20 mins

West African peanut soup with kale and rice

Dinner

Four servings

Nutrition info

• 1 cup brown rice (dry)
• 6 cups vegetable broth
• 1 red onion
• 2 ½ tbsp minced ginger
• 1 ½ tbsp minced garlic
• 4 cups kale
• 2 tomatoes
• ½ cup peanut butter
• ½ cup salted peanuts

Directions

• Step 1

  Cook rice according to package instructions. In a large saucepan, bring broth to a boil.

  In this recipe

  • 1 cup brown rice (dry)
  • 6 cups vegetable broth
• Step 2

  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.

  In this recipe

  • 1 red onion
  • 2 ½ tbsp minced ginger
  • 1 ½ tbsp minced garlic
  • 4 cups kale
  • 2 tomatoes
• Step 3

  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.

  In this recipe

  • 1 red onion
  • 2 ½ tbsp minced ginger
  • 1 ½ tbsp minced garlic
  • 4 cups kale
  • 2 tomatoes
  • ½ cup peanut butter
• Step 4

  Enjoy soup over rice and garnish with chopped salted peanuts.

  In this recipe

  • 1 cup brown rice (dry)
  • ½ cup salted peanuts