Vegetarian West African Peanut Soup
Ingredients
The soup base
-
4
cups
low-sodium vegetable broth
-
2
cups
water
-
1
medium
red onion, chopped
-
2
tablespoons
peeled and minced fresh ginger
-
4
cloves
garlic, minced
-
1
teaspoon
salt
-
1
bunch
collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
The creamy mixture
-
¾
cup
unsalted peanut butter (chunky or smooth)
-
½
cup
tomato paste
For serving
-
¼
cup
roughly chopped peanuts, for garnish
-
to taste
hot sauce, like sriracha
-
to serve
cooked brown rice (optional)
Instructions
- Combine the broth and water in a medium Dutch oven or stock pot and bring to a boil.
- Add the onion, ginger, garlic, and salt, then cook on medium-low heat for 20 minutes.
- In a mixing bowl, combine the peanut butter and tomato paste, then whisk in 1 to 2 cups of the hot stock until smooth.
- Pour the peanut mixture back into the soup and mix well.
- Stir in the collard greens and season with hot sauce to taste.
- Simmer for about 15 more minutes, stirring often, and adjust seasoning if needed.
- Serve over cooked brown rice if desired, and top with chopped peanuts.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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