Peanut and Collard Soup - Bravabod
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Peanut and Collard Soup

Valentina

This is one of my favorite, highly flavored soups of all time. Creamy peanut butter and tomato paste creates a velvety, thick base for sweet potatoes and chickpeas. Chopped peanuts and collard greens add additional texture, while fresh ginger and warming spices give a delicious kick. The ingredients are reminiscent of West African Peanut Soup, though this rendition is far from a traditional version. Collard greens are ideal here, though they can also be substituted with an equal amount of kale or mustard greens. Enjoy as is, or with a warm scoop of brown rice.

How To MakeDiet Type: Plant-based

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Shopping List
  • 6 cups salted vegetable broth
  • 1 onion, diced
  • 3/4 cup peanuts, roughly chopped
  • 2 medium-sized sweet potatoes
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1/2 pound collard greens, chopped into bite-sized pieces
  • 1/2 cup tomato paste
  • 1/2 cup smooth peanut butter (Note 1)
  • 2 1/4 tablespoons fresh ginger, minced
  • 2 tablespoons olive oil
  • 1 1/2 tablespoon garlic, minced
  • 1 tablespoon coconut sugar
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne
  • 1 cinnamon stick
  • brown rice, for serving (optional)

Instructions
  1. Step 1: Peel and chop the sweet potatoes into bite-sized pieces. Set aside.
  2. Step 2: Add the olive oil to a large pot over medium-high heat. Add the onions, garlic, and ginger and cook for 3 to 5 minutes, or until the onions are soft and translucent. Add the peanuts, coriander, and cayenne. Cook for 1 more minute, stirring frequently.
  3. Step 3: Pour in the broth, sweet potato pieces, and cinnamon stick. Bring the soup to a boil, and then turn the heat down to medium-low to bring the soup to a simmer. Add in the collard greens and tomato paste. Allow to cook for 10 minutes, uncovered.
  4. Step 4: After 10 minutes, use a ladle to remove some of the cooking liquid and place it in a small bowl. Add the peanut butter and sugar to the bowl. Stir the ingredients together until smooth and then pour this mixture back into the soup. Add in the chickpeas. Stir well to combine everything, and cook for 1 to 2 more minutes.
  5. Serve: Remove the cinnamon stick and then taste and adjust seasonings as desired. I love this served with cooked brown rice and extra peanuts sprinkled on top.

Recipe Notes

Recipe inspired by The New York Times.

Note 1: If using sweetened peanut butter, you can omit the coconut sugar.

Nutrition

This is one of my favorite, highly flavored soups of all time. Creamy cashew butter and tomato paste creates a velvety, thick base for sweet potatoes and chicken. Chopped cashews and collard greens add additional texture, while fresh ginger and warming spices give a delicious kick. The ingredients are reminiscent of West African Peanut Soup, though this rendition is far from a traditional version. Collard greens are ideal here, though they can also be substituted with an equal amount of kale or mustard greens. Enjoy as is, or with a warm scoop of cauliflower rice.

How To MakeDiet Type: Paleo

liked this

Freeze For 3 months

Best by 3-5 days


Shopping List
  • 6 cups salted vegetable or chicken broth
  • 1 onion, diced
  • 3/4 cup roasted cashews, roughly chopped
  • 2 medium-sized sweet potatoes
  • 2 large chicken thighs, boneless and skinless
  • 1/2 pound collard greens, chopped into bite-sized pieces
  • 1/2 cup tomato paste
  • 1/2 cup smooth cashew butter
  • 2 1/4 tablespoons fresh ginger, minced
  • 2 tablespoons olive oil
  • 1 1/2 tablespoon garlic, minced
  • 1 tablespoon coconut sugar
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne
  • 1 cinnamon stick
  • cauliflower rice, for serving (optional)

