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!
Vegetarian 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Luis
Amazing soup ….. love it love it love it …. keep telling my friends about your site and your recipes …. thank god you exist
★★★★★
Christina
I lived in Benin and Togo for a year as an aid worker and this soup warms my heart and brings back a sweet nostalgia from living in this beautiful place… thank you so much for this delicious recipe!
They commonly pair this with fufu- a mashed up starchy root. Typically a long process to make, but you can find online for an easy instant version. Thanks again!
★★★★★
Charla
Freakishly good! Comforting, warm, and satisfying.
Also Made some without the rooster sauce, and poured over rice for my one year old son; he loved it.
Thanks for the share!
★★★★★
Sarah
Planning to make this tonight. The recipe calls for unsalted peanut butter but should it be sweetened peanut butter or the unsweetened “natural” kind that you have to mix the oil back in as it separates?
Kate
I suggest a natural peanut butter. I hope this helps!
Emily
I have been thinking about this soup all summer. I kept telling myself “it’s too early for soup, I’m not going to make it yet.” Well, even though it’s 87 degrees where I live today, I went ahead and made it because I couldn’t wait any longer (and it’s September which means it’s soup season now, right?) It was AMAZING. I enjoyed it with a pumpkin beer to usher in fall :) I made a couple of alterations: I couldn’t find unsalted peanut butter, so I used regular natural peanut butter (just peanuts and salt). I also underestimated how much vegetable broth I would need, so I used 4 cups of low sodium vegetable broth, and 2 cups of regular vegetable stock. Because of the extra salt from my modifications, I didn’t add any salt to the soup. I’m so happy with this soup, and can’t wait to eat the leftovers!!
★★★★★
Kate
I love that, Emily! Soup all time, if you love it right :) Thanks for your review!
Tawana R. Richardson
This Is A Delicious Recipe! Next time I will Add in the Sweet Potato! Thanks For Sharing!
★★★★★
Nicole
Just made this and it’s soooooo good! Quick question about the ginger. I feel like I chopped it pretty small, but it still feels almost raw when I chew it. Any tips for next time? Thank you for the recipe!
★★★★★
Kate
You could try to grate it next time. Thanks for your feedback, Nicole!
Martha Sternitzke
Have made several times. It is a winner! The more greens, the better. Freezes well and in my opinion tastes even better after freezing and reheating.
★★★★★
Kate
Wonderful, Martha! Thanks for your review.
Real African
You white washed an authentic staple. This is far from West African. I recommend when paying homage you get the story of the culture right and not disrespect with sirachha or whatever substitutes you deem right. Authentic ground nut soup does not garnish with peanuts or use collard greens.
★
Kate
Hello, I’m sorry this recipe frustrates you. I try to keep recipes as authentic as I can and adding my interpretation. I do appreciate your feedback!
Melissa Nikolai
Boy, there are a few grumpy people on this page. I guess you should title this recipe “white girl’s adaptation of an African stew” haha. This is a delicious version of a dish I may never otherwise get to experience, and I appreciate your spin on it. You are a creative and talented cook. One question, I watch your little videos that show up next to the recipes but I don’t see anything to click on to be able to access that recipe. I don’t necessarily always have the time to go to the website and search the recipe, especially if it isn’t named. Thanks!
★★★★★
Kate
Hi Melissa! I appreciate it. I do try to keep recipes as authentic as I can, but put a twist on it. It’s helpful to hear feedback, though. Thanks for your feedback on the videos!
Ashton E Skelton
I don’t recall her ever stating that this was authentic. She is constantly recreating recipes, it’s part of being a good cook. Taking good food and putting your own spin on it. I understand that you are connected to your culture and a certain type of cuisine, but that doesn’t mean you can flip out at anybody who interprets it differently. If that were the case there would be no music, no new recipes, no new movies. Everything is recycled because half the time creativity is just adding on to old ideas. Inspiration comes often from the beautiful and wonderful things that came before us, in and out of our own culture. I think as long as she’s doing her best to create good food, she’s not bastardizing anything. She never made a claim that this was authentic. And instead of being angry over something as ridiculous as a soup that is helping a lot of people find any easy dinner option, perhaps you could be excited that this soup could be a stepping stone to a cuisine that people have never tried before, and therefore would try the actual authentic version from West African culture in the future when they wouldn’t have before.
