How To Make Vegetarian Peanut Soup
Enjoy a bowl of our West African-inspired peanut soup for lunch today! It’s got spicy seasonings and tender veggies that takes less than an hour to cook.
Serves:
Ingredients
- 4cupslow-sodium vegetable broth
- 2cupswater
- 1medium red onion,chopped
- 2tbspfresh ginger,peeled and minced
- 4garlic cloves,minced
- 1tspsalt
- 1bunchcollard greens,or kale, ribs removed and leaves chopped into 1-inch strips
- ¾cupunsalted peanut butter,chunky or smooth
- ½cuptomato paste
- hot sauce
- ¼cuppeanuts,roughly chopped, for garnish
- brown rice,cooked, for serving, optional
Instructions
-
Combine the broth and water in a medium Dutch oven or stock pot.
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Bring the mixture to a boil, then add the onion, ginger, garlic and salt.
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Cook on medium-low heat for 20 minutes.
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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 into the bowl.
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Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well.
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Stir in the collard greens, then season the soup with hot sauce to taste.
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Simmer for 15 minutes on medium-low heat, stirring often.
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Season with additional salt or hot sauce, if desired.
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Serve over cooked brown rice then top with a sprinkle of chopped peanuts, and enjoy!
Nutrition
- Calories:Â 391.02kcal
- Fat:Â 29.70g
- Saturated Fat:Â 5.64g
- Trans Fat:Â 0.04g
- Monounsaturated Fat:Â 14.87g
- Polyunsaturated Fat:Â 7.58g
- Carbohydrates:Â 23.43g
- Fiber:Â 5.59g
- Sugar:Â 10.93g
- Protein:Â 15.41g
- Sodium:Â 896.14mg
- Calcium:Â 89.85mg
- Potassium:Â 763.95mg
- Iron:Â 2.47mg
- Vitamin A: 55.55µg
- Vitamin C:Â 14.15mg
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