Instructions
  1. Step 1: Peel and chop the sweet potatoes into bite-sized pieces. Chop the chicken thighs into bite-sized pieces. Set aside.
  2. Step 2: Add the olive oil to a large pot over medium-high heat. Add the onions, garlic, and ginger and cook for 3 to 5 minutes, or until the onions are soft and translucent. Add the chopped chicken and cook for 3 minutes. Stir the chicken several times to brown it lightly on all sides. Add the cashews, coriander, and cayenne. Cook for 1 more minute, stirring frequently.
  3. Step 3: Pour in the broth, sweet potato pieces, and cinnamon stick. Bring the soup to a boil, and then turn the heat down to medium-low to bring the soup to a simmer. Add in the collard greens and tomato paste. Allow to cook for 10 minutes, uncovered.
  4. Step 4: After 10 minutes, use a ladle to remove some of the cooking liquid and place it in a small bowl. Add the cashew butter and sugar to the bowl. Stir the ingredients together until smooth and then pour this mixture back into the soup. Stir well to combine everything, and cook for 1 to 2 more minutes.
  5. Serve: Remove the cinnamon stick and then taste and adjust seasonings as desired. I love this served with cooked cauliflower rice and extra cashews sprinkled on top.

Recipe Notes

Recipe inspired by The New York Times.

Nutrition

This is one of my favorite, highly flavored soups of all time. Creamy peanut butter and tomato paste creates a velvety, thick base for cauliflower and chicken. Chopped peanuts and collard greens add additional texture, while fresh ginger and warming spices give a delicious kick. The ingredients are reminiscent of West African Peanut Soup, though this rendition is far from a traditional version. Collard greens are ideal here, though they can also be substituted with an equal amount of kale or mustard greens.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3 months

Best by 3-5 days


Shopping List
  • 6 cups salted vegetable or chicken broth
  • 1 onion, diced
  • 3/4 cup peanuts, roughly chopped
  • 2 cups cauliflower florets, cut into bite-size chunks
  • 2 large chicken thighs, boneless and skinless
  • 1/2 pound collard greens, chopped into bite-sized pieces
  • 1/2 cup tomato paste
  • 1/2 cup smooth peanut butter
  • 2 1/4 tablespoons fresh ginger, minced
  • 2 tablespoons olive oil
  • 1 1/2 tablespoon garlic, minced
  • 1 tablespoon low-carb granulated sweetener (1:1 sugar substitute)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne
  • 1 cinnamon stick

Instructions
  1. Step 1: Peel and chop the sweet potatoes into bite-sized pieces. Then, chop the chicken thighs into bite-sized pieces. Set aside.
  2. Step 2: Add the olive oil to a large pot over medium-high heat. Add the onions, garlic, and ginger and cook for 3 to 5 minutes, or until the onions are soft and translucent. Add the chopped chicken and cook for 3 minutes. Stir the chicken several times to brown it lightly on all sides. Add the peanuts, coriander, and cayenne. Cook for 1 more minute, stirring frequently.
  3. Step 3: Pour in the broth, cauliflower pieces, and cinnamon stick. Bring the soup to a boil, and then turn the heat down to medium-low to bring the soup to a simmer. Add in the collard greens and tomato paste. Allow to cook for 10 minutes, uncovered.
  4. Step 4: After 10 minutes, use a ladle to remove some of the cooking liquid and place it in a small bowl. Add the peanut butter and sweetener to the bowl. Stir the ingredients together until smooth and then pour this mixture back into the soup. Stir well to combine everything, and cook for 1 to 2 more minutes.
  5. Serve: Remove the cinnamon stick and then taste and adjust seasonings as desired. I love this served with extra peanuts sprinkled on top.

Recipe Notes

Recipe inspired by The New York Times.

Nutrition

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Peanut and Collard Soup

PT30M 6 cups salted vegetable broth 1 onion, diced 3/4 cup peanuts, roughly chopped 2 medium-sized sweet potatoes 1 (15 ounce) can chickpeas, drained and rinsed 1/2 pound collard greens, chopped into bite-sized pieces 1/2 cup tomato paste 1/2 cup smooth peanut butter (Note 1) 2 1/4 tablespoons fresh ginger, minced 2 tablespoons olive oil 1 1/2 tablespoon garlic, minced 1 tablespoon coconut sugar 1 teaspoon ground coriander 1/2 teaspoon cayenne 1 cinnamon stick brown rice, for serving (optional) Gluten Free Paleo Vegan Low-Carb 6 Servings Ingredients:

6 Servings

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