West African Peanut Soup

If you don't own the Love Real Food cookbook by Kathryn Taylor of Cookie + Kate, get it. I have loved every single recipe I have made. This one is straight out of her book without any variations. It's the only one I will post so you have to get the book to get the other amazing recipes. This soup has the unusual combos of peanut butter and garbanzo beans and is so hearty and delicious. I paired it with the apple oat blender muffins for the perfect combo. Don't be afraid to try it! Unless you hate peanuts. 

Ingredients:

2 T. olive oil
1 medium red onion, chopped
1 medium sweet potato, peeled and diced into 1/4 inch squares
1 small jalapeño, diced. Use less if desired.
sea salt
2 T. freshly grated ginger
4 cloves minced garlic
4 cups vegetable broth
2 cups water
3/4 cup creamy, natural peanut butter
6 oz. tomato paste
1 medium bunch kale or collards, ribs removed and chopped
1 can (15 oz) chickpeas, rinsed and drained or 1  1/2 cups cooked

For Garnish:

1/4 cups copped, roasted peanuts
chopped fresh cilantro

Directions:

In a dutch over or soup pot, warm the olive oil over medium heat and cook the onion, sweet potato, jalapeño and dash of salt. Cook, stirring occasionally, until the veggies are tender, about 10 minutes. Add the ginger, garlic and 1 tsp salt. Cook, stirring frequently for about a minute. 

Pour in the broth and water. Increase the heat to medium high and bring the mixture up to a simmer. Cook for 15 minutes, reducing heat as necessary to maintain a simmer. 

In a heatproof medium bowl, combine the peanut butter and tomato paste. Do not use Jif or Skippy! I won't tolerate it! Transfer a cup of hot broth and mix with the peanut butter until smooth. Add the mixture to the soup and mix well.

Stir in the greens and chickpeas and continue to simmer until thick and veggies are all tender, about 15-20 minutes longer. Add more salt and pepper to taste or Sriracha if desired. Top with chopped peanuts and cilantro. You can also serve this over brown rice. 

​

​