Spicy Peanut Soup. Are you ready?

All the people shout: WE ARE READY!

When eating well involves:

sweet potatoes
peanuts / peanut butter
fire roasted tomatoes
garlic and jalapeño
cilantro

…and a generally creamy, spicy, YUMMY vibe, there is no denying this.

You guys, this soup! Stew? It’s kind of both. It depends on how you make it and how much liquid you add, but EITHER WAY IT IS SO DARN GOOD. It literally checks all the boxes – creamy, satisfying texture; extremely awesome flavor; super nutritious; doesn’t take five and a half days to make. It doesn’t have meat, but girl, if you want meat, add meat! Not huge on kale? Swap for spinach. These are my favorite kinds of recipes – ones that just kind of let you do whatever you want to do and make it your very own.

Some Options for Cooking Peanut Soup

Okay, you’ve got choices here.

Instant Pot: Raise your hand if you got one for Christmas. Yeah? Good news, because this can be made in the Instant Pot!
Slow Cooker: also a yes!
Stovetop: ALSO a yes! In almost the same amount of time! You just need to babysit it a little more, but hey – babysitting garlic, onion, jalapeño, sweet potatoes, and a creamy soup base as it comes together happens to be my all-time favorite kind of babysitting.
Freezing it for meal prep: OF COURSE YES! More on that HERE.

Why I Love This Soup

This soup is cozy and lovely. It’s not too spicy, although you could just omit the jalapeño altogether if you were worried about that. It has just the right balance of creaminess and kick and it reminds me of another version of a good-for-you curry. Speaking of which, this would go great over some brown rice or quinoa.

You would not be sad if you made a skillet of socca (bread! hot, buttery, crispy, gluten-free chickpea flat bread!) to go with this soup.

You have no excuses. I am not letting you get out of making this recipe.

Blanket, soup mug, and Netflix, coming right up.