Margaret
I used to think like “Real African,” like I insisted that real guacamole could never contain certain ingredients. As I learned more about the influences of the cuisines of different cultures on each other I learned that the best cooks don’t get hung up on how other people cook or eat, and also realize that some West African cooks might go ahead and add collards to their soup and think it’s an improvement.
Naa
This is not authentic at all. This is the most westernized version I have seen thus far.
★
Kate
I’m sorry you didn’t find this authentic. Thanks for your feedback, Naa. I try to keep recipes as authentic as I can, while making ingredients attainable.
Eviva Kahne
How long will this last in the fridge? I’m hoping to make this ahead of time for a friend!
Kate
It should last a few days!
Eviva Kahne
Thank you!!! Been wanting to make for a while so I’m very excited to see how it turns out. :)
Jennifer
Delicious! I added two medium sweet potatoes (diced) and a can of chickpeas; used 1/2 teaspoon cayenne instead of hot sauce; and since I didn’t have enough peanut butter, I topped it up with some tahini.
★★★★★
Kate
Thanks for sharing your variation, Jennifer!
Olivia
I made this but i really hate peanut butter, so i used almond butter instead. It turned out pretty good, and i also added some red lentils to add more protein.
★★★★
Kate
Great it worked so well with the almond butter, Olivia! I appreciate your review.
Julie
I love this soup and so did my dinner guests! I will definitely be making it again…and again.
Wondering if it freezes well. Has anyone tried it?
★★★★★
Kate
I believe others have froze this and liked the results!
Kate Juengerman
Thanks for sharing! I need to cook ahead some and wonder how this would freeze. Now I don’t have to worry
Chelsea
One of the best things I’ve made or had in a long time. Thank you for sharing, regardless of authenticity, I found the simplicity helpful for my schedule.
★★★★★
Kate
You’re welcome, Chelsea!
Cherie Shoemaker
I would not have any idea what is authentic but I do know what tastes good and this soup was amazing! I did make substitutions because I didn’t have all the ingredients. I used chicken broth and organic salted peanut butter. Nonetheless, it was sooo good that everyone at the dinner party wanted this recipe and are also passing it on as one of the best soups ever! Thank you for providing such an amazing recipe! Again, oh well if authenticity doesn’t call for crushed peanuts as a garnish! Nothing like making a soup even better!! Thank you!!!
★★★★★
Kate
Thank you for sharing, Cherie! I’m happy you were able to make this work with what you have on hand.
Amy Lakin
Deeeelicious!!! I will definitely be making this a staple fall/winter recipe! Thanks Kate!
★★★★★
Shelby
So I’m giving this 5 stars, but I didn’t make it quite like the recipe called for becausr I used only what I had on hand (its cold and wet outside and I didn’t want to go to the store lol!).
I used 1/2 tsp of ground ginger instea of fresh, and sauteed it with the garlic and onion before adding the broth. I 3nded up using 6 cups of water and dropping in 6 chicken boullion cubes because I didn’t have any kind of broth on hand. I know this wouldn’t work for vegetarians or vegans, but it was okay for me and my roommate.
I used good ol’ JIF peanutbutter, and I subbed spinach for kale, and added a can of cannellini beans for protein. No sweet potato because I didn’t feel like chopping one up. I ended up garnishing it with crushed honey roasted peanuts, which was really good.
Despite all these things, this turned out absolutely delicious and filling. Will try making it exactly by recipe when I get the chance and report back!
★★★★★
Yara
I discovered this recipe quite a while ago & made it so many times.
We absolutely love it.
We have sometimes used other ingredients depending on what we have in the cupboard. Sweet peanut butter, dried garlic & ginger still produce a lovely soup.
Thanks for sharing.
★★★★★
Kate
Thanks for sharing, Yara! I’m glad this one is a staple for you.
Jade Branden
Oh My Goodness! This recipe is life changing. I shared your recipe with social media friends…thank you!
Thank you…!
★★★★★
Lynn
My husband made this last night and wow. I can not get enough. Can not wait to see more of your recipes.
★★★★★
Miri
This is honestly my favorite recipe in the whole world. I’ve made it probably a dozen times and love it more each time I eat it. It’s got the perfect balance of flavor and texture. Savory, spicy, and rich. Then you get the crunch of the collard greens. Yum! I do always add a sweet potato (listed in the notes), and really enjoy the texture it adds. I can’t wait to make this again! Thank you for showing me how to make my favorite food, Kate!
