Groundnut Soup with Sweet Potato and Kale
Inspired by techniques from Serious Eats.
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).
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
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 ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
