Vegetarian African Peanut Soup

Recipe by sofie-a-toast
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 34
    cup unsalted peanut butter (chunky or smooth)
  • 12
  • hot sauce, like sriracha (AKA rooster sauce)
  • 14
    cup roughly chopped peanuts, for garnish
  • cooked rice, to serve with
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DIRECTIONS

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