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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 3127 kcal 156 %
- Fat 232 g 357 %
- Saturated 47 g 237 %
- Carbs 217 g 72 %
- Fiber 50 g 199 %
- Protein 83 g 165 %
- Cholesterol 0 mg 0 %
- Sodium 4732 mg 197 %
- Calcium 1001 mg 100 %
- Magnesium 637 mg 152 %
- Potassium 4257 mg 91 %
- Iron 23 mg 126 %
- Zinc 12 mg 111 %
- Phosphorus 1389 mg 198 %
- Vitamin A 2276 µg 253 %
- Vitamin C 250 mg 278 %
- Thiamin (B1) 2 mg 176 %
- Riboflavin (B2) 1 mg 107 %
- Niacin (B3) 35 mg 217 %
- Vitamin B6 2 mg 170 %
- Folate equivalent (total) 813 µg 203 %
- Vitamin B12 0 µg 0 %
- Vitamin D 0 µg 0 %
- Vitamin E 42 mg 278 %
- Vitamin K 1081 µg 901 %
Vegan Peanut, Sweet Potato, and Kale Soup With Coconut Recipe
Ingredients
- 6 medium cloves garlic
- 1 1/2-inch knob of ginger, peeled and roughly chopped
- 1 small bunch cilantro (about 1 1/2 ounces; 45g), thick stems reserved separately from leaves and tender small stems
- 1 Serrano or jalapeño chili, stemmed and halved, divided
- Kosher salt
- 2 (14-ounce; 400ml) cans full-fat coconut milk (see note above)
- 2 tablespoons vegetable oil, divided (90ml)
- 6 scallions, whites and pale green parts only, thinly sliced, divided
- 1 teaspoon ground turmeric
- 1 quart water or homemade vegetable stock (see note above)
- 8 ounces sweet potatoes, peeled and cut into 1/2-inch dice (about 2 small sweet potatoes; 225g)
- 8 ounces roasted shelled peanuts (about 2 cups; 225g)
- 2 teaspoons sugar
- 1 (5-ounce; 140g) bunch lacinato kale, thick stems discarded, leaves very roughly chopped
- 1 tablespoon (15ml) fresh juice from 1 to 2 limes
- Freshly ground black pepper
- Hot sauce, such as Frank's Red Hot, to taste
- Rice, for serving (I like using red or black rice)
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