West African Peanut Soup

West African Peanut Soup

I know that peanut butter, tomatoes and collard greens may seem like a regrettable combination, but I hope you’ll trust me on this one. This homely soup is good—so good that I’m almost tempted to: a) put on my big puffy coat, b) shovel my car out from under 10 inches of snow, and c) drive to the store for collard greens so I can make more soup.


sliced red onion

This recipe is courtesy of my most handsome fellow. He’s a good cook (jackpot!), one who is more apt to follow his instincts than consult a cookbook. This recipe is from one of his two cookbooks, a random, photo-less vegan cookbook called Local Bounty. With the author’s headnote, “Of all the soups we serve in my restaurant, this one is by far the most popular,” and his endorsement, I trusted that this soup was a safe bet.

chopping garlic

We taste tested the soup with a few different hot sauces (none of them African) and decided that sriracha was the best. It provides just the right punch of heat.

The end result is a creamy, nourishing soup made of basic pantry ingredients, herbs and greens. It doesn’t require much prep and the hot sauce cuts down on the total number of ingredients, so it’s perfect for cold days and lazy weeknights. Hope you’ll try it!

collard greenspeanut butter and collard greenspeanut butter and tomato pasteWest African Peanut Soup Recipe

Vegetarian West African Peanut Soup
4.9 from 85 reviews
Recipe type: Soup
Cuisine: African
Prep time: 
Cook time: 
Total time: 
Serves: 4
Creamy and comforting, spicy vegan soup with West African origins. Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal. If you love spicy flavors like me, don't hesitate to use liberal amounts of ginger and garlic.
  • 6 cups low sodium vegetable broth
  • 1 medium red onion, chopped
  • 2 tablespoons peeled and minced fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
  • ¾ cup unsalted peanut butter (chunky or smooth)
  • ½ cup tomato paste*
  • Hot sauce, like sriracha (AKA rooster sauce)
  • ¼ cup roughly chopped peanuts, for garnish
  1. In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
  2. 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 collard greens 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.
  • Adapted from Local Bounty: Vegan Seasonal Recipes by Devra Gartenstein.
  • *The cookbook author suggested that 1 cup canned crushed tomatoes is a suitable substitution for the tomato paste, but commenters report that the crushed tomatoes produce a runny soup (unlike the thick soup shown here). I highly recommend using tomato paste if you can find it. I also recommend Muir Glen's organic tomato products—they come in BPA-free cans and seem to be readily available.
  • Most African peanut soup recipes include sweet potatoes. I suppose you could toss in a chopped sweet potato when you bring the stock to a boil, but I liked the soup as is.


  1. says

    I love african peanut soup!!! I’ve never paired it with rice before but that sounds amazing. I’ll try your version soon since it’s chilly, windy and rainy out (aka the perfect setting for this soup).

    • Sheree says

      I have a peanut allergy, so I substituted the peanut butter with sunflower butter and it still came out good!!!!! I want to make it every week for dinner. Also, I made cauliflower rice instead of rice for a healthier alternative. Bomb!

      • says

        Glad to hear it, Sheree! Thanks for letting me know. It’s probably about time for me to get on the cauliflower rice bandwagon!

  2. says

    this looks so delicious, kathryne! i have always been intrigued by african peanut soup, considering how obsessed i am with peanut butter. I truly must make this.

  3. says

    I haven’t made this yet but I’ve made so many of your recipes and I just wanted to say thanks for changing my diet. Ah- everything you do is sublime!

  4. Barbara Thukral says

    Yummy! I have a similar recipe that calls for garbanzos, sweet potatoes, and zucchini. Really beefs up (pardon the pun!) the protein and nutrients. This looks AWESOME. We will definitely be trying it soon.

  5. Bill says

    I think I had this (or something really close to it) while I was in Senegal in 2010. It IS delicious, and they eat it all the time over there, although I don’t think I ever saw a vegetarian version…

  6. FL says

    Wait, you have a beau now? He’s a lucky man! This looks amazing. (I just almost ordered collard greens in my groceries. Now I have to add them.)

  7. Donecia says

    The first time I made “Ground Nut Stew” was in 6th grade! I made it for a social studies class project and served it in tiny cups to parents and student who attended our cultural fair. The version I used was fantastic if I say so myself and it included chicken. Your version sounds even better I cant wait to try it I am sending my daughter out as we speak to obtain some organic collards and fresh ground peanut butter from our local health food store!!!

    • says

      How neat! I wish I had been introduced to this stew/soup in 6th grade… I’ve been missing out! Hope you and your daughter enjoy the recipe.

  8. Meg D says

    Do you think you could sub the collard greens for spinach? Huge bag in my fridge just waiting to be added to something delicious.

  9. says

    This sounds fantastic! I just so happen to have all of the ingredients in my kitchen, except the collards. Funnily enough it has actually stopped snowing here for the first time in days, so I might just have to hop in the car and go pick up some greens! Have an awesome weekend lady! :)

  10. Sylvia Wulf says

    Oh my – I think I know what I am going to be making tomorrow! I have a bag of collards I was trying to decide what to do with this time, and all the other ingredients are standard in my pantry… ;-)

  11. says

    You had me at peanut nutter, tomatoes, and collard greens. I’m usually not big on peanuts, but this combination sounds a lot more interesting than regrettable. I’ll definitely be trying this soon :)

  12. says

    My stepdad always orders Peanut soup when it is offered. It always freaked me out…until I finally tried it. OMG. I have been wanting to make an almond butter version but I am not sure how it would turn out. I’ll have to give this recipe a shot with almond butter and let you know.

    • Mathi Bear says

      I was looking for a good recipe to make for a mostly-vegan friend, but he has a peanut allergy. Usually I will substitute stuff into recipes without hesitation, but since peanuts are the title item I was thinking that not using peanuts would ruin it. If your substitution works please let me know, this soup sounds amazing.

      • says

        Wish I knew if almond butter tastes good in this soup. Your vegan friend might enjoy my curried cauliflower soup or butternut squash chili. Both are vegan.

    • says

      Thanks, Kat. The original recipe called for hot sauce, but I’ve seen other similar recipes that use dried spices like cayenne pepper, ground coriander, turmeric, cumin and/or cinnamon, so I think you could play around with those instead.

  13. Bethany says

    Made this for dinner tonight! I was just wondering what to do with all those collard greens when I spotted this recipe… delicious!!! Thanks!

  14. ayelet says

    Too bad winter is almost over here, in Israel. Nevertheless, this looks so yummy and simple, I’ll cook it this week, in any weather. Thanks for the recipe, I’ll let you know how it was. :)

  15. says

    Your soup looks really nice! I am a sucker for anything spicy, especially south east asian and african dishes. Unfortunately where I live, Denmark, supermarkets don’t have the selection of products most of the world has, so no hot sauce here. Would have loved to try it out thought.


