How to Make West African Peanut Soup

We are making some comfort food today! This soup is 100% plant based, healthy, hearty and rich. You won't have to feel guilty about having seconds. This is based on a recipe from the Cookie & Kate website which was actually adapted from the book Local Bounty: Vegan Seasonal Recipes by Devra Gartenstein. We have chosen to substitute Swiss Chard for the collard greens and did not include the rice from the Cookie & Kate recipe. We hope you enjoy, let us know what you think in the comments below and subscribe to our channel for weekly uploads.

INGREDIENTS:
6 cups vegetable broth
1/2 cup tomato paste
1 teaspoon salt
1 medium red onion
1 large bunch chard
3/4 cup peanut butter
2 tablespoons ginger
4 cloves garlic

MORE RESOURCES
Cookie & Kate recipe:

Local Bounty: Vegan Seasonal Recipes cookbook by Devra Gartenstein:

Stainless-Steel Ball Whisk at Williams Sonoma:

[marydurand]

Recipe looks YUMMY!! Can't wait to make it!! Love the video too - I am a visual person and seeing it being made is Great! : )

[anonymouse]

Thank you for posting this. I love this recipe too.