Groundnut Soup with Sweet Potato and Kale
By Joe
Source: Serious Eats — J. Kenji López-Alt, Vegan Peanut, Sweet Potato, and Kale Soup With Coconut.
A vegan peanut, sweet potato, and kale soup with coconut recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Mix garlic, ginger, thick cilantro stems, plus half of this chile in the bowl of a mortar plus pestle (see notes). Scatter with around of salt (1 teaspoon). Pound into a rough paste and keep to one side. Cut into thin pieces leftover half chile and keep to one side for garnish. Open 1 can of coconut milk plus with care spoon off around of the solid fat from (3 tablespoons) the surface and put it in a big Dutch oven. Add of vegetable oil (1 tablespoon). Heat over a medium-high flame, mixing often, till coconut fat separates plus solids start to sizzle, around 4 minutes. Keep cooking, mixing the whole time, till solids turn pale golden brown, around 1 minute longer. Tip in the pounded garlic/ginger mixture and cook, mixing, till aromatic, around 30 seconds. Add half of sliced spring onions and turmeric and cook, mixing, till gently softened, around 1 minute. Add leftover contents of both cans of coconut milk along using 1 quart of water or stock. Tip in sweet potatoes. Bring to the boil, and reduce to a bare simmer. Heat till sweet potatoes are totally softened, around 15 minutes. Mix peanuts and leftover tablespoon of oil in a mid-sized skillet set over a mid-sized flame while that is happening. Cook, tossing and mixing often, till peanuts are a deep golden brown, around 8 minutes. Promptly move to a bowl to prevent scorching. Move of peanuts to a cutting (1/2 cup) board and roughly chop. Reserve for garnish. Move half of the leftover peanuts to the now-empty mortar and pestle. Scatter with sugar and a pinch of (1 teaspoon) salt. Pound to form a rough paste, next move to pot of soup. Repeat using the other half of the leftover peanuts. Blend soup till mostly smooth yet a little texture remains using one hand blender directly in this pot or by moving to a jug blender a batch after another when potatoes are fully softened. Bring to a gentle simmer, mix in kale, and cook till kale is completely wilted and tender, around 5 minutes. Mix in lime juice. Season soup till it tastes right with salt, pepper, and hot sauce. Mix in cilantro, reserving some for garnish. Offer soup with rice, scattered with cilantro, chopped peanuts, spring onions, and sliced chiles.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
1.4 g per serving
2.8 % of the 50 g daily maximum · 5.6 % 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
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 543 kcal |
| Protein | 13.6 g |
| Carbohydrate | 22 g |
| of which sugars | 5.1 g |
| of which free sugars | 1.4 g |
| Fat | 48.3 g |
| of which saturates | 17.4 g |
| Fibre | 5.6 g |
| Salt | 1.26 g |
Protein per 100 kcal
2.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
