West African Peanut Soup

fleurdille, dallas blogger, west african soup

juliska bowl | world market wooden bark charger

As I start to work on getting my pre-baby body back, I have made it a goal to cook more from home. Between work, blogging and being a mommy of two, it seems so easy to just order food in or cook our go-to meal: pasta. But, those aren’t always the healthiest option.

I have a couple of favorite cook books I like, but I have found myself searching pinterest for new recipes to try more often than not! I created a board called Healthy Eats and try to add to it as often as I can!

I stumbled upon this soup recipe a couple of weeks ago by Cookie + Kate and decided to try it out. The spices, peanut butter, and ginger are the ingredients that originally caught my eye, but the minimal effort and time it seemed to require sealed the deal.

Y’all, it was so good! I always use my husband as the final judge of recipes because sometimes I feel like vegetarian recipes although tasty, may not be filling enough for a man. That was not the case with this recipe though! We both felt stuffed (in a good way) after finishing our bowl of soup!

This would be such a good recipe for a Sunday night or busy weekday! I hope you enjoy and let me know how you like it!

Thanks for reading!!


  • 6 cups low sodium vegetable broth
  • 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
  • ¾ cup unsalted peanut butter (chunky or smooth)
  • ½ cup tomato paste
  • Hot sauce, like sriracha (we put a lot in, but we love things super spicy, so use your best judgment!)
  • ¼ cup roughly chopped peanuts, for garnish


  1. In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
  2. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.


xx – anna