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.
Sarah
WOW! Just made this for myself and a friend, didn’t have any chopped peanuts, substituted greens for spinach, and added some chipotle tobasco and chilli flakes for good measure! It was amazing! Making this again very soon! :)
Kate
Awesome! Glad you two enjoyed the woup!
Jen
I’m making this soup tonight. I am using Kale instead of collards and am using water instead of broth since I realized that I didn’t have any right now and honestly didn’t feel like going to the store to get just that. Excited to see how this turns out. It sounds great.
Kate
Thanks, Jen! Hope the soup turned out great!
Ari J.
Thank you so much for this recipe! It’s become a family favorite. I usually double the batch and freeze it in separate tupperwares to take out as needed. It only seems to get better :)
I always add chopped sweet potatoes (skin on) when bringing the broth to boil, I think the extra creaminess paired with the firm texture of the skin is amazing. I’ve used kale and rainbow chard sometimes instead of the collards, and it always comes out great. Also, for those who (like me) don’t like capsaicin, try Worcestershire sauce instead of sriracha. A few shakes takes the soup to a whole new level.
Kate
Thank you, Ari! So glad to hear it. Your variations sound terrific! Never would have thought to leave the sweet potato skin on.
missmomo
I made this for lunch, as I’m obsessed with peanut butter. It is SO good!
Kate
Yay! Glad to hear it!
Monika
Made this tonight as it is a cold, wet and windy evening in Australia. Absolutely delicious! I was able to make my own peanut butter so know all the ingredients except for whatever is in the hot sauce (!) Will definitely make this again and will be trying more recipes from your website. Many thanks.
Kate
Thank you for saying so, Monika! I hope you enjoy my other recipes just as much!
JB Bonanza
I’ve been holding on to this recipe for quite a while waiting for a chilly evening. Sorry to say I found it bland and unappealing as written. I was able to lift it with some lemon juice but I will not be making it this way again.
Kate
Sorry to hear that, JB. I’m not sure what I’d suggest next time. It’s a hit with almost everyone who tries it!
Michelle Ray
Spotted this last night and was so keen to make it I nipped out between long work shifts to get ingredients and whip some up.. and it was worth it! Best soup I’ve made – Delicious, flavoursome and healthy :) Would be great in winter too, and as eating I could imagine adding pineapple. Thanks for pinning, I’d like to make more for others to try. Have to add also that I like all your pins/boards and your dog is so cute! x
Kate
Thank you, Michelle!
Katie
I made this last night and loved it! I added a bag of frozen roasted cauliflower at the end, then used a hand blender to break it up a bit. We passed the Sriracha at the table and called it “peanut butter soup” and even my 3 year old ate it. I am adding this to my rotation of great plant-based recipes, thanks for sharing it!
Kate
Thanks, Katie! Glad to hear it!
Dave Allan
Very delicious, easy to make, deffo eating this again
thanks Katie
Kate
Thanks, Dave!
Genevieve
I have made this 4 times in the last 6wks, I love it my family loves it, including our 4yr old! My husband and I have been together going on 20+yes and he resigned himself to the fact that I was never going to cook. Surprise! I’m cooking and it’s good!
Kate
Woohoo! That’s so awesome. Thanks, Genevieve!
Brenda
Hi Kate! I just found your site through searching ‘yummy vegan meals’ & BAM,
Was that ever right on! Made your African Peanut Soup today, simple and absolutely De-licious! I will enjoy perusing your site some more and making more deliciousness along the way. Thank you.
Kate
Hi Brenda! Thanks for saying hello! So glad you enjoyed this soup. :)
Holly
made this and loved it. Even my dad, the guy who HAS to eat meat loved it. I will say-the collard greens are a must. They are thicker and give the soup an incredible texture than anything else out there. Took a 10pm trip to the store so I can make this tomorrow for breakfast. Yes, I said breakfast :)
Katrina
Wow, so good. In addition to collards I put broccoli, Yukon potatoes, and carrots. I like a hearty stew! It turned out great! I think I’m going to cook up some lentils or black beans to toss in the left overs For some more protein. I don’t use peanut butter so subbed for unsalted chunky almond butter instead. Delish! I had this stew before with peanut butter and it had the very Thai style flavor, very peanut buttery , the Almond butter isn’t as potent so less of the sweet Thai peanut flavor, I enjoy both. If you like more on the sweet side use peanut, less sweet use Almond! Love that you can pretty much throw any veggies in here and it will taste great as long as you got the base down.
