4 cups vegetable broth or water
3/4 cup unsalted, creamy peanut butter
1/2 cup tomato paste
1 tbs Sriracha sauce (or more, to taste)
1 tbs fresh ginger, peeled and minced
2 cloves garlic, minced
1/4 – 1/2 red onion, chopped
1 potato or sweet potato
collard greens, chopped
rice (1/2 – 3/4 cup, dry)
1. Cook the rice and collard greens together, following the rice cooking instructions.
2. Make the soup by mixing in a pot: vegetable broth/water, peanut butter, tomato paste, sriracha sauce, ginger, garlic, and onion. Heat until boiling, then lower to a simmer. Add more or less broth/water until soup is a consistency you like.
3. Slice the potato and place in boiling water for 5-10 minutes, or until soft.
4. Serve by placing potatoes and rice-collard green mixture in a bowl, then topping with peanut soup. Sprinkle peanuts over the top (optional).