Vegan West African Peanut Soup By Yup Its Vegan
Spicy, nutty, and delicious West African peanut soup, inspired by my time in Ghana. A hearty stew with incredible depth of flavor that can even be made nut-free using sunflower seed butter! Naturally gluten-free too.
I know the ingredients list looks long, but most are pantry items and it really comes together easily.
1 large yellow or white onion chopped
3 cloves garlic minced
½ inch fresh ginger minced
2 small chili peppers minced I recommend red chilis, but use jalapeno if needed
1 ½ tsp paprika
1 tsp ground coriander
¼ white pepper (or use regular pepper)
1 large sweet potato peeled and cubed (about 1.5 cups) or use carrot or squash
14 oz crushed tomatoes (or use 1 and 1/2 cups diced fresh tomatoes)
4 cups low-sodium vegetable broth
2 bay leaves
1 sprig rosemary (optional)
1 large sprig fresh thyme (optional)
½ bunch collard greens cut into 1-inch slices (about 2.5 cups) or use kale
2 tbsp vinegar divided
salt and pepper (to taste, for serving)
fresh cilantro (for serving)
Ingredients
1 large yellow or white onion chopped
3 cloves garlic minced
½ inch fresh ginger minced
2 small chili peppers minced I recommend red chilis, but use jalapeno if needed
1 ½ tsp paprika
1 tsp ground coriander
¼ white pepper (or use regular pepper)
1 large sweet potato peeled and cubed (about 1.5 cups) or use carrot or squash
14 oz crushed tomatoes (or use 1 and 1/2 cups diced fresh tomatoes)
4 cups low-sodium vegetable broth
2 bay leaves
1 sprig rosemary (optional)
1 large sprig fresh thyme (optional)
½ bunch collard greens cut into 1-inch slices (about 2.5 cups) or use kale
2 tbsp vinegar divided
salt and pepper (to taste, for serving)
fresh cilantro (for serving)
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