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.
YIELDS
3-4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 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
Directions
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.
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
