Vegetarian Peanut Soup

Name: Vegetarian Peanut Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium red onion, chopped; 1 medium jalapeño (optional, for heat), seeded, ribs removed, and finely chopped; 1 teaspoon fine salt, to taste; 2 tablespoons finely grated or minced fresh ginger; 4 medium cloves garlic, pressed or minced; 4 cups (32 ounces) vegetable broth; 2 cups water; ¾ cup creamy peanut butter*; 6 ounces tomato paste; 1 medium bunch collard greens or kale (about 8 ounces), tough ribs removed and leaves chopped into bite-size pieces; Hot sauce, preferably Sriracha; For serving (optional): 1 batch of cooked brown rice; For garnish (optional): ¼ cup roughly chopped roasted peanuts and a handful of chopped fresh cilantro

Description: This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal. If you love spicy flavors like me, don't hesitate to use liberal amounts of ginger and garlic. Recipe yields 6 bowls.

Prep Time: 10

Cook Time: 35

Ingredients

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 medium jalapeño (optional, for heat), seeded, ribs removed, and finely chopped
1 teaspoon fine salt, to taste
2 tablespoons finely grated or minced fresh ginger
4 medium cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 cups water
¾ cup creamy peanut butter*
6 ounces tomato paste
1 medium bunch collard greens or kale (about 8 ounces), tough ribs removed and leaves chopped into bite-size pieces
Hot sauce, preferably Sriracha
For serving (optional): 1 batch of cooked brown rice
For garnish (optional): ¼ cup roughly chopped roasted peanuts and a handful of chopped fresh cilantro

Instructions

In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion, jalapeño (if using), and a dash of salt. Cook, stirring occasionally, until the onions are translucent, about 5 to 8 minutes. Add the ginger, garlic, and salt. Cook, stirring frequently, until fragrant, about 1 minute.
Pour in the vegetable broth and water, increase the heat to medium-high, and bring the mixture to a simmer. Cook for 15 minutes, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer.
Meanwhile, in a heatproof medium bowl, combine the peanut butter and tomato paste. Transfer 1 to 2 cups of hot broth from the pot to the bowl. Whisk the mixture until smooth, then pour the peanut mixture into the soup and mix well.
Stir the collard greens into the soup and continue cooking until the soup is nice and thick, with sufficiently softened greens, 15 to 25 minutes longer. Season the soup with hot sauce to taste (I usually add over 1 tablespoon Sriracha, but I like spicy soups). Remove the pot from the heat and add more salt to taste, if necessary (I often add up to ½ teaspoon more).
Serve the soup in bowls as desired—perhaps over cooked rice, with a sprinkle of chopped peanuts and cilantro on top. Serve with additional hot sauce on the side.