Kate
Thanks Katrina!
Joanna
I made a small pot of this for my lunch this week and my mother ate it instead and loved it. She calls me the next day from her home and demanded another full pot. I had to go shopping, make the soup and drive it into town for her. She is the most picky person in the world so if she likes it then it must be good!
Kate
That is so great! Glad you both enjoyed the soup, Joanna.
CarolAnn
This recipe is in my e-recipe book on Que! It is so tasty. I chop the veggies small and use lacinato (dinosaur) kale. The last batch I made I almost forgot the sriracha sauce… it tasted “off” and thankfully I remembered to add the sauce, it really makes a difference in the flavor. Yum!
Kate
Thanks, CarolAnn!
Stacy
A new comfort food in our house! The real test was serving this to my husband who was unsure about the ingredients. We both LOVED this warm and unique soup. Thank you!
Kate
Thank you, Stacy! So glad you both loved it.
Zach
Thank you for the delicious and healthy recipe! I made it, and it was great!
Kate
Awesome! Thanks, Zach!
Ezra
This was so freaking good. Thank you! I sauteed the garlic, ginger, and onion first, and added chicken style seitan. Going in my regular soup rotation for sure :)
Kate
Yay, thanks Ezra!
Alison
I made this… and I expected it to be like a watery satay… but holy moly was I surprised by the taste. It is delicious, quite possibly the tastiest thing I have eaten in months! I added potatoes and sweet potato to the soup, and served with cauliflower rice as someone above suggested.
So so good. I’m raving about it to everyone! It was the perfect remedy to a cold, blustery day!
Thanks :)
Kate
Hooray, thanks Alison! Glad it surpassed your expectations. :)
Elaine @ FoodParsed
I love African peanut stew! I usually add potatoes to make the stew more filling, and I use cabbage instead of the kale. Your photos are super gorgeous – I haven’t yet figured out how to stage photos yet.
Kate
Thanks, Elaine! Now I want to try your version. Thank you for the compliment. Food photography can be tricky, but I’ve gotten better over the years by trial and error! I have some tips over here, but maybe you know them all already!
Abby
Delicious!! Seriously, so good and perfect comfort food :) I served it over quinoa and can’t get enough of it!
Kate
Thank you, Abby!
Clare Mansfield
I just made this for lunch today.
I was absolutely delicious!!!
All my family loved it including my fussy kiddies!!
Thank you so much Kate!!! :D x x x
Kate
Thank you, Clare! Happy to hear it!
Clare Mansfield
I forgot to take a photo… I could do one if an empty bowl this week!!
I’ll do one next week when I make it!!! :D x x x
Amanda
Just tried this soup and it is amazing! Thank you for a simple and delicious recipie that a new cook like me could handle!! :)
Kate
Hooray! Thank you, Amanda.
Jennifer
I’ve been making this recipe for a while now and wanted to let you know what a staple it’s become in our household. My husband can remember (without prompting) about three recipes that I make and this is his favorite. Every time it gets below 50 degrees he asks if I’ll make this and throw in extra greens. I so enjoy your blog and recipes. Thanks for sharing.
Jen (a fellow dog lover and Kansas Citian)
Kate
Jennifer, thank you for saying hello! So glad you two are enjoying this soup. :)
Faith
This is one of my favorite recipes! I make it every other month, sometimes once a month during winter. It’s so good. I double the amount of greens (kale and collard) and the whole can of tomato paste because I like the stronger tomato flavor with the peanut butter. I recently tried it with almond butter. Maybe it was the brand I used that had not salt or sugar, but I didn’t get the nutty taste that I do with peanut butter. It just tasted like a good vegetable soup, whereas the peanut butter gives it something special.
