Spicy Peanut Soup

It is that time of year when nothing beats a warm bowl of soup!

This soup is not only delicious, but is also packed with nutritious ingredients. The jalapeño, spices and garlic make a spicy base for this creamy peanut butter soup!


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 tbsp fresh ginger, minced
  • 4 cloves of fresh garlic, minced
  • 1 jalapeno - diced, seeds and ribs removed
  • 2 tsp cumin
  • 1/2 tsp black pepper 
  • 2 tbsp tomato paste
  • 1 can (14oz) canned crushed tomatoes
  • 4 cups of chicken or vegetable stock 
  • 1 sweet potato - peeled and diced
  • 1 can (14oz) chickpeas, drained 
  • 4 cups of kale, chopped
  • 1 cup of HomePlate Crunchy Peanut Butter 
  • Optional- salt (to taste), peanuts (crushed) and cilantro (chopped) for garnish. 

Want an extra kick of protein? Add 1.5 cups of shredded chicken!


  1. In a large pot heat olive oil and add onions and sauté until softened and translucent.
  2. Add ginger, jalapeno and garlic and stir until fragrant, about 1 min.
  3. Add the pepper, cumin and tomato paste and cook for another few minutes, stirring, until paste darkens.
  4. Add the crushed tomatoes, stock, sweet potatoes, chickpeas and peanut butter. Bring to a boil and stir until fully combined. Turn the heat down to low and simmer for 15 minutes, until sweet potatoes are tender.
  5. Add in kale (and optional shredded chicken) and cook for another 5 minutes.
  6. Taste the soup before adding salt. Depending on how salty your stock was, it may not need anymore salt. 
  7. Serve warm soup topped with cilantro and crushed peanuts. Enjoy!


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1 comment

  • Goes well in lentil soup too with some curry powder. And add a bit to stir-fry veggies with leftover pork. Love Home Plate!

    Robin Brooks

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