    • says

      Oh my, I can’t imagine a life without hot sauce! Other similar recipes use ground cayenne pepper, ground coriander, turmeric, cumin and/or cinnamon if you want to play around with those.

  16. says

    I’ve seen recipes for West African peanut soup many times now, but have yet to get around to actually making it. I generally stay away from soup as it doesn’t seem to fill me up, but I am quite positive this soup would do a good job of that. Back to the top of my list it goes!

    • Tammy says


      Thanks, once again, for another AMAZING recipe! It’s so yummy!!! In one single week I have made three of your soup recipes (the spicy black bean soup and the spicy lentil soup). They are all winners. :) I might even try another recipe over the course of the next few days. You’re the best. :)

      Have a wonderful day!

  17. says

    I’m going to make this tonight! Depending on my ambition level later I may or may not add some shredded chicken since my boyfriend and myself are big meat eaters. The different combination made me really excited to try it right away! Thanks!

  18. says

    haha, cracking up at you calling this soup “homely”. it’s been my experience that the “homelier” the soup, the better tasting it is! can’t wait to try this!

  19. says

    I like the sound of this–both the handsome fellow and his cookbook’s soup! A man who can cook is a jackpot indeed, especially one who cooks with you. : )

  20. says

    You’ve got a keeper–recipe and fellow! I absolutely love African Peanut Soup, I’ll make it soon and see if I can’t be a keeper as well ;) hee!

  21. Maggie says

    Just made this – literally, I just inhaled a bowl! – and it. is. FABULOUS. Even using ground ginger rather than fresh (forgot to pick it up at the store). I spooned it over some quinoa instead of brown rice, too, since I had some on hand. YUM. So yum. Thank you!

  22. Christi Warner says

    I just made this for Sunday night supper. SOOOO Delicious! I’m freaking out! Super quick and easy also! Thank you!

    • says

      That’s great, Christi! I’m really glad you enjoyed the soup. I’m hoping to make it again before spring weather comes around. Thank you for letting me know!

  23. says

    While not the most attractive, this soup looks incredibly comforting. And for a soup, it’s got a pretty short cooking time. I am making this tonight!

  24. says

    I keep coming across recipes for African Peanut Soup these days, but none have been as enticing as this one! That’s it, I’m giving it a try – thanks for sharing! And your pictures are lovely. I especially love the photo of the collards.

  25. says

    This looks lovely! I’ve always been intriguing by peanut soup but never made it. Thanks for this — and glad to hear the handsome fellow knows his way around the kitchen ;)

    • says

      Thanks, Kim! Glad you enjoyed the soup, and good idea with the wine. I usually just drink my wine but I’ve recently realized that it can be so great for cooking, too!

  26. Alicia says

    Hey Kate! I recently found your blog and have been making many of your recipes. This soup however is probably one of my MOST favorite! I was a little skeptical at first as to whether collard greens, peanuts, and rooster sauce would be good, but I am so glad I trusted your recipe. Plus, my dog was exceptionally happy to find out that he was allowed to munch on some of the collard green ribs :-)

    • says

      Thank you, Alicia! I’m delighted to hear that you are enjoying my recipes and this soup. It’s so good, right?! I think I shared some collard greens with Cookie, too. She loves kale, too!

  27. Elena says

    I just made this soup – amazing! I didn’t have collard greens, and couldn’t quite muster up the courage to trudge through the accumulating snow to the store in my puffy coat, so substituted a cauliflower I had in the fridge. I’ll definitely try the collard greens next time, but for now, the cauliflower is a tasty alternate!

    • says

      Well, I certainly can’t blame you for not wanting to trudge through the snow for greens. Glad to hear that cauliflower is good in this soup! I love a good substitution.

  28. Kate says

    A friend made this for me tonight and it was fabulous, thus turning me on to a new recipe AND site! I’ve already bookmarked a bunch of other recipes to try. As a lifetime vegetarian, I’m always inspired to find out-of-the-box recipes. This one was really delicious and I can’t wait to make it myself!

    • says

      Kate, thank you so much for your kind comment! I’m glad your friend introduced you to my blog. I always love to hear feedback, so please let me know how my other recipes turn out for you. Happy cooking. :)

  29. says

    I am one of those weird people who really aren’t bothered about soup. But I think this might be the recipe that can sway me – so easy, and seems to pack a lot of flavours. I’ll be trying this one very soon! :)

  30. Katie says

    I made a big pot of this soup last night and it is absolutely delicious!! As soon as this post popped up, I knew it would be a winner. Collards, ginger, and peanut butter are some of my all time favorite ingredients – I added a sweet potato to the pot and served it over farro instead of brown rice. Both delicious! Thanks for the awesome recipe.

    • says

      Thanks for commmenting, Katie! I’m so glad to hear that you enjoyed the soup. Sweet potato and farro sound like terrific additions. Yum.

  31. says

    I’va always wanted to try African Peanut Soup!! We LOVE love African food,especially Ethiopian (probably because you can eat with your hands!) but somehow I’ve missed out on this soup. I’ll have to try it soon!

    • says

      Ooh, you just reminded me to visit the local Ethiopian restaurant! I’ve been wanting to go. I’ve never tried Ethiopian food but I have no doubt I’d love it. I think you would love this soup, Becky, especially while it’s so cold outside. Please let me know if you try it.

  32. says

    A friend of mine has lived/traveled through West Africa and always raves about the peanut butter dishes. I need to vet this through her and give it a try!

  33. Merelyn worthy says

    Loved this soup. I did though,find, the ginger and garlic not strong enough for my tastes, so doubled up on both. When I make it next time would like to try it with crunchy almond butter as I find it healthier, for me plus think a tasty garnish in addition to the chopped nuts would be chopped fresh cilantro . Love all your recipes.

    • says

      Thank you for your feedback, Merelyn. We were generous with the garlic and ginger, too, and didn’t find the results to be too spicy. I’ll make a note of that in the recipe. Please let me know if you try the soup with almond butter, I’d love to learn how it turns out.

  34. says

    I cooked this recipe TWICE this week, once for family and once for friends. Everybody loved it! I would recommend using crunchy peanut butter and not put the peanuts in at the end..saves a step!

  35. says

    This looks delicious! I’m always looking for soups to pair with my rice and this seems perfect, especially with the cold weather. And I’m glad sriacha works well with this (my fave hot sauce!)


  36. says

    my husband and i made this last night– it’s amazing! my goal for the year is to be more adventurous with my cooking and your blog is a fantastic hit for that! thank you for the amazing tips. keep them coming!

