An Inspired African Peanut Soup

People often ask me where I get the recipes I cook for my blog. One of my absolute favorite ways to find recipes is simply  reading other food blogs and food news websites. While interning at  Food Network, I built a list of sites to check longer than these increasingly sunlit days. It was almost a full-time job (if only I got paid). Now that my daily life doesn’t demand I sit around and read blogs, I’ve trimmed my list of keepers significantly. Here are a few favorites I never miss a post from:

The Healthy Everythingtarian

Probably one of my first blogging inspirations, Holly’s posts never fail to impress me with her witty sense of humor, tantalizing photos, and recipes that always make me wish I was eating that very dish at that very second. Plus she lives in Wisconsin, and we ate falafel together once, and I like that too. She recently wrote about Cardamom Carrot Cake Cupcakes. Ooohhhh.


Chez Sasha

This girl eats around New York City like a pro, and cooks like one, too! I love relating to her adventures as a young foodie in NYC. I also love when she cooks things like Mango and Muenster Baked Quesadillas. Whaaat?

baked-mango-quesadillas-8-copyCookie + Kate

This 20-something Midwesterner’s stories always offer an intriguing glimpse into her personal life, but to be honest I usually go straight to the recipes in her posts. Her seasonal, fresh approach leave me with an entire blog of recipes that I would personally love to cook and eat. I did cook one recently.The following recipe is inspired and adapted from her post about the same: African Peanut Soup.


the tasty tRuth’s African Peanut Soup

Makes ~4 servings


6 cups vegetable broth

1 medium red onion, chopped

2 tablespoons peeled and minced fresh ginger

4 cloves garlic, minced

1 teaspoon salt

1 bunch kale, ribs removed and leaves chopped into 1-inch strips

3/4 cup unsalted peanut butter

1/2 cup tomato paste

Hot sauce, like sriracha

1/4 cup roughly chopped peanuts, for garnish


In a medium stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.

In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the kale and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.

What are your favorite food blogs?




  1. Sasha says:

    OMG how sweet! Thanks for the mention Ruthie! I love your blog too 😀

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