Ingredients
1 cup roasted and shelled peanuts
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 pinch cayenne
6 cups vegetable stock
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
1/4 pound pound collards or kale, washed and cut into wide ribbons
1/2 cup cup peanut butter, chunky or smooth
1 pound baked or extra firm tofu (cubed)
1 tablespoon Coriander
Preparation
Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add 3/4 cup peanuts, the coriander and the cayenne and sprinkle with salt and pepper.
Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, about 10 minutes. Add tofu.
Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.