Kate
Thanks, Faith! Happy to hear it. Your version sounds great. Thank you for sharing the almond butter note.
Deirdre
I made this last night and it was so, so amazing. I used all organic ingredients and it only cost me $14! Thank you.
Stig Bredsgaard
Kate, as a vegetarian born and raised in Denmark, where the main diet staple is dead pigs, I had a hard time finding anything to eat as a youngster.
Then I came across Molly Katzen’s ” The Moosewood cookbook” while living in California in 81, and it totally changed my life.
Judging from those of your recipes, that I’ve tried out, you are about to do the same. Thanks a LOT!
That peanut butter soup is just so weirdly delicious. Love it!
Kate
Thank you, Stig! I’m glad you found my site. :)
Lovestofly
My friend made the soup for me yesterday, absolutely delicious and it is going in my rotation! I’m wondering if it would freeze OK with the collards in it?
Kate
Your friend sounds like a great one! Yes, I think this soup would freeze nicely.
Josie
I just made this my dinner and it is delicious :) I used swiss chard rather than collards and it is fantastic. I also added about 1/2 tsp red chili pepper flakes as I like a bit more kick.
Thank you for the recipe
Kate
Awesome! Thank you, Josie!
Danielle
I made this soup last night and served it on a bed of quinoa, and my partner said it’s his favourite thing I’ve ever made for him! Awesome recipe! I was thinking that next time I made it I might add some fresh diced tomatoes and some pan-fried chickpeas for an added layer of texture… It’s a great recipe to play around with, I think! Thanks for this!
Pam Fisher
Okay. I made this last night. Sorry, no pictures, the kitchen was a mess (hubby was tiling my new pantry). We’re not vegan. I had chicken broth, and veg broth,and since I didn’t have enough of either one, I used a combo. I think next time, I may dice up the kale stems and cook them with the onions, garlic, etc. instead of tossing those.
I don’t have Siracha, so for heat and complexity, I added about 1 1/2 Tbs of Teeny Tiny Spice Company’s organic Ras el Hanout (North African spice blend), and a 1/2 tsp of Stone Spice Company’s “Fiery Bonnet” seasoning. Ffor extra creaminess, I added about a 1/2 cup of coconut milk.
I served it ladled over brown jasmine rice, and my husband, who can be a very picky eater, LOVED IT!!
I’ve bookmarked your page for future use!!
Kate
Hi Pam! So glad to hear you enjoyed the soup. Great idea on the kale stems!
Pam Fisher
…For folks who have peanut allergies, the closest flavor to peanut butter would probably be roasted cashew butter. Get one that doesn’t have added sugar/salt.
Stacey M
One of my all-time favorite recipes! It turns out wonderfully every single time. I’ve used fresh/frozen spinach, kale, and/or chard with success.
Kate
Hooray! Thank you, Stacey.
Lauren
I’ve made this recipe twice now and have loved it both ways! First was straight from the recipe with no substitutions. Then the second time I added turmeric powder at the end, and rice + sautĂ©ed mushrooms and it was even better! Organic collard greens are a must, the store brand ones I used the first time were wilty and almost disappeared in the soup. Thanks for this recipe! <#
Craig
I made this tonight and my other half said it’s the best meal she’s had in some time. We don’t have sriracha sauce or collard greens in our little local supermarket so I used hot Indian curry paste (2 tbsp) and English spinach instead – only put the spinach in a few minutes from the end. Also, I included the sweet potato.
I only discovered your site today, 100% rating so far, can’t wait to try more. Thanks so much for sharing these great recipes!
michelle
thank you. was looking for vegetarian version of this yummy soup.. now pickup some Kenkay and we are set!
Kate
Hope you love it, Michelle!
Debra
I made this and your spring rolls this weekend. I used kale and it was a HUGE hit. Not a drop left. Delicious.