  37. Molly says

    This soup was outstanding! I’ve never left a comment on a recipe ever and had to for this soup. The next day I mixed the left overs with some rancho Gordo heirloom beans and that was delicious as well! Thanks for the great recipe.

  38. says

    I just made this for dinner tonight and it was AH-mazing! Such a great change of pace than the traditional dinners I usually make. Thanks for the great recipe Kate!

  39. Steph says

    Hi Kate!

    I just went through all 105 comments but couldn’t find whether anyone used natural PB with success…could you let me know your thoughts? Thanks!

    • says

      Hey Steph, good question. I used MaraNatha’s no-stir organic/natural peanut butter in this recipe and it worked great. I would imagine that several of the others have been using natural peanut butter, too. As long as it’s really ground up well (not gritty) I think it will be fine!

      • Steph says

        Thanks for the reply! I used Trader Joe’s natural chunky PB and a bag of their southern greens blend and they worked perfectly.

        The soup is delicious…It sort of reminds me of the Thai peanut dipping sauce for chicken satay skewers, but in soup form, if that makes sense :) Thanks for the recipe!

  40. Olivia says

    Hi Kate! Do you know if this recipe freezes well? I’m just unsure because of the collard greens- probably gonna give it a shot! :)

  41. Lisa says

    This is one of the easiest soups I’ve ever made. It’s very tasty. I didn’t have veggie broth so I used organic chicken broth. I also couldn’t change my ways and I sauteed the onions, garlic, and ginger first (sorry). I’m putting the roasted & chopped peanuts and rice on the side for now (I just had all four wisdom teeth removed…thank you for your sympathy) since I cannot eat anything with tiny pieces, but won’t deny my friends the opportunity to enjoy the soup “blinged” out. Thanks for the recipe!

    • says

      Thanks, Lisa! I’d probably sauté the aromatics next time, too—that certainly couldn’t hurt! I hope your mouth heals soon, I remember the balloon head feeling well. No fun.

  42. Quinn and Pais says

    I never thought that peanuts and tomatoes would be a good mix but after trying it I am very impressed! I am making this again!

  43. Kate says

    Success! Made this tonight and it was a hit. Went heavy with garlic, ginger, and sriracha. Subbed kale for collards (since I made your Lemony Collard Greens last night!). I’m thankful for your recipes that use ingredients I tend to have handy!

  44. Raquel Wilson-Sow says

    Sounds lovely, but haven’t seen collards in Warsaw in the 6 months we’ve been here. Can I substitute the collards for something else?

    • says

      Hi Raquel, you could definitely substitute kale, or if you can’t find that, I think spinach would do as well. It won’t retain its texture like collards/kale, but I think it will be delicious nonetheless.

  45. Yemi says

    I made this with sweet potatoes and it came out perfectly. The flavors blend together so well, and I like that that it’s thick enough to be eaten with brown rice. This is a new favorite!

  46. Jen says

    I LOVED this. Seriously delicious. Adding this to the list of recipes that make me happy to be vegan. Thank you!

  47. Rosa says

    This looks and sounds strange but is DELISH! I was also hesitant about boiling the garlic and ginger before sautéing but mmmmmm….

  48. Christelle van Vuure says

    Kate, thank you very much for this recipe. Followed the basic version but used frozen marrows and green beans I had and made whole wheat bread to go with. I got some wierd looks when I told people what I was making, but unanimously they loved it and polished the bowl! (Stuck on a sub-Antarctic Island with no fresh supplies, only dried onions and frozen veg, and even just with that it was super and easy cooking for 20 poeple). Thanks again. Most inspired. C

    • says

      So glad you all enjoyed the recipe, Christelle! I never would’ve guessed that my recipe would be made so far south! Amazing.

  49. Roksie says

    This was a great recipe. I used kale instead of collard greens, pickapeppa sauce instead of hot sauce and I added a tablespoon of honey, squeezed in a lemon and went a bit heavy on the tomato paste (heaping 1/2 cup). It was absolutely divine and my boyfriend said this is his new favorite.

  50. Beth says

    I came across this recipe on Pinterest and made it last night. I too, was a bit skeptical about not sautéing the onions and garlic, but I also made it exactly as written, and it was delicious! And so easy. Served with rice and a bit of sliced avocado. Perfect! Thanks for posting.

  51. Kate Self says

    I loved this recipe and everybody I served it to did as well! I added cilantro, garbanzos and a purple sweet potato with shredded rotisserie chicken on the side for the meat eaters to add. We loved a dollop of sour cream/plain yogurt on top too! Yummy!

  52. Kristin says

    I’m so lad other people refer to sriracha as rooster sauce! Everyone is like “Why do you call it rooster sauce?”…umm because there is a big rooster on the bottle! Can’t wait to try this!

  53. says

    I just made this tonight. Followed the recipe as it is – and YUMMMMM!!! wow. i never would have guessed peanut butter + tomato was a good combo! very delicious dish. I’ll definitely be making this again. It’s quite simple to make, really. You could make it even quicker by doing some of the prep work the night before too. Also: i wonder how kale would taste instead of collard greens… hmmm…. :)

  54. TA says

    I’m not sure what sort of collard greens you’re using, but 15 minutes is not even close to enough time to cook them sufficiently. Also, a “bunch” of collard greens must vary greatly. No matter how much longer I let them cook, they continued to protrude from the broth. I added a bit of water to the broth and let it simmer on medium low, but it still tasted like undercooked collard greens in peanut water. It was a disaster.

  55. says

    Late to the game but finally made a batch and it was lovely. The soup is very forgiving. In the dinner rush, I started sauteing my garlic/onions/ginger in olive oil on auto-pilot before actually reading the recipe. Simmered the greens a bit and then just dissolved the peanut butter and tomato paste right in the stock out of laziness. Garnished with some dukkah spice I had left over from trying Food Loves Writing’s roasted carrot onion soup. Smash hit!

    • says

      Thanks for commenting, Molly! I’m so glad you enjoyed the soup. I bet it’s fantastic with dukkah spice, I’ve been wanting to try some.

  56. says

    Yum-amazing! Although a tip in case others find theirs is also more watery than they’d like: I added about a cup of pureed chickpeas. Upped the iron+protein factor and got to the thicker consistency I was looking for. Devoured it!

    • says

      Great tip, Annika! Thanks for sharing. Did you use tomato paste or crushed tomatoes? I’ve been confused about the reports of watery soup because my version with tomato paste was incredibly creamy as is.

  57. Rachel says

    This soup, had the honor of being my birthday dinner this year! It is a perfect reflection of my recently committed healthy, clean-eating lifestyle and was full of flavor. I did add garbanzo beans for some extra texture/flavor and I served it over brown & wild rice pilaf along with a green salad (and some vegan brownies…cuz, you know birthday!)