★★★★★
Kate
This soup really is pretty great! I’m happy you agree. I appreciate your comment and review, Miri!
Shanna
Does this soup freeze well?
★★★★★
Kate
I believe others have had good luck with this one!
Mary N
I LOVE this recipe, regardless of authenticity. It is like a hug in a bowl. I always saute the onion, garlic and ginger and then let it boil in a broth. Also, I have used just collards or even mixed greens with mustard greens or kale. It all comes out delish! My husband has a big appetite but we dont prefer the sweet potatoes in it so I use canned new potatoes rinsed well. I also usually simmer it longer to get a richer flavor. Its always better the next day. I have made this many times and have a pot cooking now. We pair it with brown rice and it is a wonderful, comforting and hearty soup that I will continue to make!
★★★★★
Kate
Thank you for sharing! I’m happy it was wonderful for you with your substitutions.
Kara
Delicious soup!!!! I haven’t found a recipes of yours I haven’t liked. I also made your Tortilla soup today. Very delicious as well!!!! If you had to pick your top 2 favorites of your soups which would you pick. Thank you
★★★★★
Kate
Thank you, Kara!
Kat
This is delicious. I made it from your cookbook and served it over rice like you suggested and it is a family staple! Thank you so much for this awesome recipe!
★★★★★
Aida
I made this soup tonight and it was phenomenal over some jasmine rice. It’s flavorful and perfect for this time of year, so the recipe itself gets 5 stars.
I do, however, see the points being made in the comments about appropriating the food of a culture that isn’t ours, and think that while you’ve shown some willingness to listen to the people who called you out on that, you haven’t actually DONE anything in response, which means the words you’ve said so far are pretty empty. It would be such an easy thing to address by changing the name of the recipe and adding a note as to why you did that.
Some food for thought.
★★★★★
Kate
Hi Aida, I’m happy you enjoyed the soup. I’m sorry you are frustrated by my approach to this recipe. I do my best, as I noted, to keep recipes as authentic as possible. But also adding my take on the recipe. I do appreciate your feedback!
Kim
Uh-mazing! This soup is so good!!!! My carnivorous husband loved it, and has said “that soup was REALLY good” about 5 times now. Even my picky 14yo son gobbled it up! I always love your recipes. Thank you! :)
★★★★★
Kate
You’re welcome! I’m glad your picky eater was able to enjoy it, too.
Leigh-Anne
Such a delicious soup for this cold December day. Thank you!
★★★★★
TE
I made the soup with the tomato paste and it still turned out thinner than I had anticipated. I reviewed the list of ingredients and instructions trying to determine if I had made a mistake somewhere. I would prefer not to add the sweet potato. The flavor was good, but the consistency was not what I was looking for. Any suggestions?
Kate
I’m sorry you didn’t like it. Did you not add the sweet potato?
Susie
We made this for a quick Christmas Eve supper after a day of prepping for Christmas. It was quick, easy and really delicious! Thank you.
★★★★★
Kate
You’re welcome, Susie! Thanks for your review.
Rin
This recipe has become a family favourite! It’s pretty versatile as well. I’ve made it to the recipe many times, and I’ve had to improvise as well and it always comes out delicious. My entire family has the flu, so I made this soup with a bunch of extra ginger and garlic ( had to use regular peanut butter and no greens this time as it’s all I had and I’m 8 months pregnant on top of everything and too tired to run to the store haha) and poured it over brown rice in individual bowls. Even my 3 year old ate a healthy bowl of it and we all know how hard it is to get a sick toddler to eat. Was the first thing he’s eaten in 24 hours and I can tell he feels a bit better. :) It’s easy on a sore throat and helps perk up an appetite. Best recipe in my arsenal now I’m sure!
★★★★★
Kate
Hooray! Thanks for your comment, Rin.
Britt
I really enjoyed this recipe. It is relatively simple to make while being a very hearty and flavorful vegan meal that is well balanced both in terms of flavor and texture. I will surely make it again in the future. Thank you for sharing.
★★★★★
Kate
You’re welcome, Britt!
Sheila
I always serve this soup over farro, which gives it a nice texture and is super filling. This is a go-to for a quick dinner and is always a pleaser. Thanks!!!
★★★★★
Kate
You’re welcome, Sheila!
