I know that peanut butter, tomatoes and collard greens may seem like an unlikely combination, but I hope you’ll trust me on this one. This homely soup is good—so good that I’m almost tempted to:
- Put on my big puffy coat.
- Shovel my car out from under 10 inches of snow.
- Drive to the store for collard greens so I can make more soup.
Almost.
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.
If you love this recipe, be sure to check out the revamped peanut soup with sweet potatoes and chickpeas in my cookbook!
We taste tested the soup with a few different hot sauces (none of them African) and decided that we liked 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.
I originally titled this soup “West African Peanut Soup.” While it’s inspired by West African peanut soups, it’s not authentic by any stretch. I’m told that authentic recipes do not contain collard greens, and I believe they often contain meat, among other details.
As a vegetarian, this recipe may be the closest I’ll ever taste to the authentic dish, and I love it for all of the aforementioned qualities. Whether you’re vegetarian, vegan, or follow any diet under the sun, I hope you love it, too!
PrintVegetarian Peanut Soup
- Author:
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: African
This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. 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.
Ingredients
- 4 cups low-sodium vegetable broth
- 2 cups water
- 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
- Cooked brown rice, for serving (optional)
Instructions
- Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
- 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. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.
Notes
- 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.
Alex
Love how easy this is to make! Smells really good too but mine looks a lot runnier than the picture and I followed recipe. Any advice?
Bintu
Looks delicious but this is absolutely not West African Peanut Stew or Groundnut Stewart or Maafe.
Best regards
A West African.
Christina
love your cooking,am usually eating meat,but finding myself going to your side more often.made this dish,needed a little more taste,added a little bit of cardemum.yum.
Kelley
This was such a delicious and satisfying meal. I loved the flavors! Thanks for another amazing recipe. Seriously, your blog is my go-to and I make at least one of your recipes a week.
Rachael
Amazing how a few simple ingredients can taste so good! Thanks Kate!
Sam
I just made this soup and am enjoying it right now!!! It is so delicious :) A unique, rich flavor I’ve never had that I’m really loving. Thank you!
Lori
I’m making this for the second time today. It’s delicious…I’ve added a diced sweet potato and am using kale rather than collards because I have them in the refrig already. Love your website and look forward to trying many more recipes.
Tasi
I just made this and used cauliflower rice instead. It is so wonderful.
Gabrielle
I just made this soup yesterday and I love it!! So comforting after a big snow day here in Quebec city! Can’t wait for your cookbook!
Catherine
WOW! This recipe is so unique, super easy, and delicious. It’s made it into our regular rotation of weeknight winter meals. Thanks, Kate!
Kate
YES! I’m always so jazzed to hear a recipe has made it into the regular routine. So happy you loved it!
Chelsea
Just made this recipe. Great flavors and it was nice to make something different from my usual italian/asian recipes. Also fairly easy to make. Will make again, thank you :)
Kate
Hey, Chelsea! It’s nice to step out of your comfort zone from time to time :) Even nicer when it comes out delicious. Thanks!
Fiona
Soooooooooo DELICIOUS! I made this with kale and served with brown rice. I love the thickness and flavour of this dish! Simple recipe with most ingredients already being in my pantry :-)
Kate
Awesome! I’m glad this was both delicious *and* convenient :) Best of both worlds.
Liz
Made this last night, my husband who believes dinner should come with meat or fish raved about this. Kept telling me to make sure to keep this recipe and commented more than once about the complexity of flavors. I served it over farro. Yummy!
Kate
Woohoo! Love hearing that someone’s been converted, if only for one meal :) glad you enjoyed!
Audrey
Hi Kate,
This soup looks delicious! I had a question though, do you think ginger is necessary? Does it have a strong taste of it in the soup? I strongly dislike ginger, but this soup caught my eye. I have cooked over a dozen other recipes of yours and have all been a success, so I would say I trust you. Please let me know though if it is a must for this soup! Thanks!
