Peanut Corn Soup with Baked Potato Chips

There’s a scene in 30 Rock where Liz Lemon says to her boss, “what a week, huh?” to which he responds: “Lemon, it’s Wednesday.” Today, I can relate. Between the usual stress of graduate school, an infected cyst on my face, my team’s big fat L in the national championship, and endless household chores…I kind of feel like I have already experienced a week’s worth of stress.

…so I really wanted to make something comforting tonight. Something hot, spicy, and loaded with turmeric goodness. This peanut corn soup was inspired by another peanut-based soup, but altered to include some of the ingredients I love most (i.e. lentils and corn). The baked potato chips on the side are optional, but I think they complement the soup really nicely! Plus they only add like an extra 5 minutes of prep time and potatoes are cheap, so why the heck not!

A note about spiciness – omit the jalapeños if you do not likely spicy foods!

Peanut Corn Soup with Baked Potato Chips

• Prep/Cook Time: 40-60 minutes (it took me close to 60, but it shouldn’t have)
• Servings: 5-6 bowls of soup
• Difficulty: very simple!

Baked Potato Chips:

• 2 Russet potatoes
• 2 tbsp olive oil
• Salt, pepper, turmeric, and minced onion (to taste)

Peanut Corn Soup:

• 1 tbsp peanut oil
• 2 cloves garlic, minced
• 1 jalapeño (seeds removed), diced
• ½ tbsp minced onion
• 1 tsp turmeric
• ½ tsp salt
• ½ tsp chili powder
• 2 cups milk or milk substitute (I recommend coconut milk or cashew milk)
• 3 cups water
• 1 cup lentils
• ½ cup unseasoned peanuts
• ¼ cup creamy peanut butter
• 1 cup corn
• 1-2 cups chopped kale

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