Nan
I made this last night, substituting PB2 for the peanut butter since I follow a no-oil diet. It was fantastic last night, and even better for lunch today!
★★★★★
Kate
I’m happy you were able to make it work!
Dina
This was absolutely fantastic, Kate! We just had it for dinner, it was amazing! I had never even heard of a peanut soup before and I was a bit skeptical at first (not a big fan of ginger) but it was soooooooo delicious. I didn’t have sriracha and hubby is not a big fan of spicy so I just topped my bowl with red pepper flakes and it was perfect. Will make a wild/brown rice mix to have it with tomorrow (we had a big country loaf with grains to accompany it today and it was great!!) I had this recipe saved for a while and I’m so glad I finally got around to it!
★★★★★
Kate
I’m glad you still tried it even being skeptical, Dina! Thank you for your review.
reed
My friend sent me this recipe and it was delicious. Tasted even better the second and third night as leftovers. I actually like it with the sweet potato so I will add more next time. Also threw in a little dried mango powder (amchur), because I thought it might go with the other flavors. Perfect for winter when I need something to warm me up.
★★★★★
Janeen
I’ve started out 2020 determined to eat healthier. I’ve been trying various vegetarian recipes I find on Pinterest. I made this one today and it is delicious! The reviews were so good that I doubled the recipe so we had plenty for left overs. I look forward to those! It was delicious per the recipe, but we also added a can of coconut milk to make it even more creamy. I think next time I will also add some pumpkin or sweet potato cubes. It’s a delicious recipe though! Thank you for sharing!
★★★★★
Kate
You’re welcome, Janeen!
Nicole
Does this recipe freeze well?
★★★★★
Kate
I haven’t froze this one, but I believe others have and liked the result!
Jaymie Lollie
JUST MADE THIS! Meal prep Sunday got a boost with this!
Kate
Great to hear!
Julie
Made this tonight for me and my husband. We loved it! It was so easy and the flavors were amazing. I added a scoop of brown rice and 1/2 cup diced, roasted sweet potato to each bowl. Can’t wait to eat leftovers tomorrow.
★★★★★
Jim
Awesome recipe. I oven roasted some cubed yam with olive oil and topped each bowl of soup with a big pile of yams and peanuts. Lots of siracha too!
★★★★★
Rebecca
I learned roughly this recipe (as “groundnut stew”) from a vegetarian boyfriend who’d spent time in West Africa and have been making it ever since. I do use crushed and/or diced tomatoes but no or not much broth (I also normally add fuming and either coriander or sometimes oregano if I’m in a chili-ish mood), plus usually a smoky chipotle pepper or two. Also, I recommend experimenting with the vegetables; I normally do greens, at least one root or tuber, and chickpeas or crumbled tempeh, but the veggies vary widely: carrots, turnips, sweet or white potatoes; zucchini or winter squash, mushrooms (which are wonderful), or even frozen peas and corn once when I was stuck in the house. Also, it’s great served over polenta or even noodles as well as rice.
★★★★
Thomas Fahlberg
I’ve made this a dozen times now, and everyone has loved it. Today I’m making it for the second time for a friend who specifically requested it for his birthday party.
Agree with your recommendation to use the tomato paste. Tried the crushed tomatoes, and there is no comparison. The tomato paste makes a much creamier soup.
Cookie is a lucky boy to get the scraps from your kitchen.
★★★★★
Kate
Hi! I’m another Kate. :) I just made this for our supper, and even my meat-and-potatoes-guy husband liked it.
★★★★★
Kate
Hi Kate! Thanks for sharing. I’m happy you both were able to enjoy this recipe.
Marquita
This has become a staple in my home. I love it! Thank you!
★★★★★
Marina
This is delicious! I just made it and it turned out fantastic! Thank you so much for this recipe; I am looking forward to my lunches this week.
★★★★★
Lauren Vaught
OMG! We had peanut soup at a local restaurant recently and my husband just about dove into the bowl. So, of course I wanted to replicate it and found your simple and beautiful recipe. I write and create my own plant-based recipes, and often refer to other sites like yours for additional inspiration. This was a huge hit and I’ll be making it many more times!
★★★★★
Amy
Hi Kate did your carb count factor in the rice? I’m trying to figure out if the soup alone is ok for me to eat on low carb diet but 32.8 seems high. Thanks.
Kate
Hi Amy! Yes, this counted the rice.
