Skip to main content

Vegetarian Peanut Soup

serves 4


This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and kale, this soup comes together quickly and would be a great weeknight meal. West African Peanut Soup

 

INGREDIENTS

  • 4 cups low-sodium vegetable broth (or water)

  • 2 cups water

  • 1 medium red onion, chopped

  • 2 tablespoons  fresh ginger, minced

  • 4 cloves garlic, minced

  • 1 teaspoon salt

  • 1 bunch kale or collard greens (or 4 cups chopped cabbage)

  • ¾ cup unsalted peanut butter (chunky or smooth)

  • ½ cup tomato paste

  • hot sauce, like Sriracha (in the bottle with a rooster)

  • ¼ cup roughly chopped peanuts, for garnish (optional) 

  • Cooked brown rice, for serving (optional)

INSTRUCTIONS

  1. Wash kale or collard greens. Remove the ribs and chop leaves into 1 inch strips.  Set aside.

  2. Combine the broth and water in a medium Dutch oven or stock pot. 

  3. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.

  4. 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. 

  5. Stir in the collard greens and season the soup with hot sauce to taste.

  6. Simmer for about 15 more minutes on medium-low heat, stirring often. 

  7. Season with additional salt or hot sauce if desired. 

  8. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.

  9. Enjoy!

Peanut butter brands ranked worst to best10 Health Benefits of Kale


Adapted from Cookie and Kate’s recipeBNH logo-Medium.tif
Labels:

Comments

Post a Comment

Popular posts from this blog

Campbell’s Tuna Noodle Casserole

A classic North American dish! 8 servings printer-friendly recipe Ingredients 2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium) 1 cup milk (fresh or canned) 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted Directions Step 1 Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Step 2 Bake at 400 degrees F for 30 minutes or until hot. Stir. Step 3 Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.  Enjoy with a crunchy salad or with some roasted vegetables. TIPS For a Cheese Topping: In place of buttered breadcrumbs, top with 1/2 cup shredded Cheddar cheese over hot casserole. For Chicken Noodle Casserole: Substitute about 2 cups cooked cubed chicken or Swanson(R) Chunk Chicken, drained, for tuna. Instead of egg noodles, use cooked macaroni. cooked rice or another grain. If you do not...
Post a Comment
Read more

Gazpacho

 Easy Gazpacho serves 4 (5 cups)  This gazpacho recipe is the best! It’s a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Be sure to make it in advance so the soup can chill for at least 2 hours.  INGREDIENTS ⦁ 2 ½ pounds ripe red tomatoes (about 4 large or 9 small) ⦁ 1 small Vidalia or sweet yellow onion (½ pound), peeled and cut into rough 1″ chunks ⦁ 1 small cucumber (½ pound), peeled and seeded ⦁ 1 medium red bell pepper, cored and seeded ⦁ ¼ cup fresh basil leaves, plus extra for garnish ⦁ 1 large garlic clove, peeled ⦁ ¼ cup extra-virgin olive oil ⦁ 2 tablespoons sherry vinegar or red wine vinegar ⦁ ¾ teaspoon fine sea salt ⦁ Freshly ground black pepper INSTRUCTIONS ⦁ To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter. Core the tomatoes and cut them into rough 1″ chunks. Reserve about ¼ cup of the juicy tomato seeds and place them in your small bowl (we...
Post a Comment
Read more

Easy 20-minute Butter Chicken

  Easy 20-minute Butter Chicken serves 4 Get Recipe This a quick way to make butter chicken.  It goes well with a side of rice or naan! Ingredients 1 tablespoon oil 1 tablespoon butter 1 medium onion, diced 1 teaspoon fresh ginger, finely minced or grated  2-3 cloves garlic, finely minced or crushed 1 ½ pounds about 2-3 boneless, skinless chicken breasts, cut into ¾-inch chunks 4 tablespoons tomato paste or 8 oz can of tomato sauce 1 tablespoon garam masala 1 teaspoon cayenne or paprika, adjust to taste 1 teaspoon Fenugreek (or substitute with mustard powder or seeds) 1 teaspoon  cumin 1 tsp salt 1/4 tsp black pepper 1 cup heavy cream (or use light cream, evaporated milk or yogurt for lower fat) Hot cooked rice and naan for serving Instructions Heat a large skillet or medium saucepan over medium-hig...
Post a Comment
Read more