Kale and Peanut Soup

Vegetarian , Vegan


4 cups vegetable broth 

2 cups water 

1 medium onion 

2 Tbsp fresh ginger -grated 

4 cloves garlic -grated (Te Mahanga) 

1 bunch kale -cut fine (Ettrick Gardens)

¾ cup chunky peanut butter (Bay Road)

½ cup tomato paste

Sriracha for seasoning 

Ground black pepper 

¼ cup cut peanuts -roughly cut 

1 cup brown rice


Pour broth and water into a large heavy saucepan, bring to the boil. Add onion, ginger, garlic, and salt. Cook for 20 minutes on medium. Use a medium size heat proof bowl mix peanut butter and tomato paste, then transfer 1-2 cups of the stock and mix until smooth. Pour peanut mixture back into the pot and mix well. Stir in the kale and season with sriracha (or a hot sauce of your choice) and ground black pepper. Simmer for around 15 minutes on low-medium heat. Cook the brown rice, as a pre packet, season with 1 tsp of olive salt and a splash of olive oil. Serve over brown rice and sprinkle with fresh chopped peanuts.


Recipe by: Amy Dougherty


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