African Peanut Soup (Gluten/Dairy Free and Super Creamy!)

This turned out awesome and it is even better the second day! I used my own homemade chicken stock/broth that I make from fryers and from the left overs of rotisserie chickens. Super yummy and rich! The original recipe suggests serving with rice but I love crushing GF cracker crisps on top of it. YUM!
 

• 6 cups my homemade chicken broth! (you can use canned chicken or veggie broth of course!)
• 1 medium onion, chopped
• 2 tablespoons peeled and minced fresh ginger. I use the frozen cubes.
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 bunch  kale, ribs removed and leaves chopped into 1-inch strips
• ¾ cup unsalted peanut butter (chunky or smooth). I like a natural variety that is sweetened with honey.
• ½ cup tomato paste*
• ¼ cup roughly chopped peanuts, for garnish

INSTRUCTIONS

1. In a medium stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
2. In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve hot!  Top with a sprinkle of chopped peanuts.