Vegetarian West African Peanut Soup
This hearty and vibrant soup is a flavorful combination of tender collard greens, aromatic ginger, and creamy peanut butter, all simmered in a rich and savory broth. The fusion of earthy and nutty flavors creates a comforting dish that is both wholesome and satisfying. Garnished with a hint of hot sauce for a kick of heat, this soup is perfect for a cozy meal any day of the week.
— Constant Cookbook
Ingredients
- 6 cups low sodium vegetable broth
- 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
- 3/4 cup unsalted peanut butter (chunky or smooth)
- 1/2 cup tomato paste, or 1 cup canned crushed tomatoes*
- Hot sauce, like sriracha (AKA rooster sauce)
- 1/4 cup roughly chopped peanuts, for garnish
Instructions
- 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.
Cook Time
35M
Prep Time
PT10M
Yield
4
Nutrition
- Calories: 431 calories
- Sugar Content: 13.8 g
- Sodium Content: 1510.8 mg
- Fat Content: 29.6 g
- Saturated Fat Content: 5.6 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 32.8 g
- Fiber Content: 10.4 g
- Protein Content: 16.6 g
- Cholesterol Content: 0 mg
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