Category: Soups, Stews and Chili
Cuisine: not set
6 cups low sodium vegetable broth
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
This soup is both easy and yummy. I sautéed the onion in a splash of peanut oil for 15 minutes before adding the ginger and stock. (The garlic would be great but I can’t eat it so leave it out... which doesn’t make a huge difference in flavor). The description mentions adding sweet potato if you wish, so I did add 2 diced medium sweet potatoes with the collards and am so glad I did! It adds a lot more flavor and substance to the soup. Instead of sriracha I served the soup with piri piri, an African hot sauce. I’d definitely make this soup again.
ees55Delicious!
allielambert
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