Ingredients
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2 teaspoons of olive oil
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1 small red onion, diced
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Kosher salt
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2 cloves of garlic, minced
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1 tablespoon of fresh ginger, minced
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1/4 red finger chili or 1 jalapeno pepper, finely minced
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1 sweet potato, peeled and cut into 1-centimetre cubes
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3/4 teaspoon of ground cumin
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4 cups of low sodium vegetable broth
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1 cup of water
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1/3 cup of tomato paste
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1/2 cup of natural unsweetened peanut butter
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3 cups of roughly chopped dark leafy greens, such as kale, Swiss chard, or spinach
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Cooked brown rice, for serving
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Cilantro, mint, crushed red pepper flakes, and/or chopped peanuts, for garnish
Directions
- Heat the olive oil in a large saucepot or Dutch oven set over medium heat, then add in the onions and season with kosher salt.
- Cook the onions for three to four minutes or just until lightly golden, then stir in the garlic, ginger, sweet potato, cumin and chili or jalapeno to taste, and cook for one minute.
- Carefully pour in the vegetable broth and water, turn the heat up to high, and bring to a boil. Reduce the heat to medium and cook until the sweet potatoes are tender, about 10 to 15 minutes.
- In a heat proof bowl, stir together the tomato paste and peanut butter until well combined. Carefully spoon about one cup of the hot broth mixture into the peanut butter mixture and whisk together until smooth.
- Add the peanut butter mixture into the pot, along with the greens, and stir well to combine. Turn the heat down to low, cover, and simmer for another 10 to 15 minutes to wilt the greens and allow the flavours to meld.
- Serve the thick and rich soup in a bowl over some brown rice and garnish with some cilantro, mint, crushed red pepper flakes, and/or chopped peanuts, if desired.
