Lovers of Peanut Butter - you GOT to try this easy West African Peanut Soup! Creamy, savory and packed with healthy veggies and plant-based protein from chickpeas! Vegan and dairy-free! Chicken can be added.
Main Course, Soup
Peanut Soup recipes, vegan soup recipes
1medium red onionchopped
1medium sweet potatopeeled and diced
1jalapeño pepperseeded and finely chopped
¾cupnatural creamy peanut butter
¾cuptomato paste6 oz/170g
2cupskale leaveschopped finely - or collard greens
1can14 oz chickpeas, drained and rinsed
Hot saucelike Sriracha - to taste
¼cuproasted peanutsroughly chopped
½cupcilantro leavesroughly chopped
Prep all your ingredients before starting.
Heat olive oil in a large soup pot over medium heat. Add red onion, sweet potato and jalapeno. Cook, stirring frequently, for about 10 minutes or until the onion is translucent and the sweet potato is tender. Add ginger and garlic, and cook for another minute. Season with one teaspoon salt.
Pour vegetable broth and water, and simmer on low heat for 10 minutes.
In the meantime, add peanut butter and tomato paste to a medium heat-proof bowl. Transfer a couple of cups of hot broth to the bowl and whisk until fully combined (add a bit more broth if the mixture is too thick). Pour the mixture into the soup and mix well.
Stir in kale and chickpeas and continue cooking until soup is nice and thick, and kale is wilted, about 15-20 minutes.
Season the soup with Sriracha sauce to taste, and more salt if needed.
Serve with lots of chopped peanuts and cilantro leaves. Enjoy!
When it comes to peanut butter, “natural” peanut butter, made from peanuts and salt and nothing else works best. I like making my own using this easy peanut butter recipe.
Chunky or creamy peanut butter? It doesn’t matter much.
If you want, add 1 tsp of cumin to up the West African flair.
Some people serve this stew-like peanut soup over rice, or cauliflower rice but I like to eat it as-is.
I like a simple garnish of crunchy peanuts and a little cilantro but some fresh lime or lemon slices would also be great.
Leftovers can be stored in the fridge for 4 days. The soup will get thicker as it cools down. Add more stock or water to reheat the leftovers.
West African Peanut Soup
Amount Per Serving
Calories 358Calories from Fat 216
% Daily Value*
Saturated Fat 5g31%
Vitamin A 8521IU170%
Vitamin C 41mg50%
* Percent Daily Values are based on a 2000 calorie diet.
West African Peanut Soup https://www.notenoughcinnamon.com/west-african-peanut-soup/