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–+ servings

African Peanut Soup

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Course Appetizer, Dinner, Lunch
Cuisine Dairy-Free, Gluten-Free, Soup, Vegan, Vegetarian
Servings 6 people
Calories 101 kcal

Ingredients
  

  • 1 tbsp coconut oil
  • 2 tsp garlic chopped finely
  • 1 cup onion chopped finely
  • 1 tbsp ginger chopped finely
  • 1 stalk celery chopped, including the leaves
  • 4 cups` vegetable broth
  • 1/2 tsp Cayenne Pepper
  • 1/2 cup salted, chunky peanut butter
  • 1/4 cup Tomato Paste
  • 1/2 cup almond milk
  • 3 cups kale coarsely chopped
  • 2 tbsp Cilantro Leaves

Instructions
 

  • Heat the coconut oil in a large Dutch oven on medium heat. Add in the garlic, onion, ginger, and celery, and cook for 2-3 minutes.
  • Add in the vegetable broth and raise to high heat. Add in the cayenne pepper and bring to a boil.
  • Once boiling, add in the peanut butter and tomato paste, and mix well. Lower the heat to a simmer, cover, and cook for 10 minutes.
  • Add in the almond milk and kale and again cover and simmer for another 10 minutes. Remove from heat, add in the cilantro, mix well, and serve.

Notes

[nutrition-label]

Nutrition

Calories: 101kcalCarbohydrates: 16gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 180mgPotassium: 714mgFiber: 3gSugar: 2gVitamin A: 18950IUVitamin C: 202.1mgCalcium: 210mgIron: 2.3mg
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