West African "Peanut" Soup with Tahini

Mince the Red Onion (1), Fresh Ginger (3 Tbsp), and Garlic (4 cloves).

Chop the Collard Greens (1 1/2 cups).

In a large pot, bring Low-Sodium Vegetable Stock (6 cups) to a boil. Stir in the onion, garlic, ginger, and Salt (1 tsp) and cook for 20 minutes.

In a large, heat-proof bowl, combine the Tahini (3/4 cup) and Tomato Paste (1/2 cup).

Ladle in about 1 cup of hot broth, and stir to combine. Add the mixture to the pot of stock to combine completely. If this doesn't seem thick enough for you, repeat the process again with more tahini and tomato paste. The broth will also thicken as it simmers.

Stir in the Sriracha (2 Tbsp)and chopped collard greens and allow to simmer for 15 minutes. During this time you can prepare the Rice Noodles (1 cup) according to package's instructions.

Serve over rice noodles with Peanuts (to taste) and enjoy!