WEST AFRICAN PEANUT SOUP

Serves 4

Chef Sue Sims

This delicious soup was adapted from a FeedMore WNY – Just Say “Yes” to fruits and vegetables recipe. Great for cold weather or anytime!

I have made this soup many times using either vegetable stock or chick en stock; also, collards or kale (I prefer collards-be sure to remove the thicker stems). I also add 1 can unsweetened coconut milk at the end which gives a creamier/richer dimension to this popular soup. I love ginger, so I add an additional 1 tablespoon.

***NOTE: If using regular vegetable or chicken broth do not add 1 teaspoon of salt. Taste soup first and adjust accordingly. Enjoy!

6 cups low sodium vegetable or chicken broth

1 medium red onion, chopped

2 tablespoons fresh ginger, finely chopped

4 cloves garlic, minced

1 teaspoon salt***

1 bunch collard greens, or kale, chopped

2-3 medium sized sweet potatoes, peeled and diced

¾ cup peanut butter

½ cup tomato paste

Hot sauce (optional)

¼ cup roughly chopped peanuts

Fresh cilantro(optional) or parsley

Cooked rice, for serving (optional)

Directions

1. In a warm, medium pot, add the onion, ginger, garlic and salt (if using) and cook until onion is wilted but no color. Add a small amount of broth to keep the onion mixture from sticking. After onion mixture is fragrant (2-3mins.)-add the rest of the broth and cook on low heat for 20 minutes.

2. In medium sized oven-safe bowl, combine the peanut butter and tomato paste. Transfer 1-2 cups hot stock to bowl. Whisk the mixture together until smooth.

3. Pour the peanut butter mixture back into the soup and mix well. Stir in collards greens or kale and sweet potatoes. Season soup with hot sauce to taste.

4. Simmer for about 15 mins longer, stirring often. 5. Serve over rice or simply top with chopped peanuts and fresh cilantro or parsley.