Kate
Hi Audrey, I’m sorry, I missed your comment earlier. If you hate ginger, you can leave it out—the soup just won’t taste quite as spicy or complex.
Petrina
This is hands-down, one of the best soups I’ve ever had! Thanks for the recipe. SOOOOO good.
Kate
Thanks, Petrina! :)
Dani
This is delicious! I’ve made it twice now. The first time I used chunky peanut butter, curly kale, and I did a medium chop on the onions.It was delicious but I thought the texture could be improved.
The second time around I used creamy peanut butter, collard greens, and I chopped the onion at a smaller dice. I also added a chopped sweet potato along with the onion, ginger, garlic and salt. I preferred my second batch and loved the sweet potato addition. I might use a couple sweet potatoes next time. I’ll also try smoother lacinato kale next time for the greens, but I’m a huge fan of kale. Both times I used 1.5 tablespoons of Siracha for the hot sauce.
Thanks for the recipe! I’ve enjoyed experimenting with this.
Kate
You’re welcome, Dani! Glad you were able to suit it to your preferences.
Vasti
Thank you so much for this recipe. OMG! Amazing and so versatile…open to so many variations…..and a fun way to get Kale into my body!
I am battling PCOS this year with a gluten free, whole food, low GI vegan diet and I will certainly be trolling your website for more of these gems.
Kate
I’m glad the soup is a winner for you, Vasti! All the best on your journey back toward health. Glad to have you here.
Sina
just a small question, how many people does this serve?
Kate
Hi Sina, it makes 4 big bowls.
Nicole
Deliciousness!!! Turned out amazing!
Kate
Great to hear, Nicole!
Pascale
This soup was amazing!!! Thank you!!!
Erin
I feel bad for not commenting sooner-I absolutely LOVE this soup. My boyfriend and my roommates do as well. They always ask for it-and my roommates aren’t vegetarian. I like to double the recipe and freeze a batch for busy days. I really like to try new recipes so I’m making different dishes all the time, but this one has a permanent place in the rotation.
Kate
This made me smile, Erin! I’m glad this soup has become a staple in your home. Thanks for the comment!
Janey
I just made this and added Garbanzo beans. It was so good, I shared it with my coworkers :) Thanks!
Kate
Yum! Did you puree them, too? Sounds like it was packed with protein.
Rachel
Delicious! I added red and green peppers too. The tomato peanut combo is perfect.
Kate
So glad to hear this, Rachel!
Amy Bennett
WOW!!! This was “lick the bowl” delicious….so satisfying, tasty, unique! My daughter and I devoured it and I had it again for lunch (is it possible, better the 2nd day?). I added a small scoop of brown rice to each bowl and it’s truly divine. Kate, you knocked it out of the park again!
Kate
Yes, a lot of commenters found this extra-good the second day! It really lets the flavors steep. I’m so happy you liked it, Amy!
Ashley
I’ve made this soup three times now and I am sooo in love with it! I was initially curious about what peanut soup would even taste like and now I literally can’t stop suggesting this recipe to people. I personally add sweet potatoes to give the soup more bulk and I add a TON of kale because it adds that little somethin’ somethin’. Love the recipe!
Kate
Your version sounds hearty and delicious, Ashley!
Emily
HI! The flavor on this is delicious, but my soup is not thickening up. I doubled the recipe to bring some to a friend and it seems really watery. Any ideas of how to thicken it up? Thanks!
Kate
Hi, Emily. Sorry to hear this isn’t thickening too well for you! Here are some different techniques to try.
Claire
Just made this for dinner – it’s so amazingly good I almost feel shocked I whipped it up with my own two hands. Thank you for the recipe!
Kate
You’re a magician! I’m glad it exceeded expectations. :)
Jessie
So yummy! I’m hoping my kids are into it because peanut butter…
Kate
I hope so, too!
Stephanie
Made this soup tonight as a quick dinner.
I didn’t use the Siracha sauce as I wasn’t in the mood for something hot but I did add about half a cup of coconut milk to make it a little creamier.
I was surprised how well the kale went with it.
