West African peanut soup with kale and brown rice
- 2 cups brown rice (dry)
- 12 cups vegetable broth
- 2 red onions
- ⅓ cup minced ginger
- 2 ½ tbsp minced garlic
- 8 cups kale
- 4 tomatoes
- 1 ½ cups peanut butter
- ½ cup salted peanuts
Cook rice according to package instructions. In a large saucepan, bring broth to a boil.
Meanwhile, peel and dice onion. Mince ginger and garlic into a fine paste. Remove tough ribs from kale and chop into 1-inch strips. Dice tomato.
Add onion, ginger, garlic, peanut butter and salt to taste to broth. Whisk until peanut butter melts into the soup. Add kale and tomato and simmer 10 minutes uncovered.
Enjoy soup over rice and garnish with chopped salted peanuts.