    Thank you so much, I look forward to more recipes from your site.

  58. Jesse says

    Just gotten to making this as a family dinner, possibly the greatest thing for novice student to whip up living away from home in a show of ‘I’m totally eating right and not living off of failed cooking attempts’ I’ve found yet! Everyone loved it – though did try it with the kale (first time ever eating it, and used a left over amount to make some delicious kale chips for midnight snack), threw in some frozen peas to pump it out some, and over white rice instead of brown (budget cut backs, I swear).

    Everyone loved it – even my spice averting father and my spice loving mother (did have to give her a bottle of the chilli sauce to add extra though)

    • says

      That’s so awesome, Jesse! Thank you for commenting. I’m so glad you and your family enjoyed the recipe, and your addition of peas sounds like a great idea.

  59. Anjali says

    I have made this twice now!! Absolutely amazing. I used diced tomatoes instead of crushed/paste and added broccoli, swiss chard and spinach to make it extra green. It is just amazing.

    I love all the vegan options on your site! Thank you!

    • says

      Thank you, Anjali! I never would have thought to add broccoli, yum. Glad you’re enjoying my vegan recipes. I’ll try to post more for you soon.

  60. Lisa says

    Making this again tonight but with a Thai flair. I’m still going to saute the ginger, garlic, and onion first. In addition, I’m going to add the tomato paste directly to the saute to concentrate the sweetness of the paste even more because I plan on adding a healthy does of sambal oelek, which should complement the sweetness nicely. I’m omitting the greens and opting for cilantro. I’m serving it with tofu lettuce wraps. Yay!

  61. ilze says

    WOW. incredibly easy, even for the kitchen dummy here.
    Very easy to judge where I needed to add and subtract. It delicious, it might not make the dinner party =)
    thank you for the beautiful recipe. from south africa, much love

  62. Shelley says

    Home sick with a cold/sore throat. Perfect recipe to not have to leave the house and fight a bug. I haven’t seen collards here in Calgary but added spinach and a dash of lime juice to the bowl.

  63. Ellen Lederman says

    So satisfying and flavorful, yet a cinch to make! I meant to thank you after I first made it. Today we had it for lunch (had frozen it)—still simply wonderful.

    And Cookie is adorable—what an alert, happy dog (I can tell!)

  64. Lexi says

    This soup has become a staple of our house! Amazing!!!!! I added some maple syrup to the mix to counteract the rooster sauce, and it gives a great taste. Love your site and thanks for giving me fun recipes to try as I learn to cook vegan!

  65. Kyra says

    Amazing recipe! just made this tonight! I lived in Toronto for a while and close to my office was a place called Soup Nutsy (a play on the Seinfeld creation) and they have THE BEST West African Senegalese Peanut Chicken Stew… whenever i had a bad day, it was down to Soup Nutsy for a bowl of my favourite stew and a little pick-me-up mid day. Since moving to Vancouver everything has been wonderful EXCEPT the fact that I am no longer close to the stew. I have been scowering the web for a recipe that mimics that of the Toronto stew but so far haven’t found one as close (or easy!) as yours!!!!! I Added chicken to it and it was just like being back in Toronto!!! Thank you for this wonderful recipe! I am in love with your blog, and since being gluten and dairy free have had a very hard time finding good recipes so thank you thank you thank you!!!!!!!!!! – Your Canadian admirer!

  66. NeeC says

    Kate, you hit this one out of the park!!! The West African Peanut Soup is fabulous! I made the soup for my family, the night before my niece’s wedding, and everyone loved the soup. I have made the soup two different ways; with the collards and kale and both are delicious. My favorite is with the kale. Umm, umm, good! Thank you Kate…the meals I prepare from you recipes always put smiles on the faces of my family. I’m a fan!

    • says

      NeeC, I’m so sorry I didn’t respond sooner to your wonderful comment. Thank you for writing me! I’m really delighted that you and your family are enjoying the soup and other recipes. Hope you have a great weekend!

  67. lee says

    My anut made me peanut soup 15 years ago and I keep thinking about how delicious it was. This recipe seems similar to hers because i remember it being a little spicy. Going to make this soon.

  68. Leanne says

    I have made this now several times, served it to friends and family and passed on the recipe to many. It is my most favourite soup recipe. I always have some ready in the freezer for soup emergencies. And I always have the ingredients on hand to make more. Thank you for this great recipe. :)

  69. Olivia says

    This is so great! Thank you!
    I don’t like peanut butter so I’ve been looking for a good way to use the jar I bought a while ago and this turned out better than expected. Ironically, the only thing bothering be about the soup is the butter, so next time I’ll try making it with just a bunch of chopped peanuts and I think it’ll turn out even better.

    • says

      Glad you enjoyed the soup, Olivia! It won’t be as creamy without the PB, but as long as you like it without, that’s all that matters!

  70. Tessaly says

    I’ve been eyeing this soup for so long and finally declared that the chilly fall air outside meant it was time to try it, and oh my goodness, it’s so wonderful and comforting! I think I might try adding tofu next time to add another texture. Thanks so much for the great recipe!

  71. says

    Oh my STARS. I made this today with the servings cut in half. Because it was just for me, solo. And I felt so happy when it was done because it turned out exactly as delicious as I hoped it would be!!!! So many exclamations. This was my first recipe to have tried from here, let alone many cooking blogs, and I am so stoked to try it out again.

    Rate it 11/10 stars (or five out of five, yes).

  72. Susie says

    This is very similar to what I ate in West Africa. I make my own version, and like it best with Nutiva Organic Palm Oil and a can of organic black eyed peas. I never had it with ginger so I will give it a try. BTW you can’t go wrong adding a sweet potato. (And I am actually cooking the pumpkin version of this stew right now.) Oh! And, I usually eat it with organic brown rice, sometimes white. Trader Joe’s Oranic Power Greens work great with it, too.

  73. Whitney says

    So yummy!! I had some one give me kale and I didnt know what to do with it. So glad I tried this recipe. I served it over rice noodles and it was fabulous.

  74. Minka says

    The soup tasts so good. In your picture it looks quite thick. Mine didnt turn out to be thick at all. Any advice?
    Thanks for the receipe

  75. Alison says

    Why did I wait so long to try this soup?? I pinned it ages ago and finally made it tonight. SO SO delicious. I served it with red quinoa and naan bread. Thanks for the recipe!

  76. says

    Hi Kate! I know I bug you on Instagram all the time but thought I’d comment here, too. This soup was wonderful. I did saute the ginger/garlic/onions and I added sweet potatoes and diced tomato but followed the rest of your instructions. Such a great soup! Perfect for these chilly nights. I loved it with rice, too. Thanks for sharing this recipe!

