African nut soup

Asian and Oriental cuisines have long become familiar to many. I would like to offer you a small culinary trip to Africa to taste a rich, aromatic and mouth-watering soup.

Ingredients

• Vegetable oil - 1 tbsp. spoon Garlic - 4 Cloves Ginger - 1 Teaspoon Sweet potato - 1 Piece Onion - 1 Piece Spices - To taste (hot pepper flakes, cumin, salt) Tomato paste - 3 Tbsp. spoons Peanut butter - 100 Grams Collard - To taste (collard greens) Parsley and peanuts - To taste (for serving) Vegetable broth - 1.5 L

Directions

1. Peel and grate the ginger and garlic.
2. Peel and chop the onion. Peel the sweet potato and cut into small cubes. Heat vegetable oil in a saucepan. Saute the ginger and garlic for just a minute.
3. Add the sweet potatoes and onions to the saucepan. Fry over medium heat for 5 minutes, stirring occasionally. Add spices to taste.
4. The main highlight of the soup is peanut butter. Add it to the pot.
5. Lay out the tomato paste and mix gently.
6. Pour vegetable broth or hot water into a saucepan.
7. While the soup is boiling, you can do kale. Wash the collard, dry it, remove the dense membranes and cut the leaves.
8. Place in a saucepan and simmer the soup over very low heat until sweet potatoes are tender.
9. Before serving, you can add a handful of roasted peanuts and fresh parsley to the dish. Bon Appetit!