Tuesday, July 8, 2014

Vegetarian West African Peanut Soup

I was rather skeptical about the combination of flavors in this soup when I first heard how delicious it was. Then my sweet neighbor brought me a bowl to sample and I loved it! So of course I had to make it soon after. Don't let the ingredients peanut butter and tomato paste scare you off. It is both healthy and delicious, warm and spicy, thick and filling, and just a wonderful soup to enjoy for lunch or dinner any time of the year.

6 cups low sodium vegetable broth
1 sweet potato, cubed
1 small red onion, chopped
1 tbsp fresh ginger, minced
4 cloves garlic, minced
3/4 tsp salt
3/4 cup unsalted peanut butter
1/2 cup tomato paste
1 bunch kale, chopped
hot sauce, like sriracha
In a medium Dutch oven, bring the broth to a boil. Add the sweet potato, onion, ginger, garlic, and salt. Cook on medium low heat for 20 minutes.
In a medium size, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1-2 cups of the hot stock to the bowl. Whisk the peanut mixture until smooth and then return back to the Dutch oven. Stir in the kale and season with hot sauce to taste. Simmer for 15 minutes on medium low heat.

Source: Cookie+Kate
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