Ingredients
- 4 cups vegetable broth
- 2 cups water
- 1 medium onion
- 2 Tbsp fresh ginger -grated
- 4 cloves garlic -grated (Te Mahanga)
- 1 bunch kale -cut fine (Ettrick Gardens)
- ¾ cup chunky peanut butter (Bay Road)
- ½ cup tomato paste
- Sriracha for seasoning
- Ground black pepper
- ¼ cup cut peanuts -roughly cut
- 1 cup brown rice
Kale and Peanut Soup
Method
- Pour broth and water into a large heavy saucepan, bring to the boil
- Add onion, ginger, garlic, and salt
- Cook for 20 minutes on medium
- Use a medium size heat proof bowl mix peanut butter and tomato paste, then transfer 1-2 cups of the stock and mix until smooth
- Pour peanut mixture back into the pot and mix well
- Stir in the kale and season with sriracha (or a hot sauce of your choice) and ground black pepper
- Simmer for around 15 minutes on low-medium heat
- Cook the brown rice, as a pre packet, season with 1 tsp of olive salt and a splash of olive oil
- Serve over brown rice and sprinkle with fresh chopped peanuts
Comments
Recipe by: Amy Dougherty
