Vegetarian African Peanut Soup

from cookie and kate - amazing! complex flavor

• Ready In: 45 mins
• Serves: 4

Ingredients

• 5  cups  low sodium vegetable broth
• 1  medium red onion, chopped
• 2  tablespoons  peeled and minced fresh ginger
• 4  garlic cloves, minced
• 1  teaspoon salt
• 1  bunch  collard greens, ribs removed and leaves chopped into 1-inch strips (or kale)
• 3⁄4 cup  unsalted peanut butter (chunky or smooth)
• 1⁄2 cup tomato paste
•  hot sauce, like sriracha (AKA rooster sauce)
• 1⁄4 cup  roughly chopped peanuts, for garnish
•  cooked rice, to serve with

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.
3. 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.
4. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.