This creamy and spicy vegan soup is the perfect weeknight meal!
Ingredients
4 cup
Vegetable stock/broth, low sodium
2 cup
Water
1 medium
Red onion
(chopped)
2 tbsp
Ginger root
(peeled and minced fresh)
4 clove(s)
Garlic
(minced)
1/2 tsp
Salt
3/4 cup
Peanut butter, natural
(chunky or smooth)
1/2 cup
Tomato paste, organic
1 bunch
Collard greens
(ribs removed and leaves chopped into 1-inch strips)
1 can (15oz)
Chickpeas, canned, drained
1 tsp
Hot sauce
(optional; to taste)
1/4 cup
Peanuts
(optional; roughly chopped; for garnish)
Instructions
Combine the broth and water in a medium Dutch oven or stockpot. 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 to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Add drained and rinsed chickpeas. Stir in the collard greens and season the soup with hot sauce to taste.
Simmer for about 10-15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Top with chopped peanuts.
