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By Robert Boyer

Vegetarian Peanut Soup

Name: Vegetarian Peanut Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups low-sodium vegetable broth; 2 cups water; 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 peanut butter (chunky or smooth); 1/2 cup tomato paste*; Hot sauce, like sriracha (AKA rooster sauce); 1/4 cup roughly chopped peanuts, for garnish; Cooked brown rice, for serving (optional)

3 steps

Prep:10minCook:35min

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.

Updated at: Thu, 17 Aug 2023 13:36:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories409.9 kcal (20%)

Total Fat29.6 g (42%)

Carbs27.9 g (11%)

Sugars12.5 g (14%)

Protein16.5 g (33%)

Sodium906.5 mg (45%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 cupslow-sodium vegetable broth

2 cupswater

1red onion

medium, chopped

2 tablespoonsfresh ginger

peeled and minced

4cloves garlic

minced

1 teaspoonsalt

1 bunchcollard greens

or kale ), ribs removed and leaves chopped into 1 - inch strips

¾ cupunsalted peanut butter

chunky or smooth

½ cuptomato paste

hot sauce

like sriracha, aka rooster sauce

¼ cuppeanuts

roughly chopped, for garnish

brown rice

cooked, for serving, optional

Instructions

Step 1

Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.

Step 2

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 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 to taste.

Step 3

Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.

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