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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.
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Cook Time 35 minutes
Total Time 35 minutes
Servings 8 (as a side, 4 as an entree)

Ingredients
  

  • 6 cups low-sodium vegetable broth
  • 1 medium onion chopped
  • 2 tbsp fresh ginger peeled and minced
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1 medium sweet potato diced
  • 1 bunch hearty greens of your choice (kale or collards work well) ribs removed and chopped into 1″ strips
  • 3/4 cup natural peanut butter
  • 1/2 cup tomato paste
  • hot sauce of your choice
  • 1/4 cup roughly chopped peanuts for garnish

Instructions
 

  • 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.
  • 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.
  • Stir in the greens, and season the soup to taste with hot sauce. Simmer for about 15 minutes on medium-low heat, stirring often.
  • Serve over quinoa or a grain of your choice if desired, and top with a sprinkle of chopped peanuts.

Notes

Recipe adapted from Cookie and Kate.