West African Peanut Soup

WEST AFRICAN PEANUT SOUP

(from the Love Real Food cookbook) 

2 T. olive oil

1 med. red onion, chopped

1 med. sweet potato (about 1/2 lb), peeled and cut into 1/4-inch dice

1 med. jalapeno, seeded, deribbed and finely chopped

Fine sea salt

2 T. peeled and grated or minced fresh ginger

4 cloves garlic, pressed or minced

4 c (32 oz) vegetable broth

2 c water

3/4 c creamy peanut butter*

6 oz tomato paste

1 med bunch collard greens or kale (about 8 oz), tough ribs removed and leaves chopped into bite-size pieces

1 can (15 oz) chickpeas, rinsed and drained or 1 1/2 c cooked chickpeas

Hot sauce, preferably Sriracha

Brown rice, if desired**

Garnishes

1/4 c roughly chopped roasted peanuts

Handful of chopped cilantro

1. In a dutch oven or soup pot, warm the olive oil over med heat until shimmering. Add the onion, sweet potato, jalapeno, and a dash of salt. Cook, stirring occasionally, until the onions are translucent and the sweet potatoes are tender, about 10 minutes. Add the ginger, garlic, and 1 t. salt. Cook, stirring frequently, until fragrant, about 1 min.

2. Pour in the veg. broth and water, increase the heat to med-high, and bring the mixture to a simmer. Cook for 15 min, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer.

3. Meanwhile, in a heatproof med bowl, combine the peanut butter and tomato paste. Transfer 1-2 c. of hot broth from the pot to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture into the soup and mix well.

4. Stir in the collard greens/kale and chickpeas into the soup and continue cooking until the soup is nice and thick, with sufficiently softened greens, 15-25 min longer. Season the soup with hot sauce to taste (up to about 1 T. Sriracha for spicier soup). Remove the pot from the heat and add more salt to taste if necessary (1/2 t or so)

5. Serve the soup in bowls with a sprinkle of chopped peanuts and cilantro on top. 

*Use unsweetened natural peanut butter (salted or unsalted)

**We like to serve this over a bit of cooked brown rice. Yum!