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.
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
- Wash kale or collard greens. Remove the ribs and chop leaves into 1 inch strips. Set aside. 
- Combine the broth and water in a medium Dutch oven or stock pot. 
- Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes. 
- 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. 
- Simmer for about 15 more minutes on medium-low heat, stirring often. 
- Season with additional salt or hot sauce if desired. 
- Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts. 
- Enjoy! 
Adapted from Cookie and Kate’s recipe
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