Peanut Sriracha Soup
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Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Ingredients
  • 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
Instructions
  1. Heat a large heavy based pot over a medium heat with a tablespoon of cooking oil.
  2. Add the onion and cook for 5 minutes, until soft. Stir through the garlic and ginger, cooking for another minute.
  3. Season and pour over the stock and bring to the boil, drop to a low heat and leave to simmer for 10 minutes.
  4. 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.
  5. Slowly pour this into the stock and stir until there aren't any lumps left.
  6. Stir through the greens and allow to simmer for a further 15 minutes. Stir in sriracha to taste.
  7. Serve with rice or bread, garnish with chopped peanuts.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/cooking-2/peanut-sriracha-soup/