West African Peanut Soup

West African Peanut Soup

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Recipe by Cookie and KateCourse: SoupsCuisine: AfricanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

A creamy, nourishing soup made of basic pantry ingredients, herbs and greens. It doesn’t require much prep and the hot sauce cuts down on the total number of ingredients, so it’s perfect for cold days and lazy weeknights.

Ingredients

  • 4 Cups Low-Sodium Vegetable Broth

  • 2 Cups Water

  • 1 Medium Red Onion, chopped

  • 2 Tbsp Fresh Ginger, peeled and minced

  • 4 Cloves Garlic, minced

  • 1 Tsp Salt

  • 1 Bunch Collard Greens, ribs removed and leaves chopped

  • 3/4 Cup Unsalted Peanut Butter

  • 1/2 Cup Tomato Paste

  • Hot Sauce

  • 1/4 Cup Peanuts, roughly chopped for garnish

  • Cooked Rice

Directions

  • 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.

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