Vegetarian African Peanut Soup

• low sodium vegetable broth↗5 cups
• medium red onion, chopped↗1
• peeled and minced fresh ginger2 tablespoons
• garlic cloves, minced↗4
• salt↗1 teaspoon
• collard greens, ribs removed and leaves chopped into 1-inch strips (or kale)↗1
• unsalted peanut butter (chunky or smooth)↗3⁄4 cup
• tomato paste↗1⁄2 cup
• hot sauce, like sriracha (AKA rooster sauce)↗
• roughly chopped peanuts, for garnish1⁄4 cup
• cooked rice, to serve with↗

Step-by-step instructions

1. 1

   In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.

2. 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.

3. 3

   Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often.

4. 4

   Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.