Patricia McClung
This is a family (and book club!) favorite. Even my 2 year old granddaughter kept asking for “mo, mo pweez.” It’s easy and so yummy. Served over brown rice as you suggested makes for a very satisfying meal. Thanks so much!
★★★★★
Susan
Received frozen collard greens in my farm share, and I was like ugh, what am I going to do with those? Found this recipe in your cookbook, and it was easy and tasty. Even my beef-loving husband thought it was quite good. Will definitely make it again, even when I am not just looking to use up collard greens!
★★★★★
Stephanie Lent
Hi Kate! I love this recipe (and many more of yours!) and have made it many times. I just took a look again to refresh my memory since I have an abundance of spinach and kale to use up – gonna try them both out in it. I’ve used both in the past, but never together. I’m sure it will turn out great! My question is: why is the sodium content so high for this soup? Does that come from the broth specifically? Thanks!
Kate
Hi Stephanie, thanks for the note! I just double-checked the nutrition information for this recipe, and it was actually inflated—the recipe calls for low-sodium broth but the facts were based on regular. Head smack. I’ve switched it to low-sodium, and also changed the recipe to call for 4 cups broth plus 2 cups water, since most broths are sold by the quart. Anyway, the sodium content is now reduced by half, but please keep in mind that nutrition information is always an estimate and depends on the brands used, etc.
Michelle
I just had this soup for lunch at a Buddhist silent retreat!! It was wonderful! All the attendees loved it! So glad I found this recipe!! Thank you
★★★★★
Wendy
Very nice and interestingly different tasting soup added one small chilli and small peri peri sauce
★★★★★
Courtney
We love this! Have you tried freezing it?
Kate
Hi Courtney! I haven’t, but you could check the other comments to see what others may recommend.
Emily
One of my favorite soups ever! I opted to swap the collards for kale and was really happy with that decision. This soup is proteinaceous/hearty and filling without being too indulgent. It smells fantastic and everyone in my office wanted the recipe!
Definitely took me longer than 10 minutes to prepare but doesn’t really matter.
Thanks for all of your great recipes :)
★★★★★
Ana
Thank you for sharing your awesome recipes. Love how colorful they are. I grew up in Africa and this recipe doesn’t ring a bell, but, the peanuts and hot sauce combination is definitely present in a lot of delicious dishes. And deliciousness has no borders. Thank you Kate.
Linda
Made this delicious peanut soup today. Added a sweet potato and extra ginger and garlic. It’s the perfect food for a cold day while homebound. Thanks for the fabulous recipe!
★★★★★
Kate
You’re welcome, Linda!
Laura
Hi there Kate!
I can’t wait to make this soup -and have a fresh jar of ginger and garlic PASTE bought at the local Indian market. My question is whether or not I can substitute this for the garlic and ginger in the soup. I also have only tomato sauce and no paste- so possibly I can thicken the soup with a starch?
Sincerely,
as I contemplate leaving the isolation to go to grocery store,
Laura
Kate
You could try it with paste for those, although I haven’t it. That would be a good way to get creative! As for thickening it, the paste doesn’t thicken it. It’s a mater of flavor.
Brian
Why did you change it?
★★★★★
Kate
Hi Brian, I’m not sure what you mean?
Madeline
This was delicious! Thank you!
★★★★★
Kate
You’re welcome, Madeline!
Jim Clark
This looks yummy! I can’t wait to try it when it’s cold again. (Of course, I’m going to try it well before then.)
Alexandra N
Someone may have already asked this but… I can’t find fresh ginger so how much powdered ginger should I use instead?
Kate
Hi Alexandra! Here is a great reference in my food storage post! When substituting dried herbs for fresh, use one-third of the amount specified (so if a recipe calls for one tablespoon—which is three teaspoons—fresh dill, use one teaspoon dried dill). You can always add more if desired. https://cookieandkate.com/food-storage-tips/
Laurie Kudoba
This soup is absolutely delicious! It is my new favourite! I added sweet potato and red pepper to give it more colour! Amazing!
★★★★★
kate
the flavor is great! i added in extra kale, carrot, and spinach and it was sooo great. my soup came out a little less thick than shown but it was still DELICIOUS! Been dying to make this recipe for a while now. potatoes would definitely thicken it up. thanks!
★★★★★
Kate
You’re welcome! Thanks for taking the time to comment, Kate.
