Ingredients
4cupslow-sodium vegetable broth
2cupswater
1medium red onion,chopped
2tbspfresh ginger,peeled and minced
4garlic cloves,minced
1tspsalt
1bunchcollard greens,or kale, ribs removed and leaves chopped into 1-inch strips
¾cupunsalted peanut butter,chunky or smooth
½cuptomato paste
hot sauce
¼cuppeanuts,roughly chopped, for garnish
brown rice,cooked, for serving, optional
Preparation
Combine the broth and water in a medium Dutch oven or stock pot.
Bring the mixture to a boil, then add the onion, ginger, garlic and salt.
Cook on medium-low heat for 20 minutes.
In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock into the bowl.
Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well.
Stir in the collard greens, then season the soup with hot sauce to taste.
Simmer for 15 minutes on medium-low heat, stirring often.
Season with additional salt or hot sauce, if desired.
Serve over cooked brown rice then top with a sprinkle of chopped peanuts, and enjoy!
