West African Peanut Soup

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
• ¾ cup unsalted peanut butter (chunky or smooth)
• ½ cup tomato paste
• Hot sauce, like sriracha
• ¼ cup roughly chopped peanuts, for garnish
• 2 cups cooked brown rice, for serving

Instructions

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.
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.
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, and top with a sprinkle of chopped peanuts.