I have been making this soup for several years now. I use chicken broth, all peanut butter and spinach instead of collard greens—otherwise I follow the recipe as written. It freezes well. Nice recipe!

My friend who worked for the Peace Corp in Kenya for many years learned to make this soup there, and she makes it for me every time I go to visit. She doesn’t use the Sriracha, of course, but otherwise, it’s very similar. Thanks, because now I don’t have to write it out.

By the way, since you love soup as much as I do, you’d probably love having an electric pressure cooker. I cook at least 50% of my food in it now, and it has saved me so much time, money, and wasted food that I forgot on the stove and burned. I have a 6qt. pot, and i make steel-cut oats nearly every day without having to dirty a pan or stir while cooking and worry about sticking. I soak beans overnight, and then cook them in less than 30 minutes. I hard cook my eggs, make custard, rice, quinoa, barley, beets, in a fraction of the time, and it’s so easy to clean up. I live in a tiny house on wheels, and this has saved me a lot of worry about excess moisture and mold, and space, too. I use a butane stove for eggs, frying, stir-fry, etc., but I try to make all my soups and veggies in the epc. It saves on power, and turns off automatically, or keeps food warm, and can be set ahead to cook in time for our arrival home. Look into it. I don’t know how I lived without it.

That’s okay, Zandra, I can take it. 😉

In reply to SoupAddict.

Emeril has a recipe that incorporates curry spices and coconut milk, but this is delish!