African Peanut Soup
a delicious vegetarian dish Alexander enjoyed at college at Mines
- 4 cups vegetable broth (low-sodium recommended)
- 2 cups water
- 1 red onion medium size, chopped
- 2 tablespoons peeled and minced fresh ginger (from a bottle works)
- 4 cloves garlic minced
- 1 teaspoon salt
- 1 bunch collard greens or kale, ribs removed and leaves chopped into 1-inch strips (approx 12 oz if purchasing chopped kale)
- ¾ cup unsalted peanut butter chunky or smooth
- ½ cup tomato paste*
- Hot sauce like sriracha (AKA rooster sauce)
- ¼ cup roughly chopped peanuts for garnish
- Cooked brown rice for serving (optional)
- 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.
Very slightly adapted from “Vegetarian Peanut Soup” on Cookie + Kate. We enjoyed a baked baguette with margarine with the meal and it was delicious. Per the photos in the original recipe, consider serving the rice on one side / half of each bowl, and the soup on the other, allowing folks to mix it together on their own. Also go light on the Sriracha while cooking, before serving, put provide Sriracha sauce for those who want a little more spice in their soup.
Tried this recipe?Let us know how it was!