March 31, 2015

West African Peanut Soup

West African Peanut Soup

I was assigned to dinner duty tonight. In an effort – scratch that actually, because I wanted something that required little to no effort – to be time effective, I chose this.  A soup / stew / stir fry (the name of the dish is just as elusive and unidentified as the current weather season) that took 30 minutes start to finish. Also, I vow to never EVER make a pun based around soup & super because although I’m lazy in regards to tonight’s recipe, I hold my brain power to a much higher standard. Instead, I’ll make some stupid joke about how I (west afri)Can’t even with making dinner tonight. Good, not great. Ugh, Tuesdays…


  • 1 bunch chard (red, swiss, or green all work – or you could sub with kale)
  • 1 package mushrooms
  • 1 tsp garlic
  • 1 tsp ginger
  • 4 cups vegetable stock
  • 1 cup peanut butter
  • 1/4 cup tomato paste
  • 2 tbsp coconut aminos (or soy sauce)
  • shrimp


  1. Heat 1 tbsp olive oil in a large saute pan. Add the mushrooms, garlic, and ginger and stir until browned.
  2. Add vegetable stock and heat until simmering.
  3. Mix the peanutbutter, coconut aminos, and tomato paste in a separate bowl and add about 1 cup of the heated vegetable stock – stir together until they form a thick paste. Add back to large saute pan.
  4. Add in shrimp and cook until pink (about 5 minutes).
  5. Add in swiss chard and cook for another 5 minutes, until soft and wilted.
  6. Serve over brown rice.


Recipe adapted from: Cookie and Kate

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