Vegetarian peanut soup

Ingredients for 4 servings:

• 1 liter vegetable broth
• ½ liter of water
• 1 onion(s), red, diced
• 2 tsp ginger, peeled and chopped
• 4 garlic cloves, chopped
• 1 tsp salt
• 125 g collard greens, midrib removed, leaves cut into 2.5 cm strips
• 180 g peanut butter, unsalted
• 100 g tomato paste
• Sriracha sauce
• 60 g peanuts, chopped, for garnishing
• Brown rice, cooked, for serving, optional

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

“Vegetarian Peanut Soup” translated from English by the blog Cookie and Kate

Bring the broth and water to a boil in a saucepan. Add the onion, ginger, garlic, and salt. Simmer over low to medium heat for 20 minutes. In a heatproof bowl, combine the peanut butter and tomato paste with 250 to 500 ml of the hot broth; stir until well blended. Return the contents of the bowl to the saucepan and stir well. Add the cabbage and season with Sriracha sauce. Simmer for 15 minutes, stirring frequently. Season to taste with salt and the hot sauce. Sprinkle the peanuts on top to serve. Serve with brown rice, if desired.