Peanut Soup

This soup base is vegan, which is not something I normally do but I wanted to try and keep it that way. I did add sausage at the end, so you could see how it’s done if you want to make it more like a gumbo as mentioned while I was in Georgia.

Ingredients

• 8 cups of vegetables broth
• 1 cup of natural, smooth peanut butter
• ¾ cup of tomato paste
• 1 medium red onion, diced
• 1 bunch of collard greens, chopped with ribs removed
• 2 Tbsp. of olive oil
• 3 Tbsp. of sriracha
• 2 Tbsp. of fresh ginger, ground or grated
• 2 Tbsp. of garlic, minced
• Salt and pepper to taste
• Optional: Peanuts, brown rice, pico de gallo, cilantro, Italian sausage

Instructions

1. Add olive oil to a large pot (preferably a Dutch oven) and heat. Then add onions, garlic and ginger. Cook for about 5 minutes or until the onions are translucent.
2. Add the broth to the pot and bring it to a boil.
3. In a separate bowl, combine peanut butter and tomato paste and mix well. Then add to the pot and whisk until its well combined with the broth.
4. Add in sriracha and collard greens and simmer for at least 30 minutes. If you have the time, let it simmer for a full hour. You can also add more sriracha if you like things really spicy. Also add salt and pepper to taste.
5. If you decide you want to add Italian sausage, cook it during this time in a separate pan. Also cook the rice at this time.
6. After the soup has simmered, serve. Add it to the bowl with rice and top with pico, additional peanuts (these were a great crunch in it!), cilantro and sausage if you decide to go non-vegan.

source : theeverydaymomlife.com

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