  77. Nicole says

    Hi Kate — I’ve had this blog post bookmarked for nearly a year and was reminded of it when you posted the top 10 recipes of 2013. I finally made it tonight and loved it! To help some of the people who also encountered soup that was not quite so thick — I added about another 3/4 cup of peanut butter, and then once all of the ingredients were in the pot, I brought it to a boil again. I think that helped to thicken it up nicely! Thank you for this delicious and unique recipe!

    • says

      Thanks, Nicole! I’m glad you tried it. I’m a little baffled by the reports of less thick soup, but I’m glad you made it work for you! Stay warm, it’s cold out there.

  78. says

    Hi Kate,
    I made this soup a while ago and I forgot to tell you how much I enjoyed it. I had never even thought of a peanut soup, but I love peanut sauce so of course I gave it a go. MMM I need to make this again soon

  79. Michalea says


    Note to all: It is the *perfect* Polar Vortex meal…

    Thank you, Kate!! Hope you and Cookie are staying nice and warm :)

  80. Stephanie says

    Thank you, thank you, thank you for this recap! I just started reading your blog a few months ago and I love it. Also, I have been dying for this wonderful (and completely meaty) African Peanut Sauce that a good friend of mine makes for at least a week. Now I can have the best of both worlds, with your help! I’m can’t wait to make it.

  81. Nina H says

    YUMMM! This one totally hit the spot! We made it with kale and brown rice and it was just DELICIOUS. We also subbed powdered ginger instead of fresh and cayenne instead of sriracha. I think it might become a staple in our home. Thank you!

  82. Patti says

    Wow! Wow wow wow wowowowowowowowowowow! Holy cow(less) this soup is amazing! Thank you so much for the recipe. A friend fed it to me last night and I loved it so much I came home and did a search for the recipe and then turned around and made a big pot tonight. My husband thought it was fantastic, too. Definitely a keeper!

  83. Jenn says

    This is absolutely wonderful!! Since I have had it with sweet potatoes I added them in and then added my kale in a early to make it a little softer….however even without those small changes…I know it would just as delicious! Definitely a go to recipe that I will enjoy for years to come. Five stars plus!!. Can’t wait to try the sweet potato chili. :)

    • says

      Thank you, Jenn! I’m delighted to hear that you enjoyed the soup so much. I’ve been meaning to make it with sweet potatoes… I’ll have to try that soon!

  84. Michelle says

    I also added sweet potato and Tuscan kale and it was delicious. Even my 17 year old son had seconds! Will definitely be a go to soup recipe for our family! Thanks!

  85. Robyn Barnes says

    Wow, Kate, this recipe sounded so delicious! And, cheap to boot! In fact, since I had all of the ingredients in my cupboard and freezer except fresh ginger, AND as it’s cold and snowy outside, it spurred me into making a pot of it for tonight’s dinner for the family. I always buy huge amounts of chicken when it’s on sale. Then, I put it all (including the skins) into a huge soup pot, cooking it till the chicken’s done. Removing the chicken from the broth, I’ll discard the skin, shred and cube the meat, put it into freezer bags. Then, I just pop the bags into the freezer to have on hand for recipes calling for chicken. I also save all of the delicious broth, putting it into sandwich-sized freezer bags and pop them into the freezer, too.

    I used the kale, though, as that’s what I had on hand today. And, since I didn’t have fresh ginger on hand I just used about 1/4 teaspoon of ground ginger I had in my spice cupboard.

    I also have a very tasty Thai Jasmine rice I’m cooking to serve the African Peanut Soup with.

    Thanks so very much for posting this recipe.

  86. Robyn Barnes says

    Oh, my gosh, Kate!!! I just HAD to come back onto your blog and report my family’s reactions. This soup was “To Die For” delicious. But a word of warning to anyone who’s trying to diet. Just two words……F O R G E T I T !! This is so decadently rich and creamy. Being on a self-imposed calorie-restricted diet to shed some weight, when making food for the family, I will use a small dessert saucer for my portion. I really hate to admit this, LOL, but I had to go back for (albeit VERY small) SECONDS! I liked the first bite, loved the second and thought I’d gone to heaven by the third, it was THAT good.

    Where do I look for your other recipes?

  87. Kathleen says

    This looks delicious and I’m going to make it for two different groups of friends this weekend! I was wondering if it can be made in a croc pot and what modifications might be necessary for doing it that way… Thanks!

    • says

      Kathleen, I’m sorry I didn’t answer your question sooner! I wish I had firsthand suggestions to share on how to make this soup in a slow cooker. Did you try it? The recipe is pretty prime for the slow cooker because it doesn’t require any sautéing of the onions/garlic. I would throw the broth, onion, garlic, ginger and salt in the pot and let it go for a while. Once it’s warm, aromatic and the onion has softened, I’d add the remaining ingredients as instructed above and let it continue to cook until the greens wilted to suit your preferences.

  88. Matan says

    Hey Kate, this looks really interesting and I tried to make it today, but for some reason my soup doesn’t seem to have the same texture that your version looks like in the photos. It’s more liquid and less thick, perhaps because I used tomato pulp from a can and not the thicker paste from a tube? Should the final product be thick as a paste?


    • says

      Hi Matan, I’m sorry your soup didn’t turn out like the photos. Your comment reminded me of a couple similar comments. I never tried the soup with canned tomatoes, but the cookbook author suggested it as a substitution. I believe that the soup turns out much thicker if you use tomato paste instead. I’ll update my recipe to reflect that. Apologies again!

    • says

      I’m glad to hear that you enjoyed the soup, Efthymia! Thank you for sharing your post about it. It’s fun to see my recipe in Greek.

  89. Elisa says

    This was the perfect recipe to try out on my lazy Sunday. I loved it! And I also enjoyed it with a light squeeze of lemon and a sprinkling of cilantro on top. Will definitely make again. Thanks for the recipe!

  90. says

    I just made this, and oh my. It is PERFECT! Delish, and cozy, and perfect for the peanut butter obsessed! Instead of brown rice, i paired it with some quinoa… definitely a winner!

  91. Heather says

    This soup is absolutely amazing!! Everyone in my family is obsessed. I was skeptical at first, but so incredibly glad I made it. Definitely a new go-to recipe for me. Thanks!

  92. Leticia Crawford says

    I am one of those cooks who hardly ever follow a recipe as is. I already had some lentils, carrots, a few cubed potatoes, peanut butter, red onions, garlic and chopped peanuts soup leftover. After seeing your recipe, I added a lot more peanut butter, ginger, more tomato paste, kale and hot sauce and a few chick peas just for good measure :-) Delish!!! Must be served with rice or naan bread. Lovely blog. I will be back.