Will definitely be added to my soup collection!
Thank you for the recipie.
Kate
You’re welcome, Stephanie! I’m glad this exceeded expectations.
Heather
I have to say, this recipe has become a staple for my husband and I during a hectic work week. Sometimes I prep it the night before in the crock pot (my saving grace during the winter) so I can just plug it in before I leave in the morning. It never fails to turn out great. If you have meat eaters in the house, add two large chicken breasts in the crock pot first and cover with the peanut sauce before it’s merged with the stock to let it marinate. Sometimes I throw the collard greens in right when I get home and it’s ready to eat 30 mins later or if I’m being lazy I put them in with everything else from the beginning. They are surprisingly sturdy greens and don’t get soggy like others might.
Kate
I’m so glad this works so well for the two of you, Heather! I’m glad it works so well in the crock pot, too.
Jess
Made this for my weekly dinner get-together and it was such a hit; my friends haven’t stopped talking about it. Making it again tomorrow night! Thanks for a winning recipe. :)
Kate
So glad this got everyone talking, Jess! Thanks for the comment.
Michelle
Will see about making in a Crock-Pot?
Rhian @ Rhian's Recipes
I hope you don’t mind I adapted this recipe into a chickpea and sweet potato curry and posted it on my blog. It was super delicious, thanks for the idea! http://www.rhiansrecipes.com/2017/04/13/chickpea-sweet-potato-peanut-curry-vegan-gf/
Kate
Looks absolutely delicious, Rhian! I’ll have to try this adaptation. Thank you so much for linking back to me, I appreciate that.
Rhian @ Rhian's Recipes
Thank you, so glad you like it! And no problem at all
Yvette Strom
Fabulous! I followed the recipe exactly except for exchanging spinach for the kale (couldn’t find it). I great meal!
Kate
Wonderful! Thanks, Yvette.
Stephanie
This is a great recipe. Thank you! I used crushed tomatoes but I reduced them to half their volume in sautee pan and smashed them until they were almost a paste. It would have to go ina food processor to become a true paste.
Kate
Great tip, Stephanie, thank you!
Jen
I served this over quinoa for extra protein. Excellent and my husband loved it too!
Kate
Yum! Sounds like a great, well-rounded meal. Thanks, Jen!
Carley
Once again, you nailed it! I could not stop eating this! Love your site and delicious recipes.
Kate
Thanks, Carley! That’s so sweet of you.
Kirsten
I just made this from the cookbook. It’s outstanding! So filling and satisfying!
Kate
Awesome! Thanks, Kristen!
Julia
I tried the recipe as given and loved it! Thank you! Do you think this could be made with Swiss chard instead of collars greens? I have an over abundance in my garden this year!
Kate
I think Swiss chard would taste delicious with this, Julia, especially fresh from the garden!
Anyway
This blows other peanut soup/stew recipes out of the water. The garlic, ginger and onions retain so much more flavor by being simmered in broth instead of sautéed in oil. I’ve never liked collards as much. AWESOME!
Kate
Great! I’m glad this exceeded expectations.
Sam
This was incredible!! Will be making again very soon
Kate
Great! Thank you, Sam.
Anna
So excellent! Used ground red pepper because I didn’t have sriracha and it turned out divine!
Kate
Perfect! Thank you, Anna!
Kim
I have made this and LOVE it! However I am not the most experienced cook, so what I wanted to know is; I adore using my slow cooker. What would be the best way to use this as a slow cooker recipe (and could I do that successfully?) The slow cooker saves me during the week when I’m working and don’t get home til later!
Thanks!!
Kim
Amanda
Hi,
This looks delicious, but I have to see if it fits into my macros. Do you have nutritional information for it?
Kate
Hi, Amanda! I’m working on adding in nutrition facts, but it’s a long process and needs to be done manually for every recipe. In the meantime, here’s a nutrition calculator that might come in handy.
Kristen
Delicious! I also made it with sweet potato and kale and it tasted fantastic! Thank you!!!
