These cooler days have me wanting to cozy in on a lazy Sunday with at warm bowl of soup. We love this recipe around the farm because it's more of a "concept" than a recipe. I was first introduce to this recipe by a friend I worked with on a farm in Rougemont, NC. Since then, I've come across many variations, but the base of peanut butter, tomato, sweet potatoes, and greens is a solid one that stands up to many additions and changes depending on your tastes or what might be in season.
1 large onion, chopped
3 tablespoons peeled and minced fresh ginger
2-3 cups water or veggie broth
1/2 cup peanut butter (chunky or smooth)
16 oz can crushed tomatoes
Salt, to taste (depending on salt content of canned tomatoes and other liquids added)
Roughly 2 pounds root veggies including sweet potatoes, carrots, winter squash diced into 1 inch cubes
1 bunch collards or kale, ribs removed and leaves chopped
hot sauce of your choosing
Cooked brown rice, for serving
chopped cilantro and/or green onions for garnish
roasted eggplant in with roots
Layout the chopped sweet potatoes, carrots, and/or winter squash on a baking sheet and drizzle with 2-3T of the cooking oil of your choosing. Roast at 400 degrees for roughly 25 minutes or until cooked through and slightly golden brown.
While the roots are cooking, saute onion and ginger in 1T of olive oil until lightly browned. Combine the canned tomatoes and water or broth in a medium stock pot. Bring the mixture to a boil, then add peanut butter. Stir in until peanut butter is incorporated. Salt to taste. Cook on medium-low heat while waiting for the root veggies to finish in the oven
Next add about half of the roots into the peanut and tomato base, and blend together coarsely with immersion blender (optional), add remaining roasted roots and chopped greens. Simmer for about 15 more minutes on medium-low heat, stirring often.
Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped cilantro.