About the Recipe
Peanut Soup is so much better with Spicy Salad microgreens as a topping!
Olive oil - 2 tbsp
Garlic - 1 tbsp
Ginger - 1 tbsp
Spicy Salad Microgreens - 1 Cup
1 Jalapeno (diced with seeds removed)
1 Onion (chopped)
Salt and Pepper (to taste)
Tomato paste - 2 tbsp
Canned crushed tomatoes (1 can)
Stock (store bought or homemade works well) - 4 Cups
1 Sweet potato (peeled and chopped)
Creamy peanut butter
Chicken (home-cooked or pulled apart/shredded from a store-bought rotisserie chicken) - About 1 pound needed
Kale (chopped) - 4 Cups
Get out your stock pot and start sautéing the onions in oil. This should only take a few minutes for them to caramelize.
Now add in the aromatics! Garlic, ginger, jalapeño, spices, and tomato paste. Stir these ingredients in until they darken.
It is time now to add the liquid ingredients. Add in the crushed tomatoes, stock with sweet potatoes, and peanut butter. Bring this to a boil and stir until all ingredients are mixed well. Then turn down the heat and simmer for about 15 minutes to let the flavors blend.
Finish up by adding the chicken and kale to the pot and cook just enough to wilt the kale. This step will take up to five minutes for the kale to fully wilt.
Serve in bowls. Be sure to top with Spicy Microgreens to give it a little extra kick!
Serve and Enjoy!