Kate
Yay! :)
Courtney
I can’t believe how delicious this was – totally adding this to the regular rotation. I made brown rice on the side as suggested and cooked up some sweet potatoes using the instructions from your Southwestern Kale Power Bowl Salad because they were so tasty. Thanks!!
Kate
Thank you, Courtney! Sweet potatoes on top sounds like a great idea!
Lianna
I am relatively healthy eater, but I’m not particularly adventurous in the kitchen. I could not pass this up though, and I went to the store as soon as I came across this recipe. It came out amazing! I am eating it as I type I can’t wait for a second helping. Thanks!
Kate
Thank you, Lianna! Happy to hear that!
Heather Eats Almond Buttrt
Made with almond butter last night. Delicious. Thank you!
Kate
Awesome! Thanks, Heather.
Chelsea | Whole Bite Blog
Currently making this for the THIRD time (which is so rare for me)! One of my all time favorite soups. Thanks for a wonderful recipe :)
Kate
Yay, thanks Chelsea!
Heather
I have made this countless times and it’s definitely the best soup I have ever made. My husband and I really really love it. I’ve shared it with quite a few people.
Kate
Thank you, Heather! And thank you for sharing it with your friends!
Mathias
This recipe is so amazingly delicious that I just had to post my first comment ever on a blog! Wow! Thanks a million!
I’m currently testing out different food theories to see what has the best result on my well-being and apparently onions have a negative pranic effect meaning from what I interpret it that it consumes more energy than it gives, same apparently goes for chilli peppers, so I substituted the onion for red kale, skipped the Sriracha and added some extra ginger and black pepper. To balance out the taste spectrum in ayurvedic theory I added some turmeric (astringent taste), a few drops of lemon juice and also some drops of agave nectar.
I don’t want to take the focus off the phenomenal base here, my intention is to communicate that I just ate the best meal I’ve had in years and express my deep gratitude for the truly indispensable role that you played in it Kate. Thank you so much. Oh, and greet that guy :D
Clarity
Wonderful recipe. I used fire roasted tomatoes instead of tomato paste, and added two cans of garbanzos, diced sweet potato, and kale (instead of collards). Took it to work and everyone gobbled it up!
Sam
This soup has become a staple at my apartment. It’s my favorite soup recipe yet – nutty, salty, savory, and filling. I’m really happy I found it!
I haven’t changed anything about the recipe and always pair it with rice.
Christina
This was delicious! Made it for dinner tonight and it was a hit all around. Husband and kids loved it!
Teri Rutledge
I made this for dinner last night and can’t wait to eat it again for lunch today. It was easy to make and delicious. I blended mine with an immersion blender and added greens as a garnish at the very end. Delicious!
Deepthi
I wish I could give this more than 5 stars! So good!!!!
Deepthi
Deeeelish!!
Tiffany
Holy cow! But hold the cow! Even the picky teenage boys liked this one! I thought it was going to be too much ginger since I’m normally not fond… But this soup was amazing! I didn’t change a thing.
Lennie
Great recipe!! When my wife and I lived in Nigeria, the locals used cayenne like Europeans use ground black pepper so that’s what we used — worked well. I’d like to try the recipe again, using a little red palm oil to saute the veggies first, then adding broth.
Carrie
This soup is delicious!! I did a semester in Ghana a few years ago and my host mom made peanut soup often – I’ve been looking for a recipe to make at home and this is perfect! (She didn’t use greens, but I really like that addition!) When I started cooking it I was worried that it wouldn’t end up as nice and thick as the soup in your pictures, but it thickened so nicely as it simmered and was delicious and creamy! My husband loved it as well!
Kimberly
Made it two nights in a row! Intensely scrumptious. Thank you, Kate! (Also, I’m glad your website is compatible with the app Pepperplate; I’ve saved a bunch of your recipes on that app to try soon because I’ve liked everything I’ve made so far from your site!)
Charlie
Recipes like this make it easy being vegetarian. Would pick this dish at a restaurant if I could…Thank you for sharing a great recipe!
