Vegetarian West African Peanut Soup

"We adore the flavors of West Africa, and this recipe from cookieandkate.com is a new favorite (and so easy)!"
 
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Ready In:
1hr
Ingredients:
10
Serves:
4-6
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ingredients

  • 6 cups low sodium vegetable broth
  • 1 medium red onion, chopped
  • 2 tablespoons fresh ginger, peeled and minced
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1 bunch collard greens, ribs removed and leaves chopped into 1-inch strips (or kale)
  • 34 cup natural-style peanut butter (chunky or smooth)
  • 12 cup tomato paste
  • hot sauce, like sriracha, to taste
  • 14 cup peanuts, roughly chopped for garnish
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directions

  • 1. In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
  • 2. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
  • 3. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.

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RECIPE SUBMITTED BY

I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
 
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