I had to take a moment and decide what this soup tasted like to me. On the second bite it hit me. It tastes like Christmas morning. If you are the holiday chef, you are probably like me, you taste all day long. By 10:00 a.m. I've eaten a complete Christmas meal while simultaenously telling my family - no, you can't eat yet - it's not ready. Remember - I don't like to be judged! You know you do it!
This delicious West African Peanut Soup has black eyed peas, sweet potatoes and collard greens - Christmas in a bowl. The flavors blend so well together. The best part about this potential Christmas meal, it's healthful. No smoked meat in the greens and peas, and no brown sugar and butter in the sweet potatoes, yet it tastes twice as delicious.
My MS (middle son), S3 (third son) and husband all gave it rave reviews. MS saw the process and he questioned my sanity (his look questioned my sanity), but I'm happy to say he and the rest of the family were pleased.
You have to try this one. Let me know what you think!
African Peanut Soup
1 Large Red Onion (chopped)
1 Tablespoon Olive Oil
1 ½ Tablespoon Ginger (freshly grated)
1 Tablespoon Garlic (minced)
1 Teaspoon Cumin
6 Cups Vegetable Broth
2 Small Yams (cut into 1 inch cubes, about 2 cups)
1 15.5 oz can Black-Eyed Peas (drained, not rinsed)
½ Cup Tomato Paste
½ Cup Peanut Butter*
2 Cups Collard Greens (wash well, remove stem)
Heat onion, olive oil, ginger, garlic and cumin in large pot until onion is translucent. Cook for approximately 5 minutes on low heat.
Add the vegetable broth, yams and black-eyed peas, bring soup to a boil, return to low heat, and cook for 10 minutes.
Place the tomato paste, peanut butter and 1 ½ - 2 cups of broth from soup in a heat safe bowl and mix together. Add the peanut butter mixture and the collards to the soup. Let cook for 5 minutes.
*Notes: I used creamy peanut butter, but feel free to use a chunky peanut butter. You can serve this soup over brown rice and top with chopped peanuts. Most recipes also include red pepper flakes.
If you plan on making the recipe ahead of time, I would wait until right before serving to add the collards. Add the greens, cook for 5-7 minutes or until hot, and serve. By doing this you loose less of the greens' nutritional value.
Nutritional Note: Collards are low in calories, can help lower cholesterol and are high in Vitamin A and Vitamin K. Make sure you don’t cook them so long that they loose all their nutritional value.