Yvonne
Not sure on this but nothing like the west African peanut soup we make
All you need is tomato paste tomato sauce scotch bonnet pepper African groundnut paste
Onion and oil sweet red pepper that’s it
It’s delicious no greens in it
Jaime
I made this last week, and OMG it is DELICIOUS! Even my super-carnivorous (yuck) husband loved it…it was awesome. Thank you so much for sharing!
Laura
We are a big soup family. It could be 80 degrees outside and we would all be happy eating a nice big bowl of delicious soup! (seriously, though). We make your lentil soup a few times every month. This is my husbands new favorite, I’ve made it 3 times in the past 2 weeks! Thanks so much for the great recipe. It reminds me a lot of my dad’s Kare-Kare (filipino peanut soup) that was my absolute favorite growing up.
Sue Mc
Hello Kate, this looks delicious! On the subject of sweet potato in soup my favourite creation at the moment is spicy sweet potato, tomato and coconut soup. A simple combo adding flaked coconut, cayenne, turmeric, pepper and fresh coriander to a cherry tomatoes, a little onion, red lentils and a couple of sweet potatoes. Blended. I am rather pleased with it but I bet you could make a more special version.
Sue in the UK
Leesa B
OMG!!! This was AMAZING!!!!!! served over jasmine rice and everyone loved it! Thanks for this awesome recipe! Will definitely be making this one again!
Beth
I’ve made this recipe so many times and it earns rave reviews every time. I made some last night and brought the leftovers in to share at work today. Everyone loved it!. I do add sweet potatoes and think it makes a really hearty soup. I garnish with chopped peanuts and sliced avocados. So easy…so delicious. I LOVE your blog!
Clémentine
Mmmh this creamy roasty spicy soup… I made it so many times I could shop the ingredients and cook it my eyes closed! Well maybe not if I want to keep it vegetarian. A slice of a finger would maybe alter the taste.
Love from France
Becky
Ooh this was yum!
Unfortunately, I didn’t check if my peanut butter was unsalted. It wasn’t. So over all it was a bit too salty (obvs my fault) Luckily mine got a little thick, so I diluted it with oat milk so that I went a bit creamy and then it was fine. Then I added agave nectar and more sriracha to give it a punch.
Had it with pilau rice which was a taste sensation.
I think adding more veg makes it more soup-like so I’ll do that next time!
Charlie
This is absolutely fantastic. It’s so easy you could probably still make it with one arm tied behind your back, and it would still be the nicest thing you eat all week.
Lindsey
As a vegan, this is one of my favorite soups to make! I love the creaminess the peanut butter provides and it’s very simple to pour into containers, freeze and reheat later. To add additional protein, white northern beans offset beautifully the vibrant green chard. Instead of Siracha, I added fresh ginger which gave it a zing! When I make this soup it is very satisfying and filling.
Justine
I made this for dinner last night and it was amazing. Great recipe! I didnt change a thing only i ran out of peanut so crushed up some nuts lying around (cashew brazil and macadamia). Perfect food for my annoying cold.
Clare
I love this soup. Have made it at least 5 times now. However, I substitute fire roasted tomatoes for the tomato paste. I saute the onion, garlic, ginger, (and red peppers) in coconut oil, before adding broth (veggie bouillon plus water works fine). I also add garbanzos, sweet potato – and this time a stray potato & parsnip, plus as much kale as the pot can hold, and I usually add more when I reheat. My co-workers love it too!
Kjersten
I made this tonight and my husband, three teens and baby all loved it! It’s so good – definitely a keeper recipe. I made the recipe, as written, but served mine with quinoa.
JoeyKnipe
This maybe my favorite recipe ever! So easy and delicious! Great paired with black rice!
Aviva
This is one of my go-to recipes. I love it – it’s such a crowd pleaser, too! Thank you so much for sharing this!
wiskybravvo
Awesome, just awesome, whipped this up, super simple, this will become a winter regular for sure!
