INGREDIENTS
1 large red onion (chopped)
1 tablespoon olive oil
1½ tablespoon ginger (freshly grated)
1 tablespoon garlic (minced)
1 teaspoon cumin
6 cups vegetable broth (4 cups/2 cups)
2 small yams (cut into 1 inch cubes, about 2 cups)
1 15.5 oz can black-eyed peas (drained, not rinsed)
½ cup tomato paste
½ cup peanut butter*
2 cups collard greens (wash well, remove stem, sliced into ribbons)
PREPARATION
Heat onion, olive oil, ginger, garlic, and cumin in a large pot until the onion is translucent. Cook for approximately 3-5 minutes on low heat.
Add 4 cups vegetable broth, yams, and black-eyed peas, bring soup to a boil, return to low heat, and cook for 10-15 minutes until yams are tender.
Place the tomato paste, peanut butter, and 2 cups vegetable broth in a blender, mix together.
Add the peanut butter mixture and the collards to the soup. Let cook for 5 minutes.
Add additional salt to taste.
Eat Well!
*Notes: I used creamy peanut butter, but feel free to use a chunky peanut butter. You can serve this soup over brown rice and top with chopped peanuts. Most recipes also include red pepper flakes.
If you plan on making the recipe ahead of time, I would wait until right before serving to add the collards. Add the greens, cook for 5-7 minutes or until hot and serve. By doing this, you maintain more of the greens’ nutritional value.
Nutritional note: Collards are low in calories, can help lower cholesterol and are high in Vitamin A and Vitamin K. Make sure you don’t cook them so long that they lose all their nutritional value.
© 2019 Leigh & Ollie. Used with permission.
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PREPARATION