Kate
That sounds amazing, Kristin!
Stephanie
Love this!!! All aspects have been easy to skew so when I haven’t had enough of one ingredient or another it’s still delicious. So glad I found this recipe! Making it again tonight :)
Kate
Yes, this one is flexible, so you can easily make it with what you have on hand. I’m so happy you love it, Stephanie!
Bruce
Made this last night and it was perfect. The mix of heat and peanut was great.
Kate
Awesome! Thanks, Bruce. Happy you enjoyed it.
Sylvie
West African soup… Can I give this 10 stats?!! Only difference is I add a diced sweet potato to the soup, let cool once everything is done and then throw it in the blender. Such a nice consistency! This is now y favourite soup!! I have shared this with EVERYONE !! Thank you!
Kate
This is too kind, Sylvie! I’m so glad it was such a hit.
Lilly
This was so incredibly delicious!! I made it with kale because I couldn’t find collard greens at Trader Joe’s but it made for a great make-ahead work lunch!
Timothy J Rutty
I added some potato, mushrooms, broccoli and tinned lentils in with the recipe and served it on rice and it was one of the most meal I have eaten in a while!
This is now one of my new favourite recipes, quick and easy to make, healthy and SOOO tasty!
Kristen
Hi Kate, I made this recipe for the first time today, using the version in your cookbook. It is scrumptious! Thank you for creating a recipe that uses the full containers of broth and tomato paste, so I don’t have to figure out what to do with the leftovers!
Evelyn Hoglund
Could you substitute spinach for the collard greens?
Kate
Yes, as long as you like spinach in soups!
Ali
Do you think it would change the feel of this recipe drastically if I blended all the ingredients after adding in the collards? My kiddos will blanch at the greens but i know they will like it if they can’t see it!
Kate
Hi Ali, that’s a good question. The color will definitely turn a less appetizing shade—probably more brownish-green than red. The final texture will be smooth and probably thicker. Hope this offers some insight!
Michelle
Has anyone tried using a slow cooker/crock pot to warm up this soup? I am thinking of taking it to work but would need the slow cooker.
Brindy
This was very tasty! I added a sweet potato to the boil and mashed it up with the back of my spoon when the boil was finished. I loved the way all the flavors came together.
Erin Engler
This was superb over brown rice! Reheats very well. Thank you!
Lauren
I made this for the second time this week!!! I am THAT obsessed. Loove that the recipe is simple, healthy, delicious, and easy/fast to make!!! That is such a rare combination.
Michelle
I have so much leftover. Is this something I can freeze to have later? I ask bc I worry about the peanut butter in the soup.
Kate
Yes, it should freeze well!
Greg Beneteau
This recipe is part of my standard rotation. It’s a crowd-pleaser for dinner, and it keeps well in the fridge or freezer. I pack away leftovers in tupperware containers, over rice, and use it for lunches.
Kate
Fantastic! Thank you, Greg for providing a comment! I love hearing how others use it for leftovers.
Candace
I honestly can’t stand Siracha but I still want to try this recipe, have you used chili paste before or crushed red pepper?
Kate
Either of those will work great! Just add to taste.
Keziah
Can you use a regular whisk or does it need to be electric?
Kate
I always use a regular whisk! I would specify and electric mixer or blender if it required an electronic.
Christine
Absolutely divine! Subbed kale as the greens and added a can of chickpeas with 15 minutes to go. One of my favorite local sandwich places serves a spicy peanut soup with tofu, so I also added in a batch of your baked tofu (sans tamari) for that extra protein and texture. I’M IN LOVE. Thank you for such a hearty and delicious meal, Kate! All the best x
Kate
Sounds wonderful! Thank you, Christine for sharing. I would appreciate a star review, if you wouldn’t mind :)
Mia
Love this soup! I’m allergic to peanuts, but subbed cashew-butter instead and it turned out divine! Just keep an eye on the sodium, make sure to use a salt-free natural nut butter and low-sodium stock, otherwise this can get pretty salty pretty fast!