  93. Kristen says

    I just finished making this–wow!! I normally tend to avoid recipes that call for a lot of chopping and mincing, but this was so worth it! I followed your recipe exactly except that I added a sweet potato, which I liked, but of course it depends on personal preferences. I was actually making this to take to my boyfriend’s house for dinner tomorrow night, but I couldn’t stop “tasting” it just now. Oh well, there’s plenty left! Thanks for posting this.

  94. catherine says

    YUM! This WEIRD blend of ingreds tells me it’s going to be unique and really deliciously addictive. Making this tonight but with the addition of roasted sweet potatoes — which my BF and I have renamed “sweetroots” since they are NOT tuber potatoes and are so misnamed. :) Dont you think we should start a movement to rename them? btw You have such pretty hands (photo above) especially for someone in freezing weather who spends a ton of time washing dishes and cooking! Cheers :)

  95. Alex says

    This has quickly become one of my favorite, go-to recipes! My family loves it, and I’ve recommended it to a few friends who also love it. I like to use a few hits of hot sauce, but also add 1/2 tsp of cayenne and 1 tsp cumin for an extra kick. Instead of using rice, I like to make homemade chapati for dipping. So yummy!

  96. Maureen says

    Hi! I made this for dinner tonight (kale version) and it was delicious! I’m hooked on Sriracha now. Thanks for this lovely recipe.

  97. Elisabeth says

    Thank you for such a wonderful recipe! I’ve passed it along to everyone I know, and I get the same reaction each time someone makes it – WOW! My diabetic husband follows a pretty low-carb diet, and is also a picky eater… he turned his nose up when I told him the ingredients, but once he tried it he was hooked – it’s a regular request in our household, and definitely low-carb…thank you! Cheers!

  98. Carrie says

    This is the second time I’ve made this soup in the past 6 weeks or so. I love it, as does my husband. I forget what greens I used the first time, but just tonight I used mustard greens, and they worked quite well. It’s so easy to make, and takes no time. I never have veggie stock on hand, so I always make my own with the veggie scraps while I’m prepping everything- this has worked quite well for this soup. Anyway, this soup is a total winner for me- I’m happy you shared it! It’s definitely being worked into our dinner rotation.

    • says

      Carrie, thank you for commenting! I’m happy to hear that you both enjoy the soup. Great idea to make your own stock with scraps while you’re prepping—I should start doing that.

  99. says

    Hello, I just wanted to let you know that I made your soup and it is awesome. I made one minor change by accident. I don’t know why when the recipe clearly called for collard greens I bought mustard greens instead. I think it was a good mistake. The soup turned out awesome. I also did decide to add a large sweet potato. I baked it in the oven and chopped it up in chunks and added it to the soup. I thought the addition turned out great. It made the soup more hearty. Thank you for a wonderful recipe.

    • says

      Austin, glad the recipe turned out great for you! Your version sounds delicious. I’ve actually never tried mustard greens, but I think it’s about time I changed that!

  100. says

    I love this recipe! Thank you for sharing. I add pigeon peas which gives it a little added texture, especially when I don’t have that much nut butter in the pantry!

  101. Stacey M says

    It has been raining here for a few days and this is *exactly* what I needed! I had everything on hand and it came together nice and quick. Thanks!

  102. Lexy says

    Hi, I just made your soup and it’s delicious! Warm, creamy, with really fun spices. The only suggestion I would make would be less peanut butter– it’s kind of overpowering and I know it’s a peanut soup but you lose out on some of the other flavors, especially the tomato. Maybe a bit more than 1/4 cup would work, or just add it to taste. Thanks for the recipe!

  103. Sarika says

    LOVED this recipe. I was excited to try this recipe because my husband and I have spent some time in West Africa (Togo) and it’s always fun to be reminded of our time there. This recipe tasted totally authentic. I have a feeling we will be enjoying this soup time and time again! I substituted swiss chard for collard greens since that’s what I found at the farmer’s market and it was great.

  104. Rebeca says

    I just made this and it was delicious. I usually do not like peanut based sauces but wanted to try it. The collard greens really make the peanut taste super mild and just a perfect and interesting taste. THANK YOU>

  105. Rachel says

    I kept putting off making this soup because I was just not sure I would like it. What a mistake, I LOVED THIS SOUP! My 2 year old devoured his as well. So good! I can’t wait to make this again.

  106. Melinda says

    I love this soup! It has been one of my go-to recipes over the last year. I’ve probably made it 10+ times. Some things I’ve learned:
    Sautéing the onions & ginger mellows them so they don’t pack the flavor punch of just simmering. Those with picky eaters may like that, but I’m all about the punch.
    Tomatoes instead of paste makes for a thinner soup and a lighter (fresher?) taste which can be better in warmer weather.
    Even as easy as this soup is, I love freezing leftovers & thawing them (and some frozen brown rice) out for a super quick healthy worknight meal.

  107. says

    I love this soup so much! I make it at least twice a month and my boyfriend and I devour it. Super easy and, honestly, who doesn’t love peanut butter in anything?

  108. Amber says

    Okay, this Northern Minnesota girl was skeptical of this soup…but wanted to try something new for the hubby and I. This was AWESOME! I substituted Tuscan Kale for collard greens and oh my yum yum yum!

  109. Elena says

    Just made this tonight for a crowd, and it was a huge hit! I used cayenne powder instead of hot sauce and it brought the flavours together perfectly.

  110. Katie says

    I made your West African Peanut Soup for me and my girls (5 & 2)…It was so delicious, they were lapping it up like little puppies. We used spanish peanuts to top it! Delicious! Enjoyed every bite and will make it again soon! Thank you!

  111. Alyssa says

    I keep coming back and making this soup time after time. It’s so delicious. This time, I used a can of coconut milk (full fat) in place of two cups of vegetable broth, and then I only used half a cup of peanut butter. I saute my onions, garlic, and ginger in a little coconut oil first, then add the tomato paste (and harissa!!), then the broth, peanut butter, and kale. This recipe is so comforting…perfect for fall!!

  112. Jo says

    I made this today and it was soooo good! It really made my day.

    This might just be one of my new favorite foods.

    I added a full cup of peanut butter, some black pepper and added a little bit of sugar to help bring out all of the flavors a little more, plus a little bit of corn starch to thicken it up just a little bit.


  113. Allison says

    I made this last night, and I think this is going to become a new staple recipe in my kitchen! I added a little more tomato paste because I loveeee tomato flavours, and I used flowering kale instead of collards and me, my roommates, and friends devoured the whole pot. Everyone loved it and asked for the recipe– I sent them here!

