West African Peanut Soup

West African Peanut Soup

Based on Kate's recipe in Cookie and Kate.

Ingredients

Makes

  • 1 cup brown rice [0]
  • 6 cups low sodium vegetable broth [1]
  • 1 medium red onion, chopped [2]
  • 2 tablespoons peeled and minced fresh ginger [2]
  • 4 cloves garlic, minced [2]
  • 1 teaspoon salt [2]
  • ¾ cup unsalted peanut butter (chunky or smooth) [3]
  • ½ cup tomato paste [3]1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips [5]
  • Hot sauce, like sriracha [5]
  • ¼ cup roughly chopped peanuts, for garnish [6]

Preparation

  1. Rinse brown rice then cook in a pot with 2 cups of water and a teaspoon of salt for 45 minutes. Once cooked allow to rest for 10-15 minutes
  2. In a medium Dutch oven or stock pot, bring the broth to a boil.
  3. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
  4. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste
  5. 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.
  6. 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.
  7. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.
  8. _Originally from [Cookie and Kate](https://cookieandkate.com/2013/west-african-peanut-soup/)._