Tomato Peanut Soup Tomato Peanut Soup

Author: Canadian Living

Packed with protein, peanuts give this colourful soup a velvety texture and rich, creamy taste. Roasted Vegetable Stock would be a tasty base for this and other vegetarian dishes.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2006



In large Dutch oven or saucepan, heat oil over medium heat; fry onion, celery, garlic, ginger, salt, coriander and cayenne, stirring occasionally, until softened, about 3 minutes.

Add tomatoes, sweet potatoes and stock; bring to boil. Whisk in peanut butter; reduce heat and simmer until potatoes are tender, about 20 minutes.

Stir in kale and lemon juice; simmer until wilted, about 3 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)

Nutritional facts Per serving: about

  • Sodium 922 mg
  • Protein 6 g
  • Calories 201.0
  • Total fat 10 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 25 g


  • Iron 12.0
  • Folate 10.0
  • Calcium 8.0
  • Vitamin A 108.0
  • Vitamin C 68.0
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Tomato Peanut Soup