Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Vegan, Vegetarian

I Dare You to Not Love This Peanut Soup

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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

Directions.

  1. If you haven’t, cook quinoa according to package directions. Fluff with a fork and set aside.
  2. In a large pot, bring broth, water, onions, ginger and garlic to a boil. Simmer about 10 min.
  3. 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.
  4. Add all kale and tomatoes to pot. Season with sriracha and sea salt to taste. Simmer broth and veggies for about 10 min.
  5. Plate quinoa in a bowl and add soup. Let cool slightly before serving.
  6. Enjoy!

Adapted from Cookie + Kate‘s “Vegetarian West African Peanut Soup.”

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