West African Peanut Soup

West African Peanut Soup

By: Colleen Cottrell

Makes 4 Servings


3/4 cup RX Nut Butter Peanut Butter
1 tbsp extra virgin olive oil
1 onion (diced)
2 sweet potato (1/2"" cubed)
1-2 carrots (1/2"" slices)
1 jalapeno (seeded, diced)
2-3 tbsp ginger (grated)
4 garlic cloves (diced)
4 cups veggie broth
2 cups water
1 bunch hearty greens (collard greens, kale, etc) (ripped to small pieces)
1 can chickpeas or canelli beans
1 lime


1. Warm EVOO on dutch oven, add onion, sweet potato, jalapeno, and some salt

2. Add veggie broth and water and bring to a simmer; cook for 15 min

3. In a separate bowl, combine PB and tomato paste; transfer 2-3 cups of hot broth to the bowl and mix together; pour into soup once mixed well

4. Add hearty greens and continue simmering for 20-25 min longer. Add hot sauce for an extra kick

5. Remove from heat and add lime juice and a sprinkle of sauce. Adjust further depending on taste preference