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: Cookie and Kate
- 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.
ilze
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
Shelley
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.
Kate
Thanks, Shelley! I’m really glad you enjoyed the soup. Feel better soon.
Leanne
Hi Shelley.
I’m in Calgary too… I see Collard greens from time to time at Sobeys.
Ellen Lederman
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!)
Kate
Thank you, Ellen! Glad you’re enjoying my recipes. Cookie says hi. :)
Jessica
Thank you for this recipe! I’ve never had peanut stew before and I used your recipe plus another to make my own version. It was great!
I posted my experiences making this recipe on my blog at
http://bloginspiredcooking.blogspot.com/2013/07/out-of-africa-peanut-stew.html
Kate
Thanks for sharing, Jessica! So glad my recipe could provide some inspiration.
Lexi
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!
Kate
Thanks, Lexi! I bet maple syrup lends some sweet complexity, I’ll have to give it a try!
Kyra
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!
Kate
Thank you, Kyra! I’m delighted you’re enjoying the soup so much!
NeeC
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!
Kate
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!
lee
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.
Kate
Hope the soup brings back fond memories for you, Lee!
Leanne
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. :)
Leanne
P.S. I have also made this with spinach! Delicious!
Kate
Leanne, I know it’s been a while, but I just wanted to say thank you for commenting! I’m delighted that you enjoy the soup so much. I need to start freezing soup for those “soup emergencies.” :)
Olivia
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.
Kate
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!
Tessaly
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!
Kate
Thank you for commenting, Tessaly! I’m really glad you enjoyed the soup!
miranda
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).
Kate
Hey Miranda! Thank you! I’m so glad the soup turned out well for you. Thank you for commenting to let me know!
Susie
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.
Kate
Thank you for your feedback, Susie! Glad you’re enjoying the recipe! I’m definitely adding a sweet potato to mine next time.
Whitney
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.
Kate
Thanks, Whitney! I’m glad you enjoyed the soup!
Whitney
Quick question: Do you think this can be frozen?
Whitney
Oops. Just saw some asked the same thing.
Jasmine Lakusta
This was amazing! Made it for a few friends and everyone loved it:)
Kate
I’m glad! Thank you, Jasmine!
Minka
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
Kate
Hey Minka, I’m not sure why your soup is thin. Are you sure you mixed in the peanut butter well? That’s what makes the soup so creamy.
Alison
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!
Kate
Alison, I’m so glad that you enjoyed the soup! Thank you for commenting!
Lia
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!
Kate
Thanks, Lia! I always love to see your photos of my recipes and really appreciate your feedback. Happy cooking!
Nicole
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!
Kate
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.
Quinn
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
xx
Michalea
THIS RECIPE IS AMAZING!!
Note to all: It is the *perfect* Polar Vortex meal…
Thank you, Kate!! Hope you and Cookie are staying nice and warm :)
Kate
Thanks, Michaelea! I can see why it would be the perfect polar vortex meal. :)
Stephanie
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.
Kate
Stephanie, thank you for reading! I hope you love the peanut soup. It’s pretty delicious. :)
Nina H
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!
Kate
Thank you, Nina! Glad you enjoyed the soup so much!
Patti
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!
Kate
Patti, thank you! I’m delighted to hear that you enjoy the soup so much. Hope you’ll give some of my other soups a shot, too!
Jenn
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. :)
Kate
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!
Michelle
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!
Kate
So glad you enjoyed it, Michelle! Thank you for commenting!
Robyn Barnes
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.
Robyn Barnes
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?
Kate
Robyn, I’m so sorry for my late response to your wonderful comments! I’m just delighted that your family loved the soup so much. It would be hard to pass up seconds (or thirds) of this soup, that’s for sure! My website is full of my recipes: www.cookieandkate.com.
Ellen
We make something very similar with chard and pineapple. Good way to eat greens.
Kathleen
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!
Kate
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 sautĂ©ing 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.
Matan
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?
Thanks!
Kate
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!
MammalFish
Hi Kate! I just want to let you know–this post inspired me to write my first food blog post ever, and since I’ve been trying to work up the courage to follow my bliss in this way, I have to thank you. I love your blog, and this soup was fantastic.
My post–and you’re linked =) :
http://talkingtosquid.wordpress.com/2014/02/28/good-weird-food/
Thank you so much for the inspiration.
Kate
Megan, thank you for sharing your post with me. In all sincerity, you could find a career in food writing. So well done.
Monica
Amazing. Made with kale and I can’t wait to eat another bowl.
Kate
That’s awesome! Thanks, Monica.
Efthymia
Thank you so much for the recipe. I tried it today, and even blogged about it (http://www.saffrongatherer.blogspot.gr/2014/03/blog-post.html). Made a nice and warm Saturday lunch in rainy Athens, Greece. Keep up the good work.
Kate
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.
Elisa
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!
Kate
Thank you, Elisa! Glad you enjoyed the soup!
Jess
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!
Heather
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!
Kate
Awesome! So glad you are enjoying my recipes, Heather. :)
Leticia Crawford
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.
Kate
Your version sounds fantastic, Leticia! I want some. :)
Kristen
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.
Kate
Awesome! So glad you’re loving the soup, Kristen. Thank you for commenting!
catherine
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 :)
Kate
This soup is totally addictive! Hope you both loved it. Sweetroots—I like that idea!
