Peanut Soup

The Hopping John (black eyed peas and rice) was yummy last night. I made a double batch of cornbread, one to go with the meal and one to use as breakfasts this morning. I also tried something new, peanut soup. The inspiration was a recipe from a book called The Seven Days of Kwanzaa by Angela Shelf Medearis. I veganized it and changed it around a bit and it was delicious. Best of all it was super quick and simple.

Here's the recipe:

Place 2 cups of peanuts in blender and blend into course crumbs(I don't think a regular blender is capable of handling this so you may want to start with 2 cups peanut butter instead.)

Pour in:
3 cups soy milk
2 cups water
1 Tbs Braggs or tamari
1/2 tsp onion powder
1/2 tsp seasoned salt
1/2 tsp black pepper
1 clove garlic, minced
2 tsp whole wheat pastry flour

Blend this well. In a large pot, steam chopped kale or collards until bright green. Pour blender contents into pot. Put one cup of water into blender and blend to get residue out of blender (makes it easier to clean later and you don't waste any.) Pour into pot. Bring pot to a boil, lower heat and simmer 15 minutes.