Spending an obscene amount of time at home is an unavoidable reality for most of us right now. On the other end of the spectrum are the grocery store workers, delivery drivers, and medical professionals who are risking their lives every day to keep us fed and safe. Whether you have more time to cook or it?s business as usual, I don?t think there?s a single person out there who couldn?t benefit from a comforting bowl of soup. Especially when it?s infused with peanut butter! Introducing, our spicy peanut soup with coconut and kale.

I?ve long been a fan of cooking with peanut butter. It?s my favorite way to marinate tofu (along with a splash of soy sauce and lime juice) and it can be used to make a pretty killer salad dressing, too. Peanut butter makes this soup thick and hearty while lending delicious peanut-y flavor. Crunchy or smooth, salted or unsalted – it?s your call. If you use unsalted peanut butter, you?ll just need to add another pinch of salt to this soup to make the flavors sing. 
I ran out of vegetable broth the other day so I made my own for the first time. Yes, it?s true. I exclusively use vegetable broth from a carton. I am a woman of convenience! But, I found myself with a few extra vegetables and a whole lot of extra time on my hands this weekend so I followed a recipe for vegetable stock in Laura Wright?s cookbook, The First Mess. It?s honestly so easy, and it tasted so good. So good that I made another batch the next day. I am now a...