Robyn Short
Another amazing recipe! Thank you Kate! While we are all stuck at home, we are doing theme nights and “traveling around the world.” Tonight we had the West African Peanut soup and watched Big Cats of Africa. My family loved the soup!
★★★★★
Kate
You’re welcome! I’m so happy you all could enjoy it, Robyn. Thanks so much for your review!
Aubrey
Made this twice now. It’s fantastic as written. Does it freeze ok?
★★★★★
Kate
Hi Aubrey! I don’t freeze all my recipes, but this one might freeze ok. I believe others have tried it and didn’t mind the result! I would check in the comments to be sure. :)
rachel
Great dish! We didn’t have veg broth so I just used water and it was still great!
I will say that I agree with the comments about the name of the recipe. You’ve said repeatedly, “I’m sorry this recipe frustrates you,” but that does miss the point, because the *recipe* is not frustrating. It is not possible, as you’ve said, to make something simultaneously authentic AND put your “own spin” on it. And that’s ok! It’s tasty soup!
It would be a very simple fix to just change the name of the recipe to “West African-Inspired Peanut Soup”. Why not? When people whose culture you are, admittedly, profiting off of, tell you not to, just don’t call it that thing.
★★★★★
Kate
Hey Rachel, glad to hear the soup worked well for you, and thank you for the feedback. I’ve changed the name to “vegetarian peanut soup” and addressed its authenticity (or lack thereof) within the post.
Rachel
I applaud your willingness to respond to constructive criticism. Keep up the good work, love what you’re doing here! Going to try the wild rice salad next :-)
Katy kaposi
OMG so good and so easy. We will make this a lot, thanks.
★★★★★
Lisa
I love this recipe so much. I’ve made it several times and honestly I don’t change a thing (which is unusual for me!)
★★★★★
Michelle Stuessi
I’ve made this recipe a couple of times now, my boyfriend and I LOVE IT! I wanted to suggest to you this hot pepper oil we get from a market down the street. It’s called Akabanga and I believe it’s from Rwanda. It’s also amazing with fried rice. You gotta find it.
Elisha
alright, I was skeptical about this recipe – peanut butter and tomato paste, really?? and I’d never tried collard greens, and where’s all the spices? just ginger and garlic and add sriracha at the end? hmmmm.
nevertheless, I was intrigued. And the ingredients aren’t expensive, so I decided it was worth a try.
the verdict: I followed the recipe exactly, and this is *seriously* SO dang good – even more so the next day (k, hold on while I have another bite)! The peanut butter gives it a creamy mouthfeel and it looks like a bisque, but no dairy! I love the collards in there (and I love how nutrient-dense they are). As others did, I served this with brown rice, and also roasted sweet potatoes (made separately – I highly recommend!). This is vegan-beauty-in-a-bowl…and I’m not even a vegan.
For reference, I used a scant Tbsp of the sriracha, which gave it a just-right mild kick and still kid-friendly. The only mod I might make next time would be to use an immersion blender on the base, just before adding the greens, to pulverize the small cooked bits of onion/garlic/ginger. This would be mostly for aesthetic value and personal preference.
★★★★★
Kate
Thank you for your detail, Elisha! I’m so happy you loved this recipe. I appreciate you taking the time to review!
Catherine
Hi Kate, made the peanut soup tonight and it was okay, not ‘wow’ for me and my boyfriend, unlike most of your recipes. Just didn’t really love the flavour, but fun to try something different. I’m trying to do every recipe in your cookbook! Take care.
★★★
Kate
Sorry you didn’t love this one, Catherine. I appreciate your feedback!
Catherine
It was much better when we had leftovers with rice – think the soup on its own is too rich and heavy for me.
Jackie
Thank you for the GREAT recipe. During these times I had to use a can of Rotel tomatoes with green chilies (mild) since I didn’t have any tomato paste. I also added cubed sweet potatoes leftover from another meal about a cup. I only made 1/3 of the recipe for 2 of us. I had to eliminate the kale but it wasn’t missed at all. All I had was chunky peanut butter but it worked because I used an immersion blender to purée at the end.
It really was fantastic. I had leftover brown rice and put a little in the side of the bowl and added the soup. Huge hit! I hope these substitutions help others. I wish I could give it 6 stars.
★★★★★
Cassandra Mai
This is now my fellas favourite dish!! He loves peanuts! Thank you for this take on this dish!
