Ingredients:
1 tablespoon coconut oil
1 large leek, sliced in half-moons
1 large onion, diced and caramelized
4 cloves garlic, minced
1 jalapeno, minced
2 medium celery stalks, diced
2 medium carrot, diced
1 large garnet yam, peeled and cubed
2 cups tomatoes, pulsed to a chunky puree in a food processor
¾ teaspoon dried oregano
cayenne to taste
1-2 teaspoon ground cumin, or to taste
sea salt and pepper to taste
6 cups stock of choice, more if needed
½ cup quinoa, rinsed and drained
¾ cup peanut butter
1 large bunch collard greens, chopped into bite-sized pieces
2 tablespoons tomato paste, more if needed to thicken
lemon juice, if needed to taste
Directions:
1. Heat a large soup pot on medium heat. Add the oil, then the onion; caramelize for about 10 minutes, then add leek, garlic, jalapeno, celery, carrot, and garnet yam. Saute for a few minutes until the vegetables soften. Stir in tomato puree and spices, and season with some salt and pepper.
2. Add the stock and the quinoa. Bring to a boil then reduce heat and cover. Simmer until quinoa is just cooked and the vegetables are tender, about 15 minutes.
3. Add the greens and peanut butter. Stir to blend in completely. Add the tomato paste and simmer for another 5 minutes. Season with salt and pepper. Taste and adjust seasonings if needed, adding lemon juice for brightness or more tomato paste. Serve!
Serves 12