This is probably the most confusing, the most delectable soup I’ve ever slurped.
I mean, this is a warm bowl of peanuts. Peanuts in soup. Peanuts, kale, tomato, corn…sriracha…in soup? SO WIERD.
I stumbled across this recipe last winter, after my coworker made a rendition of this soup and brought it in for everyone to try at lunch. Let’s just say, I was a tad hesitant.
I a HUGE peanut butter fan, however, not typically in savory dishes (unless its peanut butter slathered on some pretzels. Then I’m game). I love just plain peanut butter. And I love any and all of the sweet peanut butter pairings you can think of. But, I repeat, in a soup?
Even though I was a little unsure, I was excited to get me a spoonful. The ingredients seemed reminiscent-ish of pad thai (which I am an occasional fan of), and I really do LOVE trying new things. I am constantly intrigued by foods I haven’t yet tasted, and flavor combinations that surprise me. And this soup is exactly that. A combination of a few simple ingredients, that come together to create extreme depth of flavor in one bowl.
The ginger, garlic, and onion are this amazing trio that brings out the best notes in the peanut butter, broth, and tomato paste, while creating a creamy and rich (but not overly so) base. The kale adds incredible texture to the dish, lending a subtle crunch, while softening just enough without becoming soggy. And honestly, you could stop right there and have a pretty great soup.
But why not make it even better?
The corn and sriracha do exactly that, with their addition of a sweet and spicy punch! ITS SO GOOD. So good.
I wish I could ladle you all a bowl right now and feed it to you for lunch.
If you don’t believe my ranting, then trust me when I say this is the soup my husband (AKA the most honest of critics) dubbed – best in all of existence. I believe his exact words were, “Tina. TINA! This is absolutely my number one favorite soup. Even better than broccoli cheddar.”
Better than broccoli cheddar? Hmmm…big words right there.
Also, its cold. Sweater weather = soup weather.
6 cups vegetable broth
1 medium red onion, roughly chopped
2 tablespoons minced fresh ginger
4 cloves garlic, minced
¾ cup creamy peanut butter
½ cup tomato paste
1 bunch kale, ribs removed and leaves chopped
1 cup frozen corn
1 teaspoon sriracha (plus more to taste)
salt & pepper
In a large pot, bring the vegetable broth to a boil. Stir in the onion, ginger, and garlic. Turn the heat down to medium-low, cook covered for 20 minutes.
In a medium bowl, combine the peanut butter and tomato paste, then add 1 to 2 cups of the hot broth to the bowl. Whisk together until smooth, then pour the mixture back into the soup and stir well.
Add in the kale, corn, and sriracha. Simmer for about 20 more minutes on medium-low heat, stirring often. Grind in salt and pepper to taste. Ladle into bowls and devour that deliciousness!