1-First Steps: Gather and Prep Begin by warming 2 tablespoons of extra-virgin olive oil in a Dutch oven or soup pot over medium heat until it’s shimmering. Add the chopped red onion, optional jalapeño, and a dash of salt, then cook while stirring occasionally until the onions turn translucent, about 5-8 minutes. This sets a solid base for the soup’s flavors.

2-Building the Flavor: Next, stir in 2 tablespoons of finely grated or minced fresh ginger, 4 medium cloves of garlic pressed or minced, and 1 teaspoon of fine salt. Cook this mixture, stirring frequently, until it’s fragrant, which takes roughly 1 minute. Now, pour in 4 cups of vegetable broth and 2 cups of water, then crank up the heat to medium-high to bring it to a simmer.

3-Simmer and Combine: Let the mixture simmer for 15 minutes, stirring occasionally and adjusting the heat as needed. In a separate heatproof bowl, mix 3/4 cup of creamy peanut butter with 6 ounces of tomato paste. Add 1-2 cups of the hot broth from the pot to this bowl and whisk until smooth, then pour it back into the soup pot and stir well.

4-Finishing Touches: Stir in the chopped collard greens or kale and continue cooking until the soup thickens and the greens soften, about 15-25 minutes. Taste and season with hot sauce and more salt if desired. Serve the soup in bowls, optionally over cooked rice, and garnish with chopped roasted peanuts and fresh cilantro. For a side dish idea, try our air fryer sweet potato recipe to complement this meal.