Baby, its STILL coooooollllddd outside, so soup it is!! We have adapted this West African Peanut Soup from Cookie & Kate slightly. It is something a little different and fun, with the familiar “peanut butter” flavor that kids love! Garnishing this soup in key, and kicks it up beyond amazing!
6 cups low sodium vegetable broth
1 medium red onion, chopped
1 medium sweet potato, chopped (you can cheat a bit and buy the fresh bagged “sweet potato fries” and cube them up)
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch spinich (or kale), ribs removed and leaves chopped into 1-inch strips
¾ cup unsalted peanut butter (chunky or smooth)
½ cup tomato paste*
Hot sauce, like sriracha (AKA rooster sauce) (optional)
¼ cup roughly chopped peanuts, cilantro, green onion & unsweetened shredded coconut for garnish
2 cups cooked brown or white rice
****Meat eater cheater: Add cubed or shredded chicken (or browned tofu) to kick up the protein
- In a medium Dutch oven or stock pot, bring the broth to a boil. 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.
- Serve over cooked rice, and top with a sprinkle of chopped peanuts, copped cilantro, chopped green onion and shredded coconut. The garnishes make this souper extra special!