This recipe is inspired by a West African dish
Heat the oil, ginger, onions, and garlic over medium-high heat until aromatic, stirring occasionally.
Add in the sweet potato and kale and stir well to coat in the delicious-smelling mixture. Cook for 3-4 minutes, stirring occasionally.
Add the tomato paste and a splash of water, stir to combine, and let cook for about 5 minutes.
Once this has cooked down a little, add the vegetable broth, water, and peanut butter.
Stir until the peanut butter has dissolved.
Cover and let simmer for 15-20 minutes or until the sweet potato is fork-tender.
Add salt and pepper to taste and remove from heat.
Using an immersion blender, puree the soup until you get a nice creamy yet slightly chunky mixture to give some texture.
Serve immediately, garnishing with fresh chopped cilantro and peanuts if you so desire.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 233 | ||
Calories from Fat: 200 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.2g | 30 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 0mg | 0 % | |
Sodium 59.4mg | 2 % | |
Potassium 309.6mg | 8 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 6.1g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 233
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