Peanut Soup
Protein-packed and layered with flavours, this hearty soup with a gingery kick works well as a main or side during any season.
8(as a side, 4 as an entree)
Cook Time
8(as a side, 4 as an entree)
Cook Time
  • 6cups low-sodium vegetable broth
  • 1medium onionchopped
  • 2tbsp fresh gingerpeeled and minced
  • 4cloves garlicminced
  • 1tsp salt
  • 1medium sweet potatodiced
  • 1bunch hearty greens of your choice (kale or collards work well)ribs removed and chopped into 1″ strips
  • 3/4cup natural peanut butter
  • 1/2cup tomato paste
  • hot sauce of your choice
  • 1/4cup roughly chopped peanutsfor garnish
  1. In a medium pot, bring the broth to a boil. Add the onion, ginger, garlic, sweet potato, and salt. Cook on medium for 20 minutes.
  2. In a medium sized, heat-resistant cooking bowl, combine the peanut butter and tomato paste. Transfer 1-2 cups of the broth to the bowl, and whisk the mixture together until it’s smooth. Pour the peanut mixture back into the pot and stir well.
  3. Stir in the greens, and season the soup to taste with hot sauce. Simmer for about 15 minutes on medium-low heat, stirring often.
  4. Serve over quinoa or a grain of your choice if desired, and top with a sprinkle of chopped peanuts.
Recipe Notes

Recipe adapted from Cookie and Kate.