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Vegan West African Peanut Soup

Vegan West African Peanut Soup

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Spicy, nutty, and delicious West African peanut soup, inspired by my time in Ghana. A hearty stew with incredible depth of flavor that can even be made nut-free using sunflower seed butter! Naturally gluten-free too.

I know the ingredients list looks long, but most are pantry items and it really comes together easily. 

RatingDifficultyIntermediate
ShareTweetSaveShareBigOven
Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 ½ tbsp coconut oil
 1 large yellow or white onion chopped
 3 cloves garlic minced
 ½ inch fresh ginger minced
 2 small chili peppers minced I recommend red chilis, but use jalapeno if needed
 1 ½ tsp paprika
 1 tsp ground coriander
 ¼ white pepper (or use regular pepper)
 1 large sweet potato peeled and cubed (about 1.5 cups) or use carrot or squash
 2 tbsp tomato paste
 14 oz crushed tomatoes (or use 1 and 1/2 cups diced fresh tomatoes)
 4 cups low-sodium vegetable broth
 2 bay leaves
 1 sprig rosemary (optional)
 1 large sprig fresh thyme (optional)
 ½ bunch collard greens cut into 1-inch slices (about 2.5 cups) or use kale
 2 tbsp vinegar divided
 salt and pepper (to taste, for serving)
 fresh cilantro (for serving)

Ingredients

 1 ½ tbsp coconut oil
 1 large yellow or white onion chopped
 3 cloves garlic minced
 ½ inch fresh ginger minced
 2 small chili peppers minced I recommend red chilis, but use jalapeno if needed
 1 ½ tsp paprika
 1 tsp ground coriander
 ¼ white pepper (or use regular pepper)
 1 large sweet potato peeled and cubed (about 1.5 cups) or use carrot or squash
 2 tbsp tomato paste
 14 oz crushed tomatoes (or use 1 and 1/2 cups diced fresh tomatoes)
 4 cups low-sodium vegetable broth
 2 bay leaves
 1 sprig rosemary (optional)
 1 large sprig fresh thyme (optional)
 ½ bunch collard greens cut into 1-inch slices (about 2.5 cups) or use kale
 2 tbsp vinegar divided
 salt and pepper (to taste, for serving)
 fresh cilantro (for serving)
Vegan West African Peanut Soup

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