It’s a shame people have to spoil it by bringing race into it, your interpretation of it is lovely, as I’m sure an authentic west African take would be, people are more than happy to change and create European dishes without a thought spared for the culture etc where it comes from but for some reason this dish is getting all the hate!!
Well done, definitely having this again!
★★★★★
Talia
Hi Kate,
I’m excited to try this recipe but would like to add more protein to it. What do you think might work best- lentils, beans, chickpeas?
Kate
Chickpeas would be my preference!
Tammie
My children and I are watching the show “Who Was?” and they featured George Washington Carver. They did a little jingle about peanut soup. I didn’t even know it was a real thing. So I looked it up and found your recipe. Looking forward to trying it out. Sounds delicious! I think I will use white rice instead. Can’t wait to make this for my family!
Kate
I love that! Thank you for sharing, Tammie.
Carmelle
Hi Kate – LOVE your site! And I live in West Africa and I am excited to try a vegetarian option. However I have no acess to kale or collard greens. Can I use frozen spinach?
Kate
Sure! That could work. Just make sure to drain the excess water prior to adding.
Denise Keith
Hi Kate,
I haven’t made this yet but I was just reading the reviews and wanted to add this. There are some pretty grumpy people in this world. I hope their stupid comments don’t put you off. Really, who cares if it isn’t exactly an authentic African dish.
I look forward to trying it. Sounds excellent.
★★★★★
Sara
This is a family favorite! Kids are 12, 14 and 17 and there is not a single drop ever left in their oversized pasta
bowls. Thank you for this vegan treasure!
★★★★★
Carly
Delicious as always! I added a little bit of honey to give it a little more of the “salty/sweet” peanut butter flavor! It was a hit with my whole family!
★★★★★
vale
It was ok, but maybe a bit runny? I expected something more creamy, maybe I did something wrong?
Kate
I’m sorry to hear that! Did you let it simmer?
Erika
This recipe has instantly gone into my “make over and over and over again” files! Unbelievably good, especially for the amount of work (exceedingly manageable) it requires. (Obligatory info for other readers, I used Sambal because I didn’t have Siracha.)
This is the 3rd recipe of yours I’ve tried forced me to start cooking for myself instead of grabbing takeout from my nearest favorite restaurant. All 3 have been no-reservation winners. Thank you, thank you, thank you!
★★★★★
Kate
You’re welcome, Erika! I’m happy you love this one and doesn’t make you miss takeout.
Miriam Kotsonis
This recipe was amazing. My family and I loved it. We used chunky unsalted peanut butter (no added ingredients so I had to mix it well to integrate the oil). I was generous with the fresh ginger, might have been a bit more than 2 tbsp but there’s no such thing as too much ginger for us. Did not have your hot sauce but did add a little more than 1/4 tsp very hot harissa spice mix. That was perfect. Slightly undercooked a large sweet potato, peeled it and cut it into chunks, threw that in when I added the collard greens. The greens were fantastic. Served over a (leftover) brown rice and farrow mixture.
★★★★★
Rachel May
This is delicious! I was worried that the peanut butter would be too overwhelming, but it mixes well with the tomato paste. I made a few modifications, though–I added chopped sweet potato at the beginning, and omitted one cup of water. I like a thicker stew. Overall, though, this is very good! I think this dish will go into my meal rotation.
★★★★
Emma Moffitt
I love this recipe! It is one of my favs from your cookbook. I make it all the time! Sometimes I add less liquid and then have it more like a stew.
★★★★★
Kate
Hi Emma! That sounds great. Thanks for sharing and for your review.
Deb
Is your recipe four servings. In the servings is that four one cup servings?
Kate
Hi Deb! Yes, a single recipe is roughly 4 servings at 1.5-2 cups for a serving. I hope this helps!
Emd Shears
Please try this authentic African (Sierra Leonean) pepper sauce: Salone Fire by Maria Bradford.
Bec
I’ve made this three times now and it’s fast becoming a favourite! We have it with black rice and extra kale! Yum! Thank you
★★★★★
Andrea
Okay… Honestly my new favorite recipe. I found I can empty my refrigerator. Sometimes I add fine sliced cabbage, small dice sweet potatoes, red lentils, baked tofu… The possibilities are endless. I love my food to awaken my taste buds so I liberally sprinkle the crushed red pepper flakes. Thank you!! Fresh grated ginger is so much easier to grate when I put it in the freezer to get it nice and hard. Again, my thanks. Delicious.
