West African Peanut Soup is good for the soul.
– Soul Brother #3
If you old you prolly know Soul Brother #1. If you young you prolly know Soul Brother #2. Well ladies and gentleman it’s Soul Brother #3. Me. **
I’m here to bring you a soup that is perfect for the upcoming seasonal transition. Depending on where you live at, your Hot Boy/Hot Girl Summer came to a close expeditiously.
But it’s all good because this soup is more than capable of satisfying your taste buds and keeping you warm through the duration of Cuffing Season, whether you lonely or not (hopefully not tho).
This soup is filling and made more savory by adding sweet potato or squash. Make sure you cook them enough so that they soften up because you definitely don’t want any hard chunks in there. It ain’t gon taste good. The sriracha and ginger liven up the dish a bit and peanuts give it that lil accent of extra texture. Definitely a dish to try.
**In case you was wondering. Soul Brother #1 refers to Pete Rock and Soul Brother #2 refers to Ab-Soul.
- 6 cups low sodium vegetable broth
- 1 medium red onion, chopped
- 1 sweet potato or butternut squash cut into chunks
- 2 tablespoons peeled and minced fresh ginger
- 1 teaspoon salt
- 1 bunch kale
- ¾ cup peanut butter
- ½ cup tomato paste
- Sriracha (vegan version of course)
- ¼ cup roughly chopped peanuts as garnish
- In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
- In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
- Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.
- Eat that shxt!
This recipe was adapted from here.