We cooked this half a year ago, so I remember very little about it except that it was tasty.

Vegetarian West African Peanut Soup

Cookie and Kate

Ingredients

• 4 C low-sodium vegetable broth
• 2 C water
• 1 red onion, chopped
• 2 tbsp minced fresh ginger or ginger paste
  
• 4 cloves garlic, minced
• ½ tsp salt
• ¾ C unsalted peanut butter (chunky or smooth)
• ½ C tomato paste
• 1 bunch kale, ribs removed and chopped into strips
• 1 brick methi
  
• sriracha to taste
  
• ¼ C roughly chopped peanuts, for garnish

Directions

1. Combine broth and water in a dutch oven. Bring to a boil.
   
2. Add the onion, ginger, garlic, and salt. Reduce heat to medium low and cook, uncovered, for ~20 minutes.
3. In a heat-safe mixing bowl, whisk together the peanut butter, tomato paste, and 1-2 cups of the stock mix. When smooth, pour back into the dutch oven.
4. Add the kale and methi and simmer, uncovered, for another 15-20 minutes, stirring often.
   
5. Season with sriracha to taste, garnish with peanuts, and serve over rice.