this soup party started? To begin, make a list of ingredients that you will need to make this recipe in your own kitchen. First, get some oil, followed by red onion and garlic cloves. While you are in the produce section, be sure to grab some red pepper, jalapeño, and sweet potatoes.

This soup also calls for plenty of bold spices to add an extra flavorful kick. Pick up to get cumin, curry, salt, and chili powder. Moving down the list, grab some vegetable broth, fire-roasted tomatoes, and coconut milk.

You're almost done, but you still need a few more items. Grab dry roasted peanuts, peanut butter, and kale. For the toppings, you will need cilantro and red pepper flakes. And then, you're officially ready to begin!

Now that you've finished your grocery shopping, take out a large soup pot. Put it on your burner, and crank the heat up to medium-high. This is the temperature that you will use to cook the soup right now. 

Next, throw in the onion, garlic, red pepper, and jalapeño. (Remember that you should have chopped these ahead of time, according to the ingredients list. This saves you a lot of time now, so pre-chopping is key.) Continue sautéing the veggies for about five minutes until the onions start to turn translucent.

Once the five minutes are up, add the sweet potato. (As a reminder, you should have also chopped the sweet potato ahead of time.) Then, add in all of your spices — cumin, curry, salt, and chili powder. Stir the mixture to combine everything, and then cook everything for another minute.

After that, toss in the broth, tomatoes, coconut milk, and peanuts. Keep the heat on medium, and cover the pot to trap the heat. Cook for another 12 to 15 minutes until the sweet potatoes are tender.

The last two items you need to add to the mix are peanut butter and the kale. Luckily, Hahn shared a helpful tip about picking out the kale, so take note. "Make sure you remove the stems from the kale," Hahn says. "There are many types of kale, but I think Dino kale works best over curly kale." 

Stir everything again to combine. The peanut butter should dissolve into the soup pretty quickly, and the kale should also wilt pretty fast.

Now, you can finally serve the soup to your lucky guests. Or, if you're riding solo, simply ladle the soup into a bowl for yourself. There are plenty of ways to serve the soup, but Hahn explains her favorite toppings the best. "I love to serve it with extra peanuts on top and some cilantro," she says. "It makes such a great lunch or dinner and pairs great with a simple salad." We think it would also be great with some crusty bread, but you can also just enjoy the soup all by itself.