Coconut Peanut Soup with Sweet Potato & Red Quinoa

Coconut Peanut Soup

with Sweet Potato & Red Quinoa

VIEW WEEKLY MENUS
dinner

Inspired by African groundnut soup, this version mixes spicy and cooling flavors in each spoonful. The red quinoa ensures you get all the protein you want, while adding texture, and the coconut milk adds a decadent finish. Ultimately, this soup is hearty, healthy soup and has a supercharged flavor. If you’re sensitive to spice, leave out the jalapeño, it will still be absolutely delicious.

Comfort Foods Winter Recipes Fall Recipes High-Protein Gluten-Free Root Vegetables Appetizer Soup Dinner
VIEW WEEKLY MENUS
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
840
FAT
45g
CARBOHYDRATES
92g
PROTEIN
25g

MAIN INGREDIENTS

  1. ½ cup red quinoa
  2. 1 shallot
  3. 4 cloves garlic
  4. Fresh ginger
  5. 1 jalapeño
  6. 1 sweet potato
  7. 1 can ⅓ cup
  8. ⅓ cup peanut butter
  9. 6 oz lacinato kale
  10. Fresh cilantro
  11. 1 lime
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition.
Allergens: tree nuts, peanuts
Nutrition

TOOLS

  • Large pot
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the quinoa
Combine the red quinoa, 1 cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.
2
Prepare the vegetables
Peel and thinly slice the shallot. Peel and mince the garlic. Peel and mince the ginger. Trim, deseed, and finely chop the jalapeño. Peel and dice the sweet potato into ½ inch cubes.
3
Cook the aromatics
Place a large pot over medium-high heat with 1 tbsp vegetable oil. Add the sliced shallot, minced garlic, minced ginger, and just half the chopped jalapeño. Cook until vegetables are aromatic and softened, about 1 to 2 minutes.
4
Simmer the soup
Add the coconut milk, peanut butter, 1½ cups water, and 1 tsp salt to the pot. Whisk to combine, then add diced sweet potato. Bring soup to a boil, then reduce heat to low and simmer until sweet potatoes are tender, about 9 to 11 minutes. Destem the kale and roughly chop the leaves. Roughly chop the cilantro. Halve the lime and cut half into wedges.
5
Add the greens
Add the chopped kale and just half the chopped cilantro to the pot with the soup and cook until kale is wilted, about 3 to 4 minutes. Add the juice from just half the lime to the soup, stir to combine, and remove from the heat.
6
Serve
Divide the red quinoa between large, shallow bowls. Ladle in the coconut peanut soup. Top with remaining chopped cilantro and remaining chopped jalapeño. Serve with lime wedges.