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Vegetarian West African Peanut Soup

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READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. 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. 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. 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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