African Peanut Soup with Collard Greens & Crispy Tofu

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African Peanut Soup.jpg

So I’ve been tinkering with this recipe for a few days. I’ve had many African Peanut Soup and I love them all. Some of the recipes I’ve seen incorporate collard greens, others swiss chard. Some not any greens at all, which doesn’t sound fun. I made this really simple but love the slight bitterness of greens against the saltiness of the peanut which also provides just a touch of sweet. A lot of recipes call for brown sugar or sugar, but I think its perfectly balanced to omit it and just go straight for the real natural flavor. A little crispy tofu, chopped minutes and a finish with sea salt, makes it perfect. Hope you agree.

African Peanut Soup
2 tbsp sunflower oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 Tbsp cumin
1 Tbsp coriander
1 Tbsp curry powder
1 quart vegetable broth
2 medium carrots, diced
1 bunch Collard Greens, chopped
1 cup peanut butter
1 can coconut milk
2 tbsp finely chopped peanuts (for garnish)
sea salt

In a large stock pot, heat oil over medium heat. Add onions and garlic, cook 5 minutes or until they begin to sweat. Add spices and stir. Add vegetable broth, carrots and collard greens. Cook for about 30 minutes until the carrots are fully cooked. Add peanut butter and coconut milk and pulse with an immersion blender or transfer to a blender (careful, HOT!) and blend until there are no more chunks. Pat dry some tofu and fry on medium heat on all sides until crispy, put tofu on top, finish with peanuts and sea salt and maybe a little Sriracha.

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