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Coconut Peanut Soup with Sweet Potato & Black Quinoa
2 or 4 Serving Dinner

Coconut Peanut Soup

with Sweet Potato & Black Quinoa

Tags: Gluten-Free Soy-Free Chef's Choice
SERVINGS
PREP & COOK TIME
40 min
CALORIES
740
FAT
37g
CARBOHYDRATES
83g
PROTEIN
22g

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INGREDIENTS

  1. ½ cup black quinoa
  2. 1 shallot
  3. 4 garlic cloves
  4. 1 oz fresh ginger
  5. 1 jalapeño
  6. 1 sweet potato
  7. 5.5 oz coconut milk
  8. ⅓ cup peanut butter
  9. 6 oz Lacinato kale
  10. ½ oz fresh cilantro
  11. 1 lime
  12. 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: Peanut, Tree Nut (Coconut)
Tools: Large pot, Small saucepan
SERVINGS
PREP & COOK TIME
40 min
CALORIES
740
FAT
37g
CARBOHYDRATES
83g
PROTEIN
22g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Add the black quinoa, 1 cup (2 cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and spirals start to burst, 18 to 20 minutes.

2
Prepare the vegetables

Peel and thinly slice the shallot(s). Peel and mince the garlic. Peel and mince the ginger. Deseed and thinly slice the jalapeño(s). Peel and dice the sweet potato(es).

3
Cook the aromatics

Heat 2 tsp (4 tsp) vegetable oil in a large pot over medium-high heat. Add sliced shallot, minced garlic, minced ginger, and just half the sliced jalapeño. Cook until vegetables are softened and aromatic, 1 to 2 minutes.

4
Simmer the soup

Add the coconut milk, peanut butter, 1½ cups (3 cups) water, and 1½ tsp (1 tbsp) salt to the pot with the aromatics and whisk. Add diced sweet potato, bring soup to a boil, and reduce heat to low. Simmer until sweet potato is tender, 9 to 11 minutes. Destem Lacinato kale and roughly chop the leaves. Roughly chop the cilantro. Halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges.

5
Add the greens

Add the chopped Lacinato kale and just half the chopped cilantro to the pot with the soup and cook until kale is wilted, 3 to 4 minutes. Add lime juice to the soup, stir, and remove from heat.

6
Serve

Divide the cooked black quinoa between large, shallow bowls. Ladle the coconut peanut soup over it. Top with remaining chopped cilantro and remaining sliced jalapeño. Serve with lime wedges. Bon appétit!

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