Peanut Butter Soup Recipe
- 1 medium red onion, chopped
- 2 tablespoons peeled and minced fresh ginger
- 4 cloves garlic
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 teaspoon salt
- ¾ cup unsalted peanut butter (chunky or smooth)
- 16 oz. can of tomato sauce
- 1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
- Optional: Sriracha
- ¼ cup roughly chopped peanuts, for garnish
- Optional: Cooked rice for serving
- Begin by warming up a medium sized stockpot. Once is ready add about 1 tablespoon of sunflower or vegetable oil. Add the garlic cloves and diced onions and sear them for a few minutes until they are translucent and lightly golden on the edges.
- Lower heat to medium-low, add the tomato sauce, ginger, and peanut butter. Mix gently and slowly untl the peanut butter has become creamy and smooth. It will melt with the heat.
- Now proceed to adding the water and broth. Allow to all blend very well and simmer for a minute or two, then add the greens.
- Cover the pot with a lid. Place the lid in a way that will leave a little bit of a hole so that the steam can still escape just a little bit from one of the corners. About an inch gap is all you need. The trick is tobalance the lid so its just slightly off centered while resting on top of the pan.
- Continue to cook until the greens until they have become softened and blend well with the rest of the soup.
- You will let the soup bubble for about 5-10 minutes before you will notice that the kale has reduced in size, and has now completely been absorbed into the liquid and is fully cooked. We prefer a somewhat still crunchy consistency for our kale so we don’t cook it until is really soft.
- Once the kale has reached your desired consistency the soup is ready to serve.
- We prefer to serve it over warm rice and garnish it with a few roasted peanuts on top.
- Serve immediately and enjoy.