Alex
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!
Kate
Thanks, Alex! So glad you’re all enjoying the soup. The more spices, the better, if you ask me!
Maureen
Hi! I made this for dinner tonight (kale version) and it was delicious! I’m hooked on Sriracha now. Thanks for this lovely recipe.
Kate
Maureen, so glad you enjoyed the soup! Sriracha is tasty, isn’t it?
Elisabeth
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!
Kate
Elisabeth, thank you for sharing my recipe! I really appreciate it. I’m so glad your husband enjoys it, too!
Jorge
What’s the calorie count on this?
Kate
I’m sorry, I don’t provide nutrition breakdowns. Myfitnesspal.com has a handy recipe converter if you want to try it.
Carrie
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.
Kate
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.
Austin Jack
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.
Kate
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!
Zahra
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!
Stacey M
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!
Kate
Wonderful to hear. Thank you, Stacey!
Lexy
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!
Sarika
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.
Kate
Awesome! It’s so nice to hear that the soup tastes authentic. Thanks for commenting, Sarika!
Rebeca
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>
Kate
Yes! Happy to hear that you enjoyed the soup after all, Rebeca!
Rachel
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.
Kate
Awesome! Thanks, Rachel!
Melinda
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:
SautĂ©ing 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.
Kate
Melinda, thank you for solving those mysteries! I really appreciate your feedback/tips!
prettypolymath
Hey! I made the soup and posted my results on my blog- gave you a link back and shout out! Thanks for the recipe!
http://prettypolymath.com/2014/07/31/west-african-peanut-soup/
Tricia
mind blowing delicious, as usual! excited for my leftovers today :)
Kate
Thanks, Tricia!
Isabella
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?
Kate
Thanks, Isabella! I’d put peanut butter in everything if I could. :)
Amber
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!
Elena
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.
Kate
That’s great to hear. Thanks, Elena!
Katie
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!
Kate
Thank you, Katie! So glad you all enjoyed the soup.
Alyssa
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!!
Kate
Thanks, Alyssa! Glad you’re loving the soup! Your version sounds delicious.
Jo
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.
Delicious!!!!
Maikki
Great recipe, thanks for inspiration! You can see my adaptation of it here: http://maikinmokomin.blogspot.fi/2014/09/lansiafrikkalainen-maapahkinakastike.html
Allison
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!
Kate
Awesome! Thank you, Allison! I really appreciate you sharing my blog with your friends!
Kylie M-W
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 :)
Kate
Thanks, Kylie! Glad you enjoyed the soup!
Jen
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.
Kate
Hooray! Thank you, Jen!
Kirsten Sevig
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! :)
Kate
Thank you, Kirsten! I’m glad you and your guests enjoy the soup! So neat to know that it’s been made in Iceland. :)
Danielle
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!
Kate
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!
Clare
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??
Thanks!
Clare
Kate
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.
Stephanie
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?
Kate
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.
Ariana
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!
Kate
Hooray! Glad the soup went over well with your boyfriend. :) Thanks for letting me know!
Beth
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!
Kate
Thank you, Beth! Glad you enjoyed it!
Jessica
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.
Kate
Thanks, Jessica! Glad you enjoyed it!
Gwyn
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.
dami
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.
IB
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.
Kate
Thank you! I’m delighted to hear it. Your version sounds so tasty! Love the addition of Brussels sprouts, so clever.
Beth
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 :)
Kate
Awesome! Thanks, Beth!
Yoori
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!!
Kellly
Wow, just wow, excellent thanks for sharing!
Kate
Thank you!
Siya
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 sautĂ© 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 sautĂ©ing 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!
Kate
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 sautĂ© the aromatics first. The soup turns out marvelously the easier way!
Tim
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!
Kate
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! :)
Kaleigh
I am a new reader, and just made this soup today. It is FANTASTIC!! I love you.
Kate
Belated welcome, Kaleigh! Glad you enjoyed the soup!
Shannon
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.
Jennifer
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!
KCP
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!
Zarah
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. :)
Kate
Thank you, Zarah! Happy new year to you, too!
Toby
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!
Kate
Thanks, Toby! Glad you enjoyed it!
Amy
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!
Kate
Thanks, Amy! So glad you enjoyed it!
Jessica
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?
Kate
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.
jenna @ just j.faye
I have been eyeing this recipe forever wanting to make it, then when I saw it on your post yesterday I knew I had to make it ASAP. So I did! Tonight. It’s so delicious!!
Kate
Awesome! Thanks, Jenna!
heidi @ a week from thursday
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!
Leigh
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!
Kim
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.
Kate
Thanks, Kim, glad you enjoyed it!
Christina
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!
Kate
Awesome! Thank you, Christina!
Suzanne
Yet another winner!!!! I used 2 tablespoons Chili garlic paste instead and it was delicious.
Kate
Fantastic! Thanks, Suzanne.
Nick
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.
Kate
That’s great to hear! Thanks, Nick.
Janey
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!
Kate
Thank you, Janey! So glad you are loving this soup!
melanie
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!
Kate
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.
Diane
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.
Kate
Hooray! Welcome to my blog, Diane. So glad you enjoyed this one.
Jenny
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.
Kate
So glad to hear that! Thank you, Jenny!
Jadzia
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
Kate
Thank you so much, Jadzia!