Dugan's Kitchen

Great meals made easy!

West African Peanut Soup

I love Fall! And, although I hate that time is passing by so fast, once we hit Labor Day, I’m ready for it.  I love the cooler temperatures when you have to wear a lightweight sweater (and in Michigan, those temps are coming earlier this year). I love the excitement in the air when students begin a promising new year…new classes, new friends, new experiences…especially in a college town like ours. All those kids on their own for the first time…it holds a little bit of the “Yikes!” factor, but still I love seeing the look of hope, and yes, freedom in their eyes.

As I mentioned last time, I’m trying to move into a vegetarianish diet, and since our mornings and nights have been a little chilly, I started thinking about my favorite comfort food …soup. Yes, I know…my last post was a soup…I like soup a lot! So I started looking for new recipes and found this one.  It was intriguing because I have never made soup with peanut butter before, and I have never cooked collard greens, so I wanted to try it.

A few notes before you begin:

  • Don’t tell any of your vegetarian friends, but if you don’t have vegetable broth, and you aren’t really trying to become a vegetarian, you could substitute chicken broth.
  • Also, if you aren’t a collard greens fan, you can substitute kale, although I don’t see much difference in taste or texture, so use either.
  • I am not a big fan of hot sauce, so I used a couple dashes of cayenne pepper, but if you like sriracha, use that instead.
  • If you like chunky peanut butter, use it. You can also add chopped peanuts, for garnish.

West African Peanut Soup

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients:IMG_0021 (2)

  • 6 cups low sodium vegetable broth
  • 1 sweet potato, peeled and chopped into bite-sized cubes
  • 1 medium red onion, chopped
  • 2 tablespoons peeled and minced fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
  • 3/4 cup smooth peanut butter
  • 1/2 cup tomato paste
  • Dash or two cayenne pepper


  1. In a medium stock pot, bring the broth to a boil.
  2. Add sweet potato, onion, ginger, garlic, and salt. Cook on medium-low for 20 minutes.
  3. In a medium-sized mixing bowl (glass or metal), combine the peanut butter and tomato paste, then transfer 1 – 2 cups of the hot stock into the bowl. Whisk the mixture together until smooth.
  4. Pour the peanut mixture back into the soup and mix well.
  5. Stir in the collard greens and season the soup with the cayenne pepper, to taste.
  6. Simmer for about 15 minutes on medium-low heat, stirring often.
  7. Serve over cooked brown rice, and top with a sprinkle of chopped peanuts, if you like.




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This entry was posted on September 14, 2017 by in Dinner, One-dish meals, Soups and Chili, Vegetarian and tagged , , .

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