Peanut Soup

Ingredients

• 3/4 cup roasted and shelled peanuts
• 2 tablespoons peanut or neutral oil
• 1 medium red onion, halved and thinly sliced
• 1 tablespoon peeled and minced fresh ginger
• 1 tablespoon minced garlic
• 1 pinch cayenne or more or less to taste
• Salt and freshly ground black pepper
• 6 cups vegetable stock or water
• 1 lb sweet potatoes or yams, peeled and cut into thick slices
• 8 to 12 plum totatomes, cored and halved (canned are fine; drain and reserve liquid for another use)
• 1/2 pound collards or kale, washed and cut into wide ribbons
• 1/4 cup chunky peanut butter

Hardware

• pot

Procedure

1. Slice peanuts into large pieces.
2. Heat oil in pot, cook onion, ginger, and garlic. Add Peanuts, cayenne, salt and pepper.
3. Stir in stock and the sweet potatoes, bring to a boil, and turn heat down to a low boil. Cover and cook about 10 minutes, until potatoes are tender.
4. Stir in tomatoes, greens, and peanut butter. Cover and cook until greens are tender, 5 ro 8 minutes.
5. Serve and garnish with peanuts.