    Thanks as always!

  114. says

    Hi Kate- I made this tonight for dinner and it was so delicious! Perfect for using up some slightly wilted kale in our fridge. I’ll definitely be making it again.
    Thanks for the awesome recipe :)

  115. Jen says

    I found this recipe on Pinterest and finally made it last week. It was so great! My husband isn’t always into vegetarian meals, but he loved this one too.

  116. says

    I absolutely love this recipe! After having peanut soup for the first time at a Ghanian restaurant, I wanted to make something with that same sort of taste. I have since made this recipe multiple times, served it to many guests, and everyone loves it! Usually I serve it with brown rice and because I live in Iceland, collard greens are hard to come by, so I always substitute kale. Thank you so much for sharing this recipe! It warms me up like a blanket and makes blustery grey days feel cozy! :)

  117. Danielle says

    I found out about this recipe through a coworker three weeks ago and since then I’ve already made it four times and shared it with half a dozen people! It’s delicious and has become one of my most favorite dishes. Thanks a bunch for posting! I personally like it with 2x the greens (spinach + collard + kale) and a can of fire-roasted tomatoes (drained) in addition to the tomato paste. I’m excited to explore your blog for more great recipes!

    • says

      Thanks, Danielle! I’m so glad you’re loving the soup. Your extra greens and tomatoes version sounds super tasty! Thank you for sharing my blog with friends, I really appreciate it!

  118. Clare says

    Hi there Kate, I’d love to cook this but am rubbish at ‘cups’! Could you tell me the amount of stock in ml please, and the peanut butter and tomato paste in g??



    • says

      Hey Clare, I’m sorry about that! Six cups is 1420 mL. I’d have to measure out the peanut butter and tomato paste in grams and I’m not at home to do so. If it helps, 3/4 cup peanut butter would be 177 mL and 1/2 cup tomato paste is 118 mL.

  119. Stephanie says

    This sounds delicious except I’m allergic to peanuts. Do you think this recipe will work well, meaning taste just as good or close with almond butter?

    • says

      Hey Stephanie, that’s a really good question. I know a couple of others have mentioned making it with almond butter but no one has reported back. I *think* it would be good with almond butter. I wish I could say for sure! I’m sorry. Please let me know if you give it a try.

  120. Ariana says

    YUM! Made this last night for my boyfriend–the first time I have ever cooked for him–andhe loved it! I did add 1 can of coconut milk in place of 2.5 cups of vegetable broth as well as a sweet potato and some chopped up ancho chiles. Delicious! I will be making this a ton. thanks so much!

  121. Beth says

    I’ve had this recipe pinned since you first published it and finally made it for dinner last night. Its AMAZING and so very easy… I used an entire package of chopped kale from Trader Joes and added in some red lentils to bulk it up and make it filling without the rice and it was great! I just saw someone added in coconut milk and I will definitely try it next time. Thanks for this and all of your great recipes, love! love! love! your blog!

  122. Jessica says

    Found this recipe from a simple Google search for “West African Peanut stew”. It is spot on! Always happy to find new vegetarian recipes. I’m glad I stumbled across your blog! Excited to try this next time with the addition of coconut milk and jasmine rice.

  123. Gwyn says

    This might officially be my favorite of your recipes. I made it last night with kale and homemade veggie stock and it was out of this world good. If I could give it six stars I most certainly would.

  124. dami says

    This is not a good alternative to authentic groundnut soup. If you want an authentic recipe get it from a ghanaian or gambian or sierre leonean.

  125. IB says

    I just have to say many thanks for this recipe!
    I have made it A LOT over the last 12 months since I discovered it, and my husband says it’s his favorite soup!
    I have made a few alterations however: I put sweet potato, Brussels sprouts and chickpeas in mine.

  126. says

    I made this the other day and froze it for leftovers. It turned out so wonderfully the second time through. Will definitely make it again. Thank you for such a great recipe :)

  127. says

    I love this recipe!! What a wonderful idea and so rich in protein already! I’ve slightly amended it and made it a chicken soup. Thanks again for the recipe!!

  128. Siya says

    Hey, this soup looks amazing!!! You’re black bean soup is a winner in my household so I really want to give this a go. I just have one question (I did scroll through but you have a lot of comments on here!):
    Did you sauté the ginger and garlic in oil or just add them to the broth? The recipe indicates that you just add it to the broth but you mentioned sautéing in oil in your introduction. I just want to clarify before I make this. Thank you – and thank you for sharing your amazing recipes! Love from London!

    • says

      Hey Siya, so glad you’re enjoying the black bean soup! Sorry for the confusion on this one—I should remove my speculation from the post. No need to sauté the aromatics first. The soup turns out marvelously the easier way!

  129. Tim says

    We love this soup! Especially this past summer when everyone was giving us excess kale from their gardens, but still into the winter now. We always pour a jar or two of sweet potato baby food into the broth/PB/tomato paste mix, which is incredibly easy and delicious. Don’t worry: we share with our fourteen-month-old, it’dn’t be fair to steal his food supply otherwise!

    • says

      Thanks, Tim! I’m so glad you guys are enjoying the soup, never would’ve thought to add baby food to the mix but then again, I don’t have a baby around to borrow from! :)

  130. says

    Well, it’s the dead of winter and minus 42 degrees celcius (this is where the overlap is with Fahrenheit!) where I live, so I’d say it’s a good night to make a pot of this soup. I’ve tried it before and loved everything about it except the red onions, so I’m going to make it with white or yellow from now on. Also we don’t get collard greens where I live, so I’ll add some sweet potato for bulk and some frozen spinach for greens.

    My boyfriend and I are already looking forward to dinner tonight! Thanks for the amazing recipe.

  131. Jennifer says

    Just made this soup last night…so delicious! I added a sweet potato, white beans, and tons of greens so it was thicker-more of a stew. We are eating the leftovers right now…wish we had more!

  132. KCP says

    This was pretty good. I thought it was a bit heavy on the tomato flavour, but that may be because I made my own peanut butter (just peanuts, no salt or sugar). I did a few modifications and quite liked the final product. I added half a can of leftover pumpkin (really, I just needed to get rid of it because I didn’t want it to go to waste), some shredded chicken and a splash of coconut milk. I ended up with a lot of broth, and I wish I had more greens on hand. Nevertheless, this is a great recipe to warm up with this winter! Thank you!

  133. says

    Hi Cookie, Hi Kate!

    I found and pinned this last week, and immediately tried it (same day).
    Since I am inherently inable to follow recipes to a t, I added black beans and lima beans, cut up carrots and kale to make it a stew (but I don’t think that changes the taste, really) so I wanted to thank you! It was AMAZINGLY good, and actually tasted even better the day after, for lunch.