Kate
Thanks, Mia for your comment! If you would want to leave a star review since you loved it so much, that would be great!
Penny
I made this tonight and we ate the whole pot!
Kate
That’s great! Now you need to make another batch for leftovers right :)
kathryn
I really like this recipe (so easy, but so flavorful), and it is super with or without sweet potato. And while I like it with rice, I think my absolute favorite is the soup made with no sweet potato, but a generous helping served over a baked sweet potato. So good and so filling (oh my goodness, I’ll be full through tomorrow!), and reminiscent of what I had when I was in West Africa (spicy stews served over all sorts of starchy roots)!
Kate
Thank you, Kathryn! I appreciate the review.
Jnel
This soup is just fantastic. We loved it! Mixing the peanut butter with the tomato paste and the soup stock was terrific. I added a can of muir glen tomatoes for a bit more tomato. Thanks for yet ANOTHER family favorite!
Kate
You are welcome!
Brenda
Made this tonight. To be honest, I was concerned with mixing tomato paste and peanut butter but wanted to try. I’ve eaten 1/2 the batch already, I’m stuffed as it’s so filling but I know I’ll be having another bowl soon. I did use chick peas because a few reviews said it was good, and I sub’d chili flakes for hot sauce. SPECTACULAR recipe – absolutely my favorite ever. I’ve already posted to Facebook for others to try as well.
Kate
Well, I am happy you gave it a shot and liked it! Thank you for trying it and for your review, Brenda.
dom
Replacing green curry as my go-to weeknight veggie option, to the cheers of my long-suffering partner.
Kate
Thank you, Dom for your review!
cheryl
OMGosh Kate, this African peanut soup is to die for! Never heard of African soup before and it’s now one of our favourite go-to recipes! Cooking it right now for Christmas eve supper because that’s just how we roll ;) Thank you so much for all your amazing recipes! We love you.
Kate
You’re sweet, Cheryl! Thank you for your review.
Sarah Farrell
Yum! This is so easy to make.
Kate
Thank you!
Rebekah
I made this soup for my husband and I, and it was a HUGE hit with both of us. He’s a gluten-free vegan and I’m an omnivore and it pleased both of us 100%. It was hearty, warming, and cozy. I loved every bite and it kept getting better every day that it sat in the fridge (although, it only made it three days before disappearing). This will be added to our favorites and will be made again, and again. Thank you!
Kate
Hooray!! Thank you for sharing. It’s great to know it was satisfying to two different likes/needs. I appreciate the review, Rebekah.
Joey
One if our favorite meals now, so delicious! I’ve also picked up Local Bounty since trying this and it’s now one of my favorite cook books:) along side yours of course…:)
Kate
So great to hear, Joey! Thanks for the review and comment.
Selma
This soup is insane!!!! I don’t know that I’ve tasted anything this good in a long time. I made your lentil soup last night, and it was the best lentil soup I’ve ever had; I did puree some of it since my kids prefer pureed soups… they loved it too! I cannot wait to try more of your recipes, thank you!
Kate
Made my day! Thank you, Selma. The leftovers are even better. That is, if you have any left!
Elizabeth
Yum what a tasty recipe! I haven’t cooked with collards very much so I was excited to try something new. I have had African peanut soup before and this version is really good! I did add 2 medium, diced sweet potatoes in with the collards for some more oomph :)
Kate
Thank you, Elizabeth for your review!
Deedee
This soup is soooo good! I am so surprised and it is going to added to my main go to meals. Great reheated for lunch, too. Thank you for introducing me to this wonder!
Kate
Thank you, Deedee! You’re very welcome.
Kelly
Hi Kate (and Cookie)! I just made this version from your cookbook and it is one of the best vegan soups I’ve ever tried. It’s amazing how creamy the peanut butter make it and it is just such a satisfying bowl of warmth and deliciousness. I followed your cookbook recipe for this, but I used kale instead of collard greens and added extra chopped peanuts as a garnish because I LOVE the crunch! I will be making this again many many times!
