West African Peanut Soup Written by ryannimilwich on March 11, 2020 in Soups Jump to RecipePrint Recipe Print West African Peanut Soup0 from 0 votesRecipe by Cookie and KateCourse: SoupsCuisine: AfricanDifficulty: EasyServings4servingsPrep time10minutesCooking time35minutesTotal time45minutesA 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. Ingredients4 Cups Low-Sodium Vegetable Broth2 Cups Water1 Medium Red Onion, chopped2 Tbsp Fresh Ginger, peeled and minced4 Cloves Garlic, minced1 Tsp Salt1 Bunch Collard Greens, ribs removed and leaves chopped3/4 Cup Unsalted Peanut Butter1/2 Cup Tomato Paste Hot Sauce1/4 Cup Peanuts, roughly chopped for garnish Cooked RiceDirectionsCombine 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.