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Comfort. Comfort for me is quiet. It is spending times with
the ones you love.
Comfort is the satisfaction of a job well done and the solace
of a lazy Sunday.
Comfort for me is food – simple, effortless food – that
demands nothing more than to be enjoyed.
This soup is the epitome of comfort. Familiar flavors –
garlic, ginger, peanut, and tomato – create a distinctive combination that
provides just the comfort I crave after a long day at work, and an even longer
West African Peanut Soup (recipe courtesy of Cookie + Kate
, adapted from Local Bounty: Vegan Seasonal Recipes by Devra Gartenstein)
- 6 cups low sodium 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, ribs removed and leaves chopped into 1-inch strips
- 3/4 cup unsalted peanut butter (chunky or smooth)
- 1/2 cup tomato paste, or 1 cup canned crushed tomatoes*
- Hot sauce, like sriracha (AKA rooster sauce)
- 1/4 cup roughly chopped peanuts, for garnish
- 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. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.
**my note: I have made this recipe twice, and the second time decided to add sweet potato, instead of serving the soup with rice. It is a delicious alternative. Just peel and chop one sweet potato into 1/2-inch pieces and add the sweet potato about 5 minutes before adding the collard greens (it should be soft when pierced with a fork by the time the soup is finished). If it needs more time, just simmer the soup slightly longer until the potato pieces are cooked through.