West African Peanut Soup
/From the kitchen of Caitlin Betts
A hearty, warming soup for winter days. GLUTEN FREE, DAIRY FREE, VEGAN.
Ingredients:
6 cups low sodium vegetable broth
1 medium sweet onion (chopped)
2 tablespoons peeled and minced fresh ginger
4 cloves garlic (minced)
1 teaspoon salt
1 bunch of kale with stems and ribs removed, cut into one inch strips OR spinach
3/4 cup organic unsalted peanut butter (Teddie’s works great! I don’t think it would be good with jif or overly processed peanut butters)
1/2 cup tomato paste
Hot sauce such as sriracha (or Cholula, or Canceaux)
Directions:
In a stock pot, bring the broth to a boil. Add the onions, garlic, salt, and ginger. Cook on medium low heat for 20 minutes.
In a medium size heat safe bowl, combine the peanut butter and tomato paste, then transfer 1-2 cups of the hot stock to the bowl and whisk to combine. Pour this mixture back into the stock pot and mix well. Stir in your greens of choice and add hot sauce.
Simmer for 15 minutes on low heat, stirring often.
Notes from the chef:
This is the perfect soup for dipping grilled cheese in!
For more recipes, visit Cocoa Bean Kitchen