Tuesday, May 7, 2013

vegan african peanut soup

if you can't tell from previous recipe posts, we are quite the spice addicts over here. we like it hot and with a kick... ginger, crushed red pepper, jalapeno, garlic, hot sauce, adobo...you name it, we use it.  this soup is no exception. the spicy allstar ingredient featured in this recipe is sriracha hot sauce (i know not very african, but delicious all the same). you had me at sriracha.  

this soup is comfort in a bowl. i almost wish the mild weather would stick around so that i might have this on full meal rotation. emphasis on the almost. ok, just kidding. come on in summer, i will make this soup regardless. i just might sweat.. like a whole lot.

it will be worth it.

the combo of ingredients in this soup....the tomato paste, peanut butter and collard greens all might sound a wee bit silly. silly this soup is not. it is soooo incredibly delicious and satisfying. it might not exactly be paleo, but neither am i. hell, who really is. i am a gal who really enjoys the peanut butter and  this dish fulfills my unending pb cravings...in a healthy way.

make this soup. trust me on this one.
many, many thanks to kate of kateandcookie.com for her recipe inspiration.

>> vegan african peanut soup <<

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 natural peanut butter (we used 1/2 cup natural pb and 1/4 cup almond butter)
1 4oz. can of tomato paste
Hot sauce, like sriracha 
coconut oil (or fat of your choice)


add a tablespoon of coconut oil to a medium dutch oven or stock pot. add the onion and saute over medium high heat until onions begin to brown a bit. add ginger, garlic and salt and saute for another five minutes. add the veggie broth to the pot and bring to a boil. once the broth begins to boil, turn the heat down to medium-low and simmer for 10  minutes.

meanwhile, in a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1cup 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 and a drizzle of honey to taste. simmer for about 15 more minutes on medium-low heat, stirring often.

serves 4 very happy peanut butter loving people.

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