Groundnut Soup with Sweet Potato and Kale
Sweet potato simmers in coconut milk with ginger, garlic, chilli and turmeric, then pounded peanuts turn it thick and creamy. Kale and a squeeze of lime finish a filling, warming bowl that happens to be plant-based.
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Method
- 1
Soften the aromatics. Heat the oil in the casserole over medium heat and add the garlic, ginger, coriander stems, chilli and spring-onion whites. Cook, stirring, for 2-3 minutes until soft and fragrant but not browned, then stir in the turmeric, tomato purée and cayenne for 1 minute. A minute in the hot oil cooks out the raw edge of the tomato purée and blooms the spices.
- 2
Simmer the sweet potato. Pour in the coconut milk, stock and water, add the sweet potato and bring to the boil. Lower the heat, cover and simmer for 15-20 minutes, until a piece crushes easily against the side of the pot. Fully tender sweet potato blends into the base and helps thicken it.
- 3
Pound the peanuts. While the soup simmers, chop 30 g of the peanuts for the topping. Pound or blend the rest to a coarse, sandy paste. A slightly rough texture gives body without turning the soup into peanut butter.
- 4
Thicken the soup. Whisk the peanut paste and salt into the soup, then blend about a third of it with the stick blender so it turns creamy but still has some chunks. Simmer uncovered for 5 minutes, stirring often. Peanuts sink and catch easily, so keep the spoon moving across the base.
- 5
Add the greens. Stir in the kale and simmer for 3-5 minutes, until bright green and just tender. Take the pot off the heat, add the lime juice and loosen with a splash of water if it is very thick. The lime cuts through the richness of the coconut and peanuts.
- 6
Garnish and serve. Ladle into bowls and scatter with the chopped peanuts, coriander leaves and spring-onion greens. Serve with lime wedges for squeezing. The fresh herbs and crunchy nuts add contrast to the smooth soup.
Storage
Refrigerate up to 4 days or freeze up to 3 months (the kale softens further on freezing). Reheat gently, stirring and adding water, until piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large casserole or heavy pot (about 5 litres) with a lid
- wooden spoon
- pestle and mortar or food processor
- stick blender
- sharp knife
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 620 kcal |
| Protein | 14.9 g |
| Carbohydrate | 33.3 g |
| of which sugars | 7 g |
| of which free sugars | 0 g |
| Fat | 52.2 g |
| of which saturates | 28.6 g |
| Fibre | 7.4 g |
| Salt | 1.8 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
