Equipment
* optional
Ingredients
Aromatics & Base
- 30 ml neutral oil, liquid
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 15 g fresh ginger, minced or grated
Vegetables & Broth
- 600 g sweet potatoes, peeled and diced into 2cm cubes
- 400 g crushed tomatoes, canned
- 30 g tomato paste
- 1000 ml vegetable broth, low-sodium preferred
- 150 g collard greens, ribs removed, chiffonade
Flavor & Finish
- 125 g natural peanut butter, creamy, unsweetened
- 5 g ground cumin
- 2 g ground coriander
- 1 g cayenne pepper
- 40 g roasted peanuts, chopped
- 15 ml lime juice
Nutrition (per serving)
Method
Prepare the vegetables: peel and dice the sweet potatoes into uniform 2cm cubes. Dice the onion, mince the garlic, and grate the ginger. Remove the tough ribs from the collard greens and slice the leaves into thin ribbons.
Heat the neutral oil in a Dutch oven over medium heat (approx. 175°C/350°F). Add the diced onion and sauté for 5-6 minutes until translucent and beginning to soften.
Add the minced garlic, ginger, cumin, coriander, and cayenne pepper. Stir constantly for 60 seconds until fragrant. Stir in the tomato paste and cook for another minute to darken the color slightly.
Add the diced sweet potatoes, crushed tomatoes, and vegetable broth. Stir to combine, scraping up any fond (browned bits) from the bottom of the pot. Bring to a boil, then reduce heat to low to maintain a gentle simmer.
Simmer uncovered for 20-25 minutes, or until the sweet potatoes are tender enough to be easily pierced with a fork.
Optional Step: For a creamier texture, transfer about 250ml (1 cup) of the soup to a blender (or use an immersion blender partially) and blend until smooth, then return it to the pot.
Reduce heat to very low. Stir in the peanut butter and the sliced collard greens. Simmer gently for 5 minutes until the greens are tender. Do not let the soup boil aggressively after adding the peanut butter, as it may separate.
Remove from heat. Stir in the fresh lime juice. Taste and adjust seasoning with salt and black pepper if needed. Serve hot, garnished with chopped roasted peanuts.
Chef's Notes
- Use 'natural' peanut butter (ingredients should just be peanuts and salt) for the best texture and flavor. Commercial brands with added sugar and palm oil can make the soup too sweet and greasy.
- The acidity from the lime juice is crucial to cut through the richness of the peanut butter. Do not skip it.
- This recipe is an excellent candidate for meal prep; the flavors meld and improve significantly after 24 hours in the refrigerator.
- If using spinach instead of collard greens, add it only 1 minute before serving as it cooks much faster.
Storage
Refrigerator: 4 days — Flavors deepen significantly overnight. Reheat gently to prevent separation.
Freezer: 3 months — Texture may slightly separate upon thawing; whisk vigorously while reheating.
Reheating: Reheat over low heat on the stove, stirring frequently. Add a splash of water or broth if too thick.
