West African Peanut Soup
Recipe Notes
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 4 servings
Original Recipe: Cookie and Kate
First Tried: 2019
Ingredients
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 medium red onion, diced
- 1 tbsp ground ginger
- 5 cloves garlic, minced
- 1 tsp salt
- 1 bunch of kale, ribs removed and leaves chopped
- 3/4 cup peanut butter (smooth or chunky)
- 1/2 cup tomato paste
- Hot sauce, like sriracha
- 1/4 cup roughly chopped peanuts
- Cooked brown rice
Instructions
- Set up rice to cook.
- Combine the broth and water in a 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 kale 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 and top with a sprinkle of chopped peanuts.
Notes
One of Jordon’s favourites! Can substitute collard greens for kale, but we’ve never tried it.