-In stock pot, boil broth.
-Add onion powder, ginger powder, garlic powder, salt. Cook on medium low for 20 min.
-In medium heat-safe mixing bowl, combine peanut butter and tomato paste. Then transfer 1/2 cups broth into bowl.
-Whisk until smooth, pour back into soup, and mix.
-Stir in collard greens and sambal olek to taste.
-Simmer for 15 min. on medium low heat, stirring often.
-Top with peanuts.
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