Kate
Thanks for stopping on the blog to share, Kelly! I love to hear from you. Truly appreciate the review!
Jane
I thought it was delicious! We added the hot sauce to our bowls individually so it wasn’t too spicy for the kids. Next time though, I’ll cut the greens smaller. We thought 1” strips were a little too big.
Kate
I can see that with kiddos! Thank you, Jane for sharing.
Donna
Sad to say, we cannot find the Muir Glen products here where we live, in Canada! But I used to be able to find them before the local brands were put in their place, and I agree that Muir Glen products are by far the most delicious products I’ve ever tried! Nothing else even comes close!
This recipe looks and sounds wonderful, and I can’t wait to try it!
Kate
Bummer! They are pretty good. But, you should still be able to make a delicious recipe without them. Let me know what you think, Donna.
Cooking in NJ
Got your cookbook for Christmas and I’ve been making a bunch of recipes out of it. I didn’t realize the cook book version was different than the blog (and I hadn’t heard of your blog until I was given cookbook). The recipes are different and I picked up everything from the blog recipe (because I was able to pull it up in the grocery store). What do you think the difference in taste is between the two? What do you think if I added chickpeas to this version since it’s in the cookbook?
Kate
Hi! I’m so glad you found my book and blog, and I’m sorry for the confusion with the peanut soup. The cookbook recipe has a thicker texture and more complex flavor, but everyone loves the blog version as is, so I think you’ll be happy with either. Feel free to stir in chickpeas—they are a nice addition!
Jeesun Kim
This soup was so good! I just made this tonight. I only had 4.5 cups of vegetable broth on me so I added 1.5 cups of water to make it 6 cups of broth as the recipe suggested. I just added more salt. I also used kale instead of collards. Thank you Kate!
Kate
You’re welcome! Thank you for sharing and for your review. Way to improvise to still make a great soup!
Jheri Ross
So good!
I loved this! I did add the sweet potatoes and also made it with PB fit and coconut milk (that’s what I had on hand)
Served over quinoa with the peanuts, shredded coconut, and chopped green onions. SO so good!
Kate
Thanks for your review!
Kat
I made this tonight and it is absolutely delicious! Not too involved either. Thanks!
Kate
You’re welcome! Thank you, Kat.
Sarah
Do you think this would freeze well?
Kate
It should!
Randi G
I made this earlier in the week and just reheated some for lunch – and it actually gets better the longer it sits. The peanut flavor becomes more intense and the spices mellow in the best way.
Kate
Yes, I agree! I almost like most soups the next day more. I appreciate the review, Randi.
Daniel Loomis
This recipe was awesome! My friends who are long-time staff members at the Park Slope Food Co-op in Brooklyn hold a yearly SoupFest contest. This soup was the first ever Vegan winner!!
I made a few modifications to the recipe (basically added bell peppers and sweet potato) and it came out great!
Thanks for this great recipe!
Kate
Winning! Congrats. Thanks for the review, Daniel!
Erin
I have made this recipe a bunch of times at this point – it is just too good! I have also shared the recipe and everyone who has made it also loves it. An inexpensive recipe as well – thank you!
Kate
I’m glad you have made it so many times! Thank you for sharing and for your review.
Rachel
This is absolutely delicious! My husband (who is very skeptical of vegetarian dishes) loved it, and so did I. It was also so easy to make!
Kate
I love when that happens! Winning over a skeptic is the best. Thanks so much for the review.
LJ
Kate, would this recipe work with a slow cooker?
Kate
I haven’t tried this one in a crockpot. Sorry I can’t help!
Erica
I actually made this in my rice cooker/crock pot since it’s the only thing I have that’s big enough. It turned out great but the cooking process was goofy. For the part where you’re supposed to boil the broth, I used the “flash rice” setting until it boiled. Then for the medium heat and simmering portions I used the “slow cook” setting, but turned the cooker off entirely every few minutes to stop it from boiling too much. Like I said though, still turned out well! Hope this helps.
