I’m ready to roll out of bed in sundress and shorts but the weather in the UK has other plans. In all honesty, I really should delete my hometown, Albuquerque, from my iphone weather app because it makes me really jealous (hello average temperature of 17 C in March) but I also really like knowing what it’s like for my family back home.
But it stays and continues to slightly infuriate me every day.
So this spicy peanut soup is a last hurrah for a true winter warmer, because sadly we still need one. The recipe might not sound like it makes a lot of soup, but it’s super rich and after just a small bowl, I’m positive that you’ll be full!
(I even had to have Sam polish off my last few spoonfuls.)
This soup is packed with veg and it combines two of my favourite things: nuts and spiciness. This trend has been carried out in various aspects of my life this year. For Christmas, I made Sam’s family massive jars of sweet and spicy roasted cashews for Christmas.
Spicy Peanut Soup
Ingredients:
250 mL of vegetable stock
1 onion, diced
1 tablespoon of dried ginger
4 cloves of garlic, diced
1 teaspoon of salt
1 bunch of cavelo nero (black kale, but any other kale substitue works too), de-stemmed
280 g of peanut butter
1 tablespoon of rapeseed oil
1 tin of diced tomatoes
1 tin of coconut milk
Sriracha, to top
a handuful of peanuts, to top
coriander to top (if desired)
Instructions:
In a large pot (I used my fake Le Creuset), heat up your oil. Saute your onion until it is soft and translucent. Then add in the garlic and cook for another minute.
Add your stock, salt, ginger and a dash of pepper to the pot and bring it all to a boil. Then lower the heat and simmer for around 10 minutes.
Then add in your peanut butter, coconut milk and tomatoes. Stir thoroughly until no lumps remain. Then add in chunks of your de-stemmed kale.
Simmer your soup for another 15 minutes.
Top with drizzles of Sriracha, peanuts and coriander.
Notice that I couldn’t help but give it an extra drizzle of Sriracha. Are you peanut lover or a peanut hater?
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