More than a few blog readers have asked me if my recipes going forward will be along the same lines of what I’ve been presenting these past several years. My response has been, yes, absolutely, as my cooking techniques and tastes have not changed overall.
Also, if you have strong opinions about my post about not being vegan anymore, I encourage you to read through the comments and contribute your own. I have learned quite a bit about myself and others from this compelling discussion that includes words of words of support for my current situation as well as constructive comments that represent the vegan perspective.
Anywho, I think today’s recipe is especially appropriate because it was inspired by one of my favorite local vegan cafes located in beautiful Morro Bay, CA. Their African, Garbanzo, and Kale Soup isn’t a regular menu item, but I happened to be there a few months ago when it was featured as a daily special.
Peanut butter soup? Count me in!
I snapped a picture of the ingredient list for inspiration, although I ended up going a different direction with my recipe, save for the stars: PB, garbanzo beans, and kale:
I don’t know what took me so long to re-create this delicious soup at home, but with summer officially starting soon, I decided I better hop to it before the weather makes it uncomfortable to prepare hot foods such as this one.
You’ll see I used a bag of frozen green garbanzo beans that I bought on sale at the health food store (don’t ask my why they’re green, I think it’s because they’re picked early?). Turns out, the green garbanzos were great for this soup and didn’t alter the flavor. Regular ole’ garbanzo beans will work fine, too, though:
You start out by water-sauteeing the veggies, adding the sweet potatoes, spices, and beans:
After stirring in the broth and letting the veggies cook, you then add the kale, peanut butter, and tahini. The last step is to use a hand-immersion blender to give it a chunky texture. I also wanted to comment that I find beans a lot easier to digest when they are blended or pureed so that’s another good reason to go to the effort, IMHO:
As you can see from the written recipe below, I used a combination of tahini and peanut butter so the PB flavor wouldn’t be overwhelming <—-is this even possible? 🙂
- 1 shallot or ½ medium red onion, chopped
- ½ cup chopped celery
- 1 red bell pepper, chopped
- 6 cloves black or fresh garlic, chopped
- 2 medium sweet potatoes, chopped
- 10 ounce bag of frozen (and defrosted) garbanzo beans or 1 15-ounce can (drained and rinsed)
- 1 teaspoon ground ginger
- 2 tablespooons no-salt seasoning
- 1 teaspoon dried oregano
- 4 cups low-sodium vegetable broth
- 2-3 tablespoons + 2 cups of water (you will use the tablespoons of water for water-sauteeing the vegetables)
- 2 cups chopped kale
- ⅓ cup unsalted peanut butter
- ¼ cup unsalted tahini
- 1 small lime (juiced, for topping)
- fresh chives (optional, for topping)
- Heat a few tablespoons of water in a large pot over medium heat. Add the chopped onion and let cook for 2-3 minutes. Add the chopped celery and chopped red bell pepper, stir, and continue to water-saute the vegetables for a few more minutes.
- Next, add the garlic and stir with the other vegetables. Add a few more tablespoons of water if the mixture starts to become dry. Add the chopped sweet potatoes, beans, and the ground ginger, dried oregano, and no-salt seasoning. Cook the mixture for just another minute or so, stirring to combine.
- Pour in the vegetable stock and additional water (2 cups) and bring the soup to a boil. Lower the heat, cover, and simmer for 20 minutes or until the sweet potatoes have softened.
- Lower the heat and add the chopped kale, peanut butter, and tahini. Cover and cook for 5 more minutes. Turn the heat off and use a hand-immersion blender to create the desired texture (I recommend leaving it slightly chunky). Serve hot, with a squeeze of fresh lime and chives on top.
One other note. I am in luuuurve with black garlic:
This is a fairly new-to-me ingredient, but I understand it to be fermented and with healthy bacteria. I notice that it tastes much sweeter than regular garlic, doesn’t bother my tummy, and doesn’t give me, well, garlic breath. I substitute it freely with regular garlic. [Editor’s note: you can use regular garlic in this soup if you prefer].
Here is another photo of the soup, chock full of nutrition and flavor:
Enjoy and happy summer to you!!!