Spicy African Peanut Soup

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One of the best things about getting our bi-weekly delivery of vegetables from FoodShare Toronto is not knowing what is coming from one week to the next. Sometimes this isn’t so great, like when we got cabbage for 4 weeks in a row (just how much cabbage can two people be expected to eat?!?), but usually it’s really fun because we get to try things we would never buy from the store.

One particularly successful example was collard greens. These big green leaves showed up in our box one week, and we literally had no idea what to do with them; they seemed too tough to just chop up in a salad, and we’d been sautéeing the heck out of our copious amounts of cabbage so the thought of more sautéed greens was just a little upsetting. Which is why we love you guys so much.

We tried spicy African peanut soup when we were wondering how to use collard greens, and discovered something amazing.We tried spicy African peanut soup when we were wondering how to use collard greens, and discovered something amazing.

We asked you what we should do with collard greens and OH. MY. GOODNESS. our mouths were watering just reading the range of delectable suggestions. We picked West African peanut soup by Cookie & Kate, and after a trial run which may have been biased due to workouts and large appetites prior to the taste test (anything tastes good after a run), the recipe was declared a clear winner.

We tried spicy African peanut soup when we were wondering how to use collard greens, and discovered something amazing.

To be completely honest, we didn’t quite follow the recipe. Hector was in charge of the first attempt, and when he couldn’t find the peanut butter he used almond butter instead; since then we’ve used peanut butter too (always natural, not sweetened) and they’re equally seductive.

We tried spicy African peanut soup when we were wondering how to use collard greens, and discovered something amazing.

In fact, when we got a second delivery that included collard greens, I had a slightly Pavlovian response and couldn’t stop thinking about peanut soup for the rest of the day. Do you have any idea how difficult it is to concentrate on spreadsheets when there are collard greens just begging to be piled in a bowl with rice and drenched in spicy peanut soup? REALLY FREAKING DIFFICULT.

We tried spicy African peanut soup when we were wondering how to use collard greens, and discovered something amazing.

Bonus – it warms up really well in the microwave and tastes just as good the next day. We usually make a double batch so we have leftovers for lunches.

So after much waiting and teasing on social media, we’re very happy to bring you the recipe – and we hope you enjoy it as much as we do!

Spicy African Peanut Soup
 
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Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 1 cup brown rice
  • 1 yellow onion
  • 1 teaspoon coconut oil
  • 2 tablespoons tomato paste
  • 3 cups vegetable broth
  • ½ cup peanut or almond butter
  • 1½ teaspoons ground ginger (or about ½-1" fresh)
  • ¼ teaspoon chili flakes (more if you like it spicy, less if you don't)
  • 2 tablespoons flour (or as needed for thickening)
  • 1 block firm or extra-firm tofu
  • 4 large leaves or ½ head of collard greens
Instructions
  1. Bring 1-3/4 cups of water to a boil, then add the rice and stir. Cover and turn to low heat for about 30-40 minutes or until all the water is absorbed.
  2. Chop the onion and add to a medium-large pot along with the coconut oil. Sautée on medium heat, stirring frequently, until soft and translucent.
  3. Add the tomato paste and stir to coat the onions, then add the remaining ingredients and use a whisk to combine them as well as you can. Don't worry if it looks lumpy and gross - it will all blend together smoothly.
  4. Bring the mixture to a simmer, then remove from the heat and carefully pour into a blender (or use an immersion blender). Blend on high speed for about 15 seconds until the soup is creamy and smooth. (Be very careful when you are blending, as the hot soup has a tendency to jump and can pop the top off the blender, especially when it starts - avoid filling more than halfway, and blend in multiple batches if you need to.)
  5. Pour the blended soup back into the pot and simmer until it reaches the desired consistency - about 5 minutes. Turn the heat to low and cover with a lid until you are ready to serve.
  6. Cut the tofu block into 1cm cubes, and fry in a little oil until the cubes are crispy ad lightly browned. Slice the collard green leaves horizontally with a sharp knife, producing ribbons of leaves. Add rice to a bowl, top with collard greens and tofu then pour the peanut soup over everything. Garnish with chopped peanuts or chili flakes.
Notes
Adapted from West African peanut soup by Cookie + Kate.

 

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Spicy African Peanut Soup
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Kim is a triathlete training to qualify for the Ironman World Championships, and spends most of her free time baking, eating Hector’s food or training in the most challenging conditions she can find – usually up hills or on the hottest days of the year. But she insists that Hector’s the crazy one!

Comments

  1. Melis

    Awesome recipe. Thanks for this share. Soup is my favorite food group and this one is so interesting.

    Reply
    • Kim

      Thanks Melis!

      Reply
  2. Danae @ Recipe Runner

    I’ve always wanted to try African peanut soup. It looks so flavorful and spicy, something I totally crave after an evening workout! Love the idea of using almond butter too!

    Reply
    • Kim

      Thanks Danae!

      Reply
  3. Patricia @ Grab a Plate

    I’ve always wanted to make African Peanut Soup – this looks lovely and delicious! I wouldn’t be able to concentrate on spreadsheets, either :)

    Reply
  4. Catherine

    What a wonderful, beautiful soup. This sounds fantastic!

    Reply
  5. Sarah

    Looks delicious! This reminds me of a ground nut stew recipe that my mom used to make in the 90s. Feeling sentimental now…

    Reply
  6. Valerie

    This looks so unusual! I can’t wait to try it, I love exotic and spicy foods!

    Reply
  7. Christie

    I’ve had variations of this soup and absolutely adore what you did too it. Bring on the collards!

    Reply
  8. Aida@TheCraftingFoodie

    This looks delicious! I’ve never had African peanut soup, but I’ve had quite a few East Asian savory dishes made with peanuts/peanut butter, and I’ve loved every single one. I think I’ll give this recipe a try!

    Reply
  9. Elle

    Mmmm… I have only ever had peanut soup once and loved it… then forgot all about it. Yours looks lovely but I don’t know if I have ever had collard greens. I don’t see them in my local markets.

    Reply
    • Kim

      Hi Elle, you could also use kale as it’s likely easier to find. The texture is similar to collard greens. Enjoy!

      Reply
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