This vegan soup is loaded with flavor and nutrition. Coconut milk and aromatic spices will bring your family out of the woodwork to see what's cooking.
Ingredients
- 2 T olive or canola oil
- 8 garlic cloves, minced
- 1 - 2 jalapeños, seeded and minced (to taste)
- 2 onions, chopped
- 2 red bell peppers, seeded and chopped
- 8 cups vegetable broth
- 1 can garbanzo beans, drained
- 3 cups chopped canned tomatoes
- 2 cups peeled and chopped yams (1 large yam)
- 2.5 T curry powder
- 2 t ground cumin
- 1 t ground turmeric
- 1 1.5
- 1 stick cinnamon
- Kernels from 2 ears fresh corn
- 5 ounces baby kale leaves
- 3 14-ounce cans coconut milk
- ¼ cup smooth peanut butter
- 2 T Worcestershire sauce (or vegetarian alternative)
- ½ cup chopped cilantro
- ¾ cup chopped roasted peanuts
- Lime wedges to squeeze in soup before serving
Directions
- 1Heat the oil in the bottom of a big soup pot, or a french oven. Saute the onions, jalapeño and garlic for about 5 minutes. Add bell peppers and saute another 5 minutes until soft.
- 2Add vegetable broth, garbanzo beans, tomatoes, yams ginger and spices and bring to a boil. Turn down to simmer and cook for about 20 minutes until the yams are almost tender. Add corn kernels and kale and cook for another 5 minutes.
- 3Add coconut milk, peanut butter, Worcestershire and cilantro and cook 5 minutes to combine flavors.
- 4Garnish with peanuts and squeezes of fresh lime.
