I love Sriracha, I’ve said this before and I’ll probably say it again. I’m one of those annoying types who says things like ‘if I could I’d put sriracha on everything’. And I’ve put it on a lot, from sriracha ribs (sorry, any vegans/veggies reading this) and glazed tofu through to popcorn. It has a flavour under the warmth that compliments a lot of dishes. A few months ago I was put onto this peanut sriracha soup recipe by my friend Tiffanni and since then I’ve made it almost monthly. It’s really quick, perfect for a mid week meal, only needs a small selection of ingredients and includes two of my favourite flavours in sriracha and peanut butter.
I’m also half way through another veggie month, so having something like this already in my locker helps with meal planning. I’ve been making a load of curry from the Fresh India book and a few different veg bowls, but this one will probably be used again before the end of the month. I generally use various winter greens but you could easily use something like spinach or kale. I usually serve the soup with brown rice or a grain like quinoa or buckwheat. It’s quite a thick soup and serving it with things like this works really well. I’d advise using a smooth peanut butter of at least middling quality (none of that basics stuff). I’ve made this using several different types and the cheap stuff just doesn’t add enough (apart from a lot of oil) to the overall flavour and feel of the soup.
- 1500ml veg stock
- 1 medium red onion, chopped
- 2 tbsps peeled fresh ginger, minced
- 4 cloves garlic, crushed
- 1 tsp salt
- 1 bunch greens (collard, kale or spinach), ribs removed and chopped
- 1 280g jar unsalted smooth peanut butter
- 7 tbsps tomato puree
- Sriracha, to taste
- 20g cup roughly chopped peanuts, for garnish
- Heat a large heavy based pot over a medium heat with a tablespoon of cooking oil.
- Add the onion and cook for 5 minutes, until soft. Stir through the garlic and ginger, cooking for another minute.
- Season and pour over the stock and bring to the boil, drop to a low heat and leave to simmer for 10 minutes.
- Combine the tomato puree and peanut butter in a medium bowl, scoop out a ladle full of the stock and stir it through the peanut butter mixture.
- Slowly pour this into the stock and stir until there aren't any lumps left.
- Stir through the greens and allow to simmer for a further 15 minutes. Stir in sriracha to taste.
- Serve with rice or bread, garnish with chopped peanuts.