Martin
The best. Had to convince my girlfriend to try it, she was skeptical after surveying the ingredients. Now a fan!
Kallan
I just made this and it was amazing!! I can’t wait to eat the leftovers for lunch this week!
Guro N.
I made this today for lunch and it was amazing! I’ve made a lot of soups the last couple of months, but both my boyfriend and I think this has been the best one. We had some leftover brown rice cooked with turmeric in the fridge, so I served it with that. I also used swiss chard instead of collard greens and Brazilian chili sauce instead of sriracha (kind of hard to find here), but it turned out delicious. Thank you for a great recipe! I think next time I’ll try to chop a small chili and put it in with the garlic, onion and ginger instead of using the hot sauce.
Emem
Nothing beats a hearty chicken peanut soup and your vegetarian spin on this popular African dish is just as delicious. This is the perfect comfort food for cold winter afternoons but i sure hope I have everything in my pantry so I don’t have to drive to the store, winters in Switzerland are crazy!
Leah
My mother in law first made this dish. I was skeptical at first. Because “kale” eww.. But while it was cooking it smelled so good. And ever since then, I have made it, and even doubled at times for left overs. My husband and I could get the entire pot in one setting. Bhaha. Haven’t tried it with rice yes, but this is our FAVORITE WINTER SOUP!!!
Kirsty
I’ve tried this recipe and I love it :) Thank you so much for sharing!
Michelle
I love this recipe and make it often, even in summer! I add zucchini, yellow squash, Yukon potatoes, and sub kale for the collard greens. Delicious base to play with! Thank you!!
Sarah
I made this for the first time last night. It was delicious and such a comforting soup. Thanks for the recipe :) I will definitely be making this again!
Kate
Awesome! Thanks, Sarah.
Emily
This stuff is amazing!! I found this recipe on here about 2 years ago and have been making it on a regular basis ever since. (I’ve made it so much, I don’t even need to look at the recipe anymore!). This is so good for a cool fall day, it’s super satisfying and hearty. I’ve tried it with kale when collard greens are not available, and it adds a bit of a crunchier texture. I’ve also grown to favor adding sliced toasted almonds on top, too.
Thanks for sharing such a great recipe!
Kate
Thank you, Emily! I am glad to hear it!
Megan
this soup was DELICIOUS, easy to make, and really flavorful! thanks for sharing! i used my food processor for the onion, ginger, and garlic and that saved a lot of prep time. :)
Tallulah
I was so excited to make this, but the soup came out quite clear & runny- not at all like the thick, creamy soup pictured. It still tasted good, but very different consistency than I had hoped for.
Kate
Hi Tallulah, I’m sorry to hear that. I bet it had to do with your peanut butter. You could add more peanut butter (and more tomato paste, for good measure), should you want to make it again.
Carly
I made this recipe last night and loved it! Super easy and it made my kitchen smell amazing. The soup was very flavorful with such a short list of ingredients. I added a can of garbanzo beans because I had some in the pantry – yum!
Kate
Awesome, I’m so glad to hear it!
Rachel
Oh my gosh I’m in love!! I modified this a bit: added cauliflower & chickpeas, and used more peanut butter. This soup is amazing- and this is coming from someone who doesn’t even like soup. I also made coconut rice with it and I would highly recommend!!
Kate
Thanks, Rachel! I’m so glad you enjoyed it!
Thara
Hi there,
I really want to make this, it sounds amazing!
Do you know for how long it will stay good in the fridge of refrigerator?
Thanks!
Kate
Hi Thara, I’d say it keeps well for about 4 days in the refrigerator. That’s about how long any soup will last.
Lilli
Just made this with kale and white rice. So good.
ruth
wow! this hits the spot and expands my list of staples.. thank you so much!!
Kate
Awesome! Thanks, Ruth!
Braxton
I have made this recipe before and absolutely loved it. I was wondering how you’d suggest adding broccoli to the soup? I was wanted to know if adding broccoli to the boiling broth was best or if roasting the broccoli beforehand was the better option?
Kate
Thanks, Braