Peanut Sriracha Soup
Author: The Bearded Baker
Prep time:
Cook time:
Total time:
Serves: Serves 4
- 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.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/cooking-2/peanut-sriracha-soup/
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