(via Tropical Tequila Sunrise Popsicles | Real Food by Dad)



west african peanut soup 
i made this recipe from cookieandkate.com last night with my boyfriend, and it was AMAZING! less than ten ingredients, but full of flavor and accommodating to his vegetarianism and my gluten intolerance. we paired it with the super easy flatbread recipe (i substituted gluten free flour and it was just as tasty!). 
6 cups low sodium vegetable broth (we just used veggie bouillon cubes)
1 medium red onion, chopped (we subbed in a yellow onion since that’s what i had in the kitchen)
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
1 teaspoon salt
1 bunch collard greens, ribs removed and leaves chopped into 1-inch strips (we used kale instead, and ripped it by hand)
¾ cup unsalted peanut butter (we just used regular chunky peanut butter and it was fucking delicious)
½ cup tomato paste*
Hot sauce, like sriracha (AKA rooster sauce)
In a medium Dutch oven or stock pot, bring the broth to a boil. 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 to 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 and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. 
and done! tastes even better leftover. <3

Made this for dinner and it’s amazing! I did make a few alterations:
- I used chicken stock instead of veggie.- I added chicken since I had some to be used up.- I used white onion since I don’t have any red.- I used a heaped tsp of ground ginger since I don’t have any fresh.- I also used kale.
Served it with rice and oh holy satisfying nomages.

awesome! i love how much you can alter this soup based on your pantry and it’s still delicious ^-^