West African Peanut Soup


I’m going to start off by saying: don’t judge this soup before trying it!

A good friend of mine found this recipe on Pinterest and told me about it.
With the link she said “This is one of my favorite Pinterest recipes it sounds gross, but it’s so good!”

When I read it I also thought it sounded a little weird and normally I would have probably skipped over it but since she recommended it, and I’m always up for new recipes to try, I had to go for it and I’m glad I did!

The website where it’s posted also mentions how the ingredients might sound like “a regrettable combination” but to trust her because it’s so good.

But enough trying to talk you into it! Here it is:

– 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

-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 brown rice if you’d like, and top with a sprinkle of chopped peanuts.

One of the things I was most excited about in this recipe was the ginger (I absolutely love ginger). However, I couldn’t taste it like I was hoping so next time I’ll be adding some extra.

Thanks to Cookie and Kate for the recipe!


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