Monday, March 9, 2015

Meatless Monday--West African Peanut Soup

Yes, you read that correctly.  Peanut soup.  As in a new way to get your peanut butter fix.  At least if you're a total peanut butter lover like I am.

Recipes like this remind me of one of the major upsides to being single.  It's easy to make, nobody else had to get on board with it, and I didn't have to share one single spoonful of the leftovers.  I think those reasons qualify as legit "silver lining" type things, don't you?

With just a little chopping, a bit of whisking, and some patience while the soup cooks, I whipped up one of the most different soups I've ever had.  The texture was thick and creamy, as you'd expect from a recipe calling for that much peanut butter.  The onion and kale added a good amount of texture.  Some recipes for peanut soup call for sweet potatoes to be added in while the broth is simmering.  I think they would be a stellar addition, but I opted for brown rice this time, just as Kate suggested.

If you're looking for a new addition to your winter Meatless Monday routine, please give this one a try.  I think you'll be surprised at just how much you love the combination of peanut butter, onions, kale, garlic, and tomatoes.



A unique and creamy soup that combines peanut butter, kale, garlic, and tomatoes in the most unexpected and pleasant way.

West African Peanut Stew
from Cookie + Kate

Ingredients:
6 c. low sodium vegetable broth
1 medium red onion, chopped
2 TBSP peeled and minced fresh ginger
4 cloves garlic, minced
1 tsp. salt
1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-in. strips
3/4 c. unsalted smooth peanut butter
½ cup tomato paste
1/4 c. roughly-chopped peanuts, for garnish
Sriracha, or other desired hot sauce, as desired
brown rice, for serving (optional)

Directions:
1.  In a medium heavy-bottomed soup pot, bring the broth to a boil. Add the onion, ginger, garlic, and salt. Cook on medium-low heat for 20 minutes.

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.

3.  Pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste. Simmer 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts and more hot sauce.

Yield: 4 servings

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