Vegan Peanut Kale Soup (From the China Study Cookbook)

July 18, 2018
This is an excerpt from The China Study Cookbook. Whenever I make this soup, I double it—and even then we eat almost all of it. It’s one of those soups where everyone goes back for seconds, thirds, and yes, sometimes fourths. If I don’t have kale on hand, I use collard greens or spinach.
Vegan Peanut Kale Soup

Vegan Peanut Kale Soup (From the China Study Cookbook)

Recipe Type: Detox Soups and Stews
utensils YIELDS 3-4 servings
herb graphic for recipe card
  • 1 cup diced onions
  • 4 garlic cloves, minced
  • 1 cup chopped red bell peppers
  • 2 tablespoons vegetable broth
  • 5 cups water
  • 1 1/2 cups diced potatoes
  • 1 cup diced tomatoes
  • 1/2 cup natural peanut butter
  • 3 cups chopped kale
  • 1/4 teaspoon red pepper flakes
  • salt to taste
  • 2 tablespoons chopped fresh cilantro, for garnish
  • 1/4 cup crushed peanuts, for garnish
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1. In a large saucepan, saute onions, garlic, and bell peppers in vegetable broth over medium-high heat, until onions brown.
2. Add water, potatoes, tomatoes, peanut butter, kale, and red pepper flakes. Bring to a boil, then lower heat and simmer for 8–10 minutes.
3. Season with salt and garnish with cilantro and crushed peanuts.

Related: Warming Vegan Butternut Squash Curry Soup

Vegan Roasted Tomato Soup With Broccoli & Potato Medallions

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Photos: BenBella Books, Inc

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LeAnne Campbell, PhD, has been preparing meals based on a whole-food, plant-based diet for almost 20 years. Campbell has raised two sons—Steven and Nelson, now 18 and 17—on this diet. As a working mother, she has found ways to prepare quick and easy meals without using animal products or adding fat. She resides in Durham, N.C.


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