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Recipe of the week | Peanut soup


6 cups vegetable broth

1 medium red onion, chopped

2 tablespoons peeled and minced fresh ginger

4 cloves garlic, minced

1 teaspoon salt

1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips

¾ cup peanut butter (chunky or smooth)

½ cup tomato paste*

hot sauce

¼ cup roughly chopped peanuts, for garnish


Preparation time: 10 minutes

Cooking time: 35 minutes

Serves: 4




1.In a medium sized stock pot or saucepan bring the broth to a boil.


2.Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.


3. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste


4. Then transfer 1 to 2 cups of the hot stock to the bowl.


5. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well.


6. Stir in the collard greens  or kale and season the soup with hot sauce to taste.


7. Simmer for about 15 more minutes on medium-low heat, stirring often.


8. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.


Based from a traditional West African recipe this peanut soup is nourishing and healthy.


Not only is it simple and quick to make, but it is hearty and warming – perfect for a winter’s evening.


It is also vegetarian and vegan friendly!

Posted in Food, Lifestyle.