Serves: 2

Ingredients :

2 cups low-sodium vegetable broth
½ medium red onion, chopped
2 cloves garlic, peeled, minced
½ bunch collard greens or kale, discard hard ribs and stems, chop the leaves into 1-inch wide strips
¼ cup tomato paste
1/8 cup roughly chopped peanuts to garnish
Sriracha sauce to taste
1 cup water
1 tablespoon minced fresh ginger
½ teaspoon salt or to taste
6 tablespoons unsalted plain peanut butter
Cooked brown rice to serve (optional)

Directions :

1. Add water and broth into a stock pot and bring to a boil over high heat.
2. Drop garlic, ginger, and onion into the pot. Turn down the heat to medium-low heat. Add salt and stir.
3. Simmer for about 12 – 15 minutes.
4. Meanwhile, add tomato paste and peanut butter into a bowl. Add about ½ cup of the simmering stock into the bowl and whisk until smooth. Add the peanut butter mixture into the soup and stir until well combined.
5. Add collard greens, salt, pepper, and hot sauce and stir. Cook for about 15 minutes or until the collard greens are tender. Turn off the heat.
6. Ladle into soup bowls. Add brown rice, if using, and serve.
7. Roasted peanuts are to be used as a garnish for phase 4.