November 21st, 2024
Recipes
Peanut and Collard Soup
Valentina P
- Difficulty
•
- Time 30"
Creamy and super flavorful Peanut and Collard Soup! Packed with chickpeas, sweet potato, collard greens, peanuts, tomato paste, and seasonings. Inspired by West African Peanut-Style Soup.
How To MakeDiet Type: Plant-based
Shopping List
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For the Soup
- 5 to 6 cups salted vegetable broth
- 1 onion, diced
- 3/4 cup roasted salted peanuts, chopped
- 2 medium sweet potatoes
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/2 pound collard greens, chopped (about 1 bunch)
- 1/2 cup tomato paste
- 1/2 cup smooth peanut butter
- 2 1/4 tablespoons fresh ginger, minced
- 2 tablespoons olive oil
- 1 1/2 tablespoon garlic, minced
- 1 tablespoon coconut sugar
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 1 cinnamon stick For Serving (Optional)
- brown rice, for serving
Instructions
- Step 1: Peel and chop the sweet potatoes into chunks. Cut off any very thick stalks from the collard greens and chop it into bite-sized pieces.
- Step 2: Add the olive oil to a large pot over medium-high heat. Add the onions, garlic, and ginger and cook for 4 minutes. Add the peanuts, tomato paste, coriander, and cayenne. Cook for 1 more minute, stirring frequently.
- Step 3: Pour in the broth, sweet potato pieces, and cinnamon stick. Bring the soup to a boil, and then turn the heat down to medium to bring the soup to a simmer. Add the chopped collard greens. Cook for 10 minutes, uncovered.
- Step 4: After 10 minutes, remove a few ladles worth of the cooking liquid and place it in a bowl. Add the cashew butter and sugar to the bowl. Stir it all together until it's pretty smooth and then pour this mixture back into the soup. Add the drained chickpeas. Stir well to combine everything, and cook for another 2 minutes.
- Serve: That's it! Remove the cinnamon stick and then taste and adjust seasonings as desired. We love this with extra peanuts sprinkled on top.
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What you should eat next
Peanut and Collard Soup
PT30M 5 to 6 cups salted vegetable broth 1 onion, diced 3/4 cup roasted salted peanuts, chopped 2 medium sweet potatoes 1 (15 ounce) can chickpeas, drained and rinsed 1/2 pound collard greens, chopped (about 1 bunch) 1/2 cup tomato paste 1/2 cup smooth peanut butter 2 1/4 tablespoons fresh ginger, minced 2 tablespoons olive oil 1 1/2 tablespoon garlic, minced 1 tablespoon coconut sugar 1 teaspoon ground coriander 1/2 teaspoon cayenne 1 cinnamon stick brown rice, for serving Gluten Free Vegan 6 Servings
Ingredients:
