Peanut Soup

  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 tsp fresh ginger, grated
  • 6 cups vegetable stock
  • 2 tomatoes, diced
  • 1 bunch greens (kale, chard, collards, spinach)
  • 1/2 tsp cumin
  • dash cayenne
  • to taste, salt
  • 1 cup natural peanut butter (JUST peanuts)
  1. Sautee onion, garlic and ginger (and stems of the greens if they’re edible) until soft and fragrant
  2. Add tomatoes, greens, cumin, cayenne and salt, stir to coat.
  3. Add stock and simmer 15 minutes
  4. Stir in peanut butter and stir until melted.
  5. Taste and adjust seasoning.

Optional: add 1 can of rinsed beans or sweet potato chunks prior to simmering and cook until either are soft.

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One thought on “Peanut Soup

  1. I shall have to make that soon. Harvest some more kale from the garden. I love that it is such a hardy plant… I love peanut dishes–peanut butter curry with spaghetti, cabbage stir-fry with tofu in sweet & spicy peanut sauce over rice, and of course raw Vietnamese spring rolls with spicy peanut dipping sauce.v

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