Spiced Yam and Peanut Soup with Greens

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty West African-inspired soup featuring tender yam cubes in a rich peanut broth with sautéed greens. This African-inspired vegan recipe, ready in about 50 minutes, pairs yams, peanut butter (natural, unsweetened), onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 African cuisine 350 cal/serving

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Ingredients

2 large (about 1.5 lbs), peeled and cubed yams
1/3 cup peanut butter (natural, unsweetened)
1 medium, chopped onion
3 minced garlic cloves
1-inch piece, minced ginger root
5 cups vegetable broth
1/4 tsp cayenne pepper
1/2 tsp smoked paprika
3 cups chopped kale leaves
2 tbsp olive oil
to taste salt
to taste black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion, 3 minced garlic cloves, and 1-inch minced ginger root. Sauté for 5 minutes until fragrant and translucent.
Step 2: Add 2 large peeled and cubed yams and 5 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes until yams are tender.
Step 3: Stir in 1/3 cup natural peanut butter, 1/4 tsp cayenne pepper, and 1/2 tsp smoked paprika. Use an immersion blender to partially puree the soup, leaving some yam chunks for texture.
Step 4: Add 3 cups chopped kale leaves and simmer for another 5 minutes until greens are wilted and tender.
Step 5: Season with salt and black pepper to taste. Serve hot with crusty bread or steamed rice.