Spicy, rich, and packed with good greens, this is just the soup you'll want on a cold winter day. It also happens to be a cinch to whip up and budget friendly, too. Feel free to add in some diced sweet potato or yams in addition to the kale.
Rich and Comforting African Peanut Stew [Vegan, Gluten-Free]
- 1 medium red or yellow onion, roughly chopped
- 4 garlic cloves, minced
- 2 tablespoons peeled and minced fresh ginger
- 2 teaspoons neutral oil
- 1 teaspoon ground cumin (optional)
- 1 bunch kale or collard greens, chopped (any variety will do)
- 6 cups vegetable broth
- 1 14-ounce can crushed tomatoes
- 1 heaping cup peanut butter (all-natural)
- Salt, to taste
- Sriracha, for seasoning (optional)
- Chopped roasted peanuts, for garnish (optional)
- Heat a soup pot over medium-low heat, then add the oil, chopped onion, garlic, and ginger. Sauté until lightly browned and fragrant, about five minutes.
- Stir in the cumin (if using) then pour in the vegetable broth. Whisk in the peanut butter, then the crushed tomatoes. Stir in the chopped kale, cover, and reduce heat to low. Let soup simmer, stirring occasionally, for 20-30 minutes. If you prefer a richer soup, let it simmer for an additional 10 minutes or so with the lid off, stirring occasionally.
- When soup is ready, season with salt to taste, then serve and add a splash of Sriracha (highly recommended) and a sprinkling of crushed roasted peanuts, if you so desire. The soup will keep well in the fridge for 5-7 days.
This recipe was adapted from Cookie + Kate. This soup is traditionally served with millet, but you can have it with your favorite grain.