Vegetarian West African Peanut Soup | Constant Cookbook

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 (chunky or smooth)
• 1/2 cup tomato paste, or 1 cup canned crushed tomatoes*
• Hot sauce, like sriracha (AKA rooster sauce)
• 1/4 cup roughly chopped peanuts, for garnish
• 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.
• Calories: 431 calories
• Sugar Content: 13.8 g
• Sodium Content: 1510.8 mg
• Fat Content: 29.6 g
• Saturated Fat Content: 5.6 g
• Trans Fat Content: 0 g
• Carbohydrate Content: 32.8 g
• Fiber Content: 10.4 g
• Protein Content: 16.6 g
• Cholesterol Content: 0 mg