When I was visiting Chicago, my cousins Betsy and Cole were raving about this recipe they shared — African Peanut Soup. Simplistically delicious and fairly hearty considering it’s just veggies (but some thinly sliced beef would be a yummy addition). I added some cherry tomatoes, Tuscan kale and quinoa. Happy Meatless Monday! Hope you enjoy this keeper that definitely something to savor.
Ingredients (serves 6).
- 4 c homemade vegetable broth
- 2 c water
- 1/2 onion, chopped
- 1″ piece of ginger, peeled and finely diced
- 1½ t minced garlic
- 3/4 c reduced fat peanut butter
- 1/2 c tomato paste — adds thickness versus a can of no salt crushed tomatoes
- 1 bunch Tuscan kale, washed, stems removed (how to here) and cut into 1″ pieces
- About 20 cherry tomatoes, halved or quartered
- Sea salt to taste
- Sriracha to taste
- 4 c quinoa cooked
- If you haven’t, cook quinoa according to package directions. Fluff with a fork and set aside.
- In a large pot, bring broth, water, onions, ginger and garlic to a boil. Simmer about 10 min.
- In a bowl, add peanut butter and tomato paste. Add about 2 c of the hot broth and whisk until well blended. Pour peanut tomato mixture back into the large pot containing the rest of the broth.
- Add all kale and tomatoes to pot. Season with sriracha and sea salt to taste. Simmer broth and veggies for about 10 min.
- Plate quinoa in a bowl and add soup. Let cool slightly before serving.
Adapted from Cookie + Kate‘s “Vegetarian West African Peanut Soup.”