Vegetarian Peanut Soup

🥘 Ingredients

• tomato paste*
  1/2 cup

Instructions

• broth (low-sodium vegetable)
  4 cups
• chopped peanuts (roughly, for garnish)
  1/4 cup
• collard greens (or kale, ribs removed and leaves chopped into 1-inch strips)
  1 bunch
• cooked brown rice (for serving) (optional)
• garlic (minced)
  4 cloves
• ginger (peeled and minced fresh)
  2 tablespoons
• hot sauce (AKA rooster sauce, like sriracha)
• onion (red, medium, chopped)
  1
• peanut butter (unsalted, chunky or smooth)
  3/4 cup
• salt
  1 teaspoon
• water
  2 cups

🍳 Cookware

• dutch oven
• stock pot
• bowl

1. 1

   Gather tomato paste* .

   tomato paste*: 1/2 cup

Instructions

1. 1

   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 .

   broth: 4 cups (low-sodium vegetable), water: 2 cups, onion: 1 (red, medium, chopped), ginger: 2 tablespoons (peeled and minced fresh), garlic: 4 cloves (minced), salt: 1 teaspoon, peanut butter: 3/4 cup (unsalted, chunky or smooth), collard greens: 1 bunch (or kale, ribs removed and leaves chopped into 1-inch strips), hot sauce (AKA rooster sauce, like sriracha), cooked brown rice (for serving), chopped peanuts: 1/4 cup (roughly, for garnish)
2. 📝

   NOTES Adapted from Local Bounty: Vegan Seasonal Recipes by Devra Gartenstein. *The cookbook author suggested that 1 cup canned crushed tomatoes is a suitable substitution for the tomato paste, but commenters report that the crushed tomatoes produce a runny soup (unlike the thick soup shown here). I highly recommend using tomato paste if you can find it. I also recommend Muir Glen‘s organic tomato products—they come in BPA-free cans and seem to be readily available. Most African peanut soup recipes include sweet potatoes. I suppose you could toss in a chopped sweet potato when you bring the stock to a boil, but I liked the soup as is.