peanut soup

This was delicious tonight:

From Local Bounty: Seasonal, Vegan Recipes by Devra Gartenstein

West African Peanut Soup

6 cups vegetable stock
1 medium onion, chopped
2 tablespoons grated ginger
4 cloves minced garlic
1 teaspoon salt
1 bunch collard greens, cut into 1-inch strips
1 cup peanut butter (creamy or crunchy: I used soynut butter so that 'A' could eat it too)
1/2 cup tomato paste, or 1 cup canned crushed tomatoes
Hot sauce, to taste

Bring the stock to a boil and add the onion, ginger, garlic and salt. Cook on medium-low for 20 minutes.

Add the collard greens and cook 10-15 minutes.

Take 1 or 2 cups of stock from the pot and whisk in the peanut butter and tomato paste. Stir it into the soup and mix well. Add hot sauce to taste and simmer 10-15 minutes.

I typed this from the book and omitted some "extra" words, so this is the gist. It's good. Enjoy.


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About Me

My name is Jillian. I started this blog as a way to experiment with my camera and it's a become a nice little spot where I enjoy spending time. I'm a mother to 6 and 4 year old daughters, wife to a cool computer guy, and mama to a cuddly cat. We enjoy eating local, organic food; managing several food allergies; homeschooling with love; spending time in nature; and we love to take time each day to be creative. You can also find me over at From Scratch Club from time to time. Welcome!