A new spin on an old favorite

This simple, rich soup is adapted from a dish popular in Cameroon. For extra flavor, try it with a savory peanut butter, such as Peanut Better’s hickory smoked or onion parsley peanut butters.

West African Peanut Soup

Start to finish: 30 minutes

Servings: 6

2 tablespoons peanut oil (canola or other vegetable oil can be substituted)

1 large yellow onion, diced

3 garlic cloves, minced

1/4 teaspoon crushed red pepper

2 tablespoons grated fresh ginger

28-ounce can diced tomatoes

1 quart (4 cups) chicken broth

1 cup peanut butter (smooth or chunky)

2 cups baby spinach greens or chopped kale (if kale, remove any tough stems)

1 pound raw shrimp, shells and tails removed

Salt and freshly ground black pepper, to taste

1/4 cup chopped fresh cilantro

1/4 cup crushed roasted peanuts, to garnish

Heat the oil in a large saucepan over medium-high. Add the onion, garlic, red pepper and ginger. Saute until the onions are tender, about 4 minutes. Add the tomatoes, with juices, and chicken broth, then bring to a simmer.

Add the peanut butter, stirring until it dissolves into the soup. Add the greens and simmer until wilted, about 3 minutes. Add the shrimp and simmer until cooked through, about 5 minutes.

Season with salt and pepper, then stir in the cilantro. Ladle into serving bowls, then garnish with peanuts.