African Peanut Soup

Lots of people in my life have decided  to become vegetarian or even vegan, and even though I’m not inclined to go down that road, I have great respect for everyone who can omit such self control. Maybe it’s not that hard for some people? Either way, I feel that including an occasional vegan or vegetarian recipe is in order. Today’s recipe is not only vegan, but it’s so different and exotic, I just couldn’t get enough of it! Of course it’s super healthy….

What you’ll need:

  • 6 cups vegetable broth
  • 1 medium onion, chopped
  • 2 tbsp ginger, peeled and minced
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1 bunch collard greens, ribs removed, leaves ripped into 1 inch pieces
  • 3/4 cup unsalted peanut butter
  • 1/2 cup tomato paste
  • Hot Sauce
  • 1/4 cup roughly chopped peanuts

In a Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium to low heat for 20 minutes.

In a medium 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 it’s smooth, then pour the peanut butter mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste. Simmer over medium heat for another 15 minutes, stirring often. Sprinkle with chopped peanuts. Serve with white or brown rice.

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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