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West African Peanut Soup
4 servings

[ INGREDIENTS ]

Vegetable Broth
Red Onion
Fresh Ginger
Garlic Cloves
Salt
Peanut Butter
Tomato Paste
Collard Greens
Hot Sauce
Peanuts

[ INSTRUCTIONS ]

1. In a medium Dutch oven or stock pot, bring :
   
   6 Cups Vegetable Broth;
   to a boil.
2. Add :
   
   1 Medium Red Onion, Chopped;
   2 Tablespoons Fresh Ginger, Peeled and Minced;
   4 Cloves Garlic, Minced;
   1 Teaspoon Salt;.
3. Cook on medium-low heat for 20 minutes.
4. In a medium-sized, heat-safe mixing bowl, combine :
   
   3/4 Cup Unsalted Smooth Peanut Butter;
   1/2 Cup Tomato Paste;
   then transfer 1 - 2 cups of the hot stock to the bowl.
5. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well.
6. Stir in :
   
   1 Bunch Collard Greens (or Kale), ribs removed and leaves chopped into 1-inch strips;
   and season the soup with :
   
   Hot Sauce, to Taste;.
7. Simmer for about 15 more minutes on medium-low heat, stirring often.
8. Serve over cooked brown rice if you’d like, and top with :
   
   1/4 Cup Peanuts, Roughly Chopped, for Garnish;.

::: View the original recipe for West African Peanut Soup at cookieandkate.com