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First Fall Recipe


Sharing one of Renee Watson's favorite fall soups, Vegetarian Peanut Soup, which brings some unlikely flavors together to make a meal that you'll want to make thru the end of winter.

Vegetarian Peanut Soup

Indulge in the rich flavors of West African-inspired peanut soup, a velvety and satisfying vegan dish with a delightful kick of spice. Crafted from an effortless blend of peanut butter, tomato paste, and vibrant collard greens, this soup is a speedy creation perfect for a cozy weeknight dinner. For fellow spice enthusiasts, don't hold back on generously adding ginger and garlic to elevate the fiery goodness.

4 cups vegetable broth (low-sodium)

2 cups water

1 medium-sized red onion, finely diced

2 tablespoons freshly minced ginger, peeled

4 cloves garlic, finely minced

1 teaspoon salt

1 bunch collard greens (or kale), stems removed, leaves sliced into 1-inch strips

¾ cup peanut butter (smooth or chunky, unsalted)

½ cup tomato paste*

Sriracha or other hot sauce of your choice

¼ cup coarsely chopped peanuts (for garnish)

Cooked brown rice (optional, for serving)


Recipe via cookieandkate.com. You can find the full recipe with directions and tips on her blog.



Hope you enjoy!