★★★★★
Tomi M
Hey Kate
So i just wanted to bring up an issue with the naming. It’s quite problematic to label a dish as west african with no mentions of the country of origin as for example peanut soup/stew is found in sierra leone but not in nigeria for example. It sends the idea that africa is monolithic as you wouldn’t call a tofu dish east asian tofu or western european lasagna or spaghetti. This is just so you are aware if you get to read this because without you or people realising it continues to paint africa as a single country vs a continent where even within the same country some dishes belong to a specific ethnic group because ethnic group dictates language hence why speaking ghanaian isn’t a thing or south african etc. It dictates cultural practices, clothing wear, food, tradition etc.
★★
Kate
Hi Tomi, Thank you for your comment and I apologize I didn’t see this until now. When sharing recipes that originated in other cultures, I always strive to explain how the recipe is traditionally made and how my recipe may differ. I may have missed the mark on this one. I appreciate your details and have worked them into the post to try to offer a more accurate representation. 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. All my best.
Myli Ogun
Hi Tomi, I wonder why you say groundnut stew isn’t found in Nigeria? My very Nigerian husband and his mother who learned to cook in Nigeria, would have to disagree. This dish (well obviously not this version) exists in East Africa as well, I’ve even had it in Kenya. It seems counterproductive to try and point out the differences across nation-state boundaries, when those boundaries were created by colonizing Europeans. No Africa is not monolithic, but there are foods, music, and clothing that cut across borders, regions, and even the continent.
SK
So good! The title says “Vegetarian,” but it is vegan, right?
★★★★★
Kate
Hi SK, Yes, this is vegan.
Tara Jones
Has anyone tried sautéing the aromatics in coconut oil rather than the initial boil? Really looking forward to trying this.
Stephanie
It came out really well! I added two baked sweet potatoes, two yellow squash, and some grated carrots. I simmered the garlic, onions, and ginger in toasted sesame oil first rather than how the recipe says. Also, I used SunButter rather than peanut. Next time I may add a can of chickpeas for crunch and more fiber.
★★★★★
Sarah
Yum!! I love this recipe – I made it for dinner tonight… Definitely a keeper! It’s simple, filling and delicious. I didn’t have Sriracha, so I used some ground cayenne pepper instead, which worked great.
★★★★★
Wendy
Just bought a bunch of collard greens and wanted to see what YOU make with them, so this soup looks like a complete winner, esp by the comments! This will be dinner tomorrow :) Question- the nutritional info says 12 grams of sugar. I recently started watching sugar intake and wonder where the sugars come from. Guessing some is from tomato paste. What else would have sugar? I enjoy your site so much Kate, thanks!
Kate
Hi Wendy! I hope you love it. I would confirm your ingredients and adjust brands as necessary, but there is some sugar in tomato paste.
Nichole Fields
Wondering if Kate, or anyone else, has tried this in a slow cooker? If so any guidance on time? Planning to make it this week but not sure I have time to devote to stove top cooking it.
Thanks!
Kate
Hi Nichole! I haven’t tried it in a slow cooker, I prefer this stovetop. You still want to follow the vegetable cooking instructions or you miss out on all the good flavor from the start!
martha pahler
Kate and Cookie,
I have been following you for about a year now and continue to love your recipes. Used many and all have been great! And best of all, EASY. Even retired it is nice to have these to try, use and keep for later. I have been using the Forks Over Knives” concept and your recipes fit the lifestyle (minus the oil) for us. We have switched to your recipes, easy to follow.
Thanks so much!! Martha P
Kate
I’m glad you have been able to enjoy them, Martha! Thank you for your comment.
Vera
Had your recipe in the back of my mind for a while but never found the « right » moment to try it. Yesterday evening was that time !! So simple yet so so delicious. The perfect soup for gloomy days.
Thank you Kate !
★★★★★
Melody
Love this soup. I made it with the recipe from your cookbook which has you sauté the sweet potato with the rice and jalapeños and can not imagine it any other way. Love the spicy creamy flavors and the crunch from the peanuts with the cool from the cilantro. I highly recommend your cookbook. So many good soups and salads.
★★★★★
Kate
Thank you, Melody! I’m happy you love my cookbook. I appreciate you taking the time to review.