West African Peanut Soup from Ben Overmyer

Ingredients

• 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
• 1/2 cup tomato paste
• Sriracha
• 1/4 cup roughly chopped peanuts, for garnish