1 tbsp olive oil
2 chopped green peppers
1 chopped shallot
3 cloves of garlic
2 tbsp chopped ginger
3 cups veggie broth
1 tbsp peanut butter
1 can fire roasted tomatoes salsa flavor
1 large sweet potato cut in chunks
1 bag frozen kale mix
1/2 tsp red pepper flakes or tabasco sauce
1 tbsp peanuts for garnish per serving
Sauté peppers and shallot until brown and soft, add garlic and ginger and stir till flavors are released.
Add broth, peanut butter, canned tomato, sweet potato, kale mix, and red pepper flakes. Bring to a boil, then lower heat and cook for about 15 to 20 minutes until potatoes are soft.
Salt to taste.
Serves 4: 183 calories each serving, add 52 calories for the peanuts. The whole soup is 735 calories.
This dish can be made with any other vegetables than kale, spinach, mixed greens, etc. We had left over arugula, a zucchini, and some salsa from chipotle, I threw that all in the mix as well. We topped each serving with a tablespoon of peanuts. It has just enough heat and is very flavorful.