    I also want to say that your site is truly inspiring and a delight to look at and navigate. So light and airy and with so much yumminess in every post!
    Again, thank you – and I wish you a fantastic 2015. :)

  134. Toby says

    Made this last night – not quite the “sauce arachide” we used to get in peace corps (not enough palm oil for that! :) – but the flavor wasn’t far from it! A nice full flavored soup, given some nice body and texture from the collard greens, crushed peanuts and rice. The Sriracha was a nice touch to give it some spice. Like others have said, you could definitely add some sweet potatoes to this, maybe some crushed tomatoes, and/or throw in some browned chicken (or serve over grilled) if you wanted to add some meat. Great as it is though. My girlfriend loved it – will make it again!

  135. Amy says

    Hi Kate! I had been wanting a peanut stew for a month or so now since I had some at a nearby restaurant. I was so excited when I found your straightforward and easy to make recipe. I impatiently waited all day and went immediately to the store after work to pick up some of the ingredients. I added in sweet potato chunks and subbed kale for the collard greens (the store was out!). All in all, I loved your recipe and plan to bring some to my friend tomorrow since I made way too much for little old me and want to share the deliciousness.
    Thank you! Can’t wait to make more of your recipes soon!

  136. Jessica says

    Would love to try this soup. Unfortunately, my son has a peanut allergy. We use almond butter a lot as a substitute for peanut butter – do you think it would work for this recipe?

    • says

      Hi Jessica, I think it would! No one has confirmed how the soup turns out with almond butter, though. I’d love to hear if you give it a try.

  137. says

    I love African Peanut Soup and it’s been so long since I’ve had it. This recipe looks like a winner, so I’ll have to make it sometime soon, especially since it’s so cold out.

    I am going to try to use PB2, to cut down on some of the calories. I wonder how it will turn out. I’ll keep you posted!

  138. Leigh says

    I make a similar soup using sweet potato and I add chickpeas as well. Your version looks beautiful… It’s damp and cold here today and I’m thinking some soup may be in order for our next meal!

  139. Kim says

    Made this today. It is delicious! First time I’ve had a peanut soup/stew without sweet potatoes, and I prefer it this way. It would taste great with them, as well, though, for those who like them.

  140. Christina says

    This was sooooooooo DELICIOUS! Just made this for dinner after a long day at work. Love that it was nice and simple to make and pretty quick to boot. Even hubby liked it!

    Officially on my go- to recipe list!

  141. Nick says

    Kate, this was absolutely fantastic. Made it for the first time a few months ago, and it’s been on our rotation at least once every few weeks since. No substitutions or changes to the recipe needed, it’s absolutely a winner as is.

  142. Janey says

    I’ve made this soup probably five times this winter,and each time I make it, I love it more. It’s a perfect combination of flavors, and I find myself craving it if I feel a bit under the weather (that combination of garlic, ginger, onion, and hot sauce is marvelous). Thank you so much for sharing this, and giving me a terrific addition to my repertoire!

  143. melanie says

    I got a good deal on collard greens at a farmer’s market yesterday and was looking for something to make with them. I came across this recipe on yummly and it led me here. I made it tonight for dinner and it was so delicious! The only thing is, it wasn’t as creamy as the pictures suggested. The only substitution I made was using water + chicken bouillon instead of chicken broth. Could that have affected the texture? Perhaps once the soup settles it might thicken up. The flavor was good though!

    • says

      Hey Melanie! Hmm, I’m not sure why that happened. You might try using a little less broth… or in your case, water, next time.

  144. Diane says

    Hi Kate, I made this soup tonight and my husband and I LOVED it! Terrific flavor, consistency and color, and easy to make, too. I’m new to your blog – really enjoying your great recipes and, of course, Cookie.

  145. Jenny says

    This recipe has become a staple for us! It’s so simple to make and flavorful. Thanks for creating it! It’s my go to comfort dish.

  146. Jadzia says

    This was AMAZING!
    Can’t rave about this enough, it is sooooo creamy and just…
    I don’t have the words to describe how good this is!
    Made it for dinner tonight, made enough for dinner tomorrow as well.
    Will be making this over and over.
    Think I will add little pieces of cauliflower next time :)

    Just a note: I used tomato paste and it was a little runny, so I added one extra table spoon of bother peanut butter and tomato paste and bam! perfect consistency. :)
    Couldn’t be happier with the results, thank you soooo much Kate!!! :D

  147. Sarah says

    WOW! Just made this for myself and a friend, didn’t have any chopped peanuts, substituted greens for spinach, and added some chipotle tobasco and chilli flakes for good measure! It was amazing! Making this again very soon! :)

  148. Jen says

    I’m making this soup tonight. I am using Kale instead of collards and am using water instead of broth since I realized that I didn’t have any right now and honestly didn’t feel like going to the store to get just that. Excited to see how this turns out. It sounds great.

  149. says

    Thank you so much for this recipe! It’s become a family favorite. I usually double the batch and freeze it in separate tupperwares to take out as needed. It only seems to get better :)

    I always add chopped sweet potatoes (skin on) when bringing the broth to boil, I think the extra creaminess paired with the firm texture of the skin is amazing. I’ve used kale and rainbow chard sometimes instead of the collards, and it always comes out great. Also, for those who (like me) don’t like capsaicin, try Worcestershire sauce instead of sriracha. A few shakes takes the soup to a whole new level.

    • says

      Thank you, Ari! So glad to hear it. Your variations sound terrific! Never would have thought to leave the sweet potato skin on.

  150. Monika says

    Made this tonight as it is a cold, wet and windy evening in Australia. Absolutely delicious! I was able to make my own peanut butter so know all the ingredients except for whatever is in the hot sauce (!) Will definitely make this again and will be trying more recipes from your website. Many thanks.

  151. JB Bonanza says

    I’ve been holding on to this recipe for quite a while waiting for a chilly evening. Sorry to say I found it bland and unappealing as written. I was able to lift it with some lemon juice but I will not be making it this way again.

  152. Michelle Ray says

    Spotted this last night and was so keen to make it I nipped out between long work shifts to get ingredients and whip some up.. and it was worth it! Best soup I’ve made – Delicious, flavoursome and healthy :) Would be great in winter too, and as eating I could imagine adding pineapple. Thanks for pinning, I’d like to make more for others to try. Have to add also that I like all your pins/boards and your dog is so cute! x

  153. Katie says

    I made this last night and loved it! I added a bag of frozen roasted cauliflower at the end, then used a hand blender to break it up a bit. We passed the Sriracha at the table and called it “peanut butter soup” and even my 3 year old ate it. I am adding this to my rotation of great plant-based recipes, thanks for sharing it!

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