Sweet Potato Peanut Chipotle Soup with Wilted Greens | Vanilla And Bean
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Sweet Potato Peanut Chipotle Soup with Wilted Greens

A one pot meal that comes together fast that packs nourishing ingredients, and fabulous texture with a kick. Use whatever greens are in season or at your local farmers market! Amp up the spicy with a bit more chipotle if desired (I desired). Vegan + Gluten Free
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -5 Servings
Calories 296kcal
Author Traci York | Vanilla And Bean

Ingredients

For the Soup:

  • 1/4 C Peanuts toasted 40g
  • 1 Tbs Coconut Oil virgin cold pressed unrefined
  • 1 C Yellow Onion diced (about 1 medium onion) 130g
  • 1/2 tsp Sea Salt
  • 1 Tbs Fresh Ginger grated* see note
  • 1 Tbs + 1 tsp Fresh Garlic grated* see note
  • 1/2 tsp Ground Coriander
  • 3 C Sweet Potato peeled and cut into large 1/4" - 1/2" (6mm-12mm) cubes, 378g
  • 4 C Vegetable Stock 932g
  • 1 Chipotle Pepper in adobo sauce (+ 1/2 of another pepper for more kick)
  • 3 Tbs Natural Peanut Butter
  • 1 Can Diced Tomatoes with their juices 411g
  • 2 C Collard Greens **see note cut into thin 1/2" ribbons. Reserve a small hand-full for garnish if desired 82g

Serve With:

  • Brown Basmati Rice optional
  • Toasted Peanuts
  • Lime
  • Fist full of Cilantro
  • Raw Reserved Greens
  • Tabasco to amp up the heat optional

Instructions

  • Preheat oven to 350F (180C) and toast the peanuts for about 8-10 minutes, or until fragrant and golden. Set aside to cool.
  • To a large stock-pot add the coconut oil on medium heat until shimmering. Add the onion and salt, saute for about 8 minutes or until soft and transparent. Some browning is okay.
  • Add ginger, garlic and coriander, stirring for no more than 1 minute to toast. The garlic and ginger will stick a bit. Add the potato and stock and bring to a boil. Reduce to low, set a timer for 10 minutes and simmer until the potatoes are just fork tender.
  • Scoop two cups of the potato/broth mixture out and pour it into a blender. Add the chipotle pepper. Blend the mixture into a smooth puree. Pour the puree back into the stock-pot. Stir in the peanut butter and diced tomatoes. Bring to a boil, stirring and mashing the peanut butter so that it incorporates into the soup. Reduce heat to low to simmer. Add the collard greens and simmer for 5 minutes. Taste for seasoning adjustment.
  • Serve right away, with grain of choice (I prefer Brown Basmati Rice, but it's also quite tasty with Quinoa), toasted peanuts, cilantro, and a sprinkle of fresh reserved greens. Refrigerate or freeze in a lidded container.

Notes

*Use a microplane grater to grate the garlic and ginger. Be careful here and keep the root between you and the grater at all times. Watch your fingernails too!
**Use whatever dark leafy green that's in season or at your local farmers market. Kale and spinach will work here too with spinach going in at the very last minute because it will wilt much faster than collards or kale.
Recipe Adapted from Cafe Flora Cookbook

Nutrition

Calories: 296kcal | Carbohydrates: 37g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Sodium: 1542mg | Potassium: 772mg | Fiber: 7g | Sugar: 12g | Vitamin A: 15863IU | Vitamin C: 22mg | Calcium: 131mg | Iron: 2mg