Tara
I’ve made this twice in 3 weeks and we love it. This week I used rice noodles (like thin Asian style rice noodles). It was a hit! My son, who’s 2, likes them so we gave it a shot. It was perfect! I also add chickpeas, again, because he likes beans and is more likely to eat when I add those things in. So, in my house is it West African… maybe not, but West African influenced.. yes.
Kate
Thanks for sharing, Tara! I appreciate the review.
Mika
Hi Kate, thank you very much for sharing your lovely and delicious dish. I found it on Pinterest. It is easy to make and so tasty. I am however not familiar with the measurements like cups and ounces. Is it possible to have some in grams? Thank you ever so much. I have really enjoyed making and eating this soup.
Kind regards,
MIKA
Kate
Yes, you can convert these measurements using an online tool. Cups is a U.S. measurement. Hope this helps!
Malin P Nåkesdotter
My sister had made this soup and her Instagram looked mouthwatering good – so I gave it a try… and I LOVE it! Even my husband, who is a little suspicious when it comes to vegetarian foods asked me to make sure I never lost the recipe.
Kate
Hooray! That’s wonderful.
Erica
Wow this is delicious!! I’ve also never made any African dishes before so it was exciting. I went hard on the spices, substituted the collard greens for frozen mustard greens I had on hand, and added tofu. Thanks for posting this recipe :)
chrissie
Hi Kate-
I took delivery of two copies of your cookbook last Friday. This was the first of many recipes that I made on Sunday. It is absolutely delicious! Thank you.
Lucas
Hi and hello! I stumbled upon your recipe looking for an African Peanut soup to make for a dinner party tomorrow. I’ll be using this recipe! Just a question? Would this soup taste better made right before the party or can I make it today and reheat it tomorrow? Thank you!
Lucas
Audrey
I don’t usually comment on Internet stuff but I LOVE this soup. I used kale and spontaneously added some kidney beans & a squeeze of lime at the end. I feel like you could literally add anything to this soup. Easy and yummy!
Kate
Hi, Audrey! I’m glad you loved it enough to comment. Thank you for the star review!
Shimon
So this was one of the best recipes that I have ever cooked. Instead of 6 cups vegetable stock, I used 5 cups and then added a can of coconut milk. Also, we added one large, cubed sweet potato. Thank you for this.
Adam Kovynia
I’m going to add chick peas and water blended in the blender first and add it to the soup for extra protein and fiber. Some time I might add TVP Chunks as a chicken substitute.
Kate
How did that turnout for you, Adam?
Joy
I made the “revamped” version of this from your cookbook for dinner last night. Loved it!! Used a bag of chopped kale to save time. We like heat (as in spice) too, so also added a generous spoonful of sambal oelek chili paste. The sriracha bottle still went on the table, though ;)
Kate
Wonderful! That’s heat, but I’m glad you were able to get it to your liking. Thank you, Joy for your review.
Pete
The smell is unfair good!
I had to make this in advance for people and am suffering waiting to eat it! I may have sneaked a taste, really good.
Kate
I think you should sneak a taste! It’s the cook’s right. :) What did you think, Pete?
Pete
It came out great! My daughter is a kale fan already so that was easy. Extra authenticity points for you, I have a friend from Africa who said this looks familiar.
Jes
I have made this a bunch of times – it’s definitely a staple recipe for me. It’s starting to cool down where I live (Australia), so this dish is perfect right now. I’ve modified the recipe slightly to suit my needs:
– I use two Massel veggie stock cubes and about four cups of water
– I only use 1/2 cup peanut butter
– I add some spices to taste (paprika, and cumin, usually)
– I puree a tin of chickpeas for extra protein and viscosity
Love it! Thank you for the inspiration!
ps: my version serves six (usually with baked sweet potato and quinoa). The nutritional info for the stew per serve is 243.6 calories (11.9g fat, 24.5g carbs 11.8g protein).
Kate
Well hello, Jes! Thanks for sharing. I appreciate it and your review!