Vegetarian West African Peanut Soup

Ingredients

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Vegetable Broth

  From bouillons. Low sodium

  6 cup or 1.44kg

• Onions

  Raw

  1 medium or 110g

• Ginger root

  Raw

  2 tbsp or 12g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  1 tsp or 6g

• Peanut butter

  Smooth style, without salt

  6 tbsp or 96g

• Tomato paste

  Canned, without salt added

  6 tbsp or 96g

• Collards

  Raw

  1 cup, chopped or 36g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Peanuts

  All types, raw

  4 tbsp or 37g

Directions

1. Prepare the brown rice according to the package instructions.
2. In a medium Dutch oven or stock pot, bring the vegetable broth to a boil. Add the chopped onion, ginger, garlic, and salt. Cook on medium-low heat for 20 minutes.
3. In a heat-safe mixing bowl, combine the peanut butter and tomato paste. Add one-third of the hot broth to the bowl and whisk until smooth. Pour the peanut mixture back into the soup and mix well.
4. Stir in the chopped collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often.
5. Serve the soup over the cooked brown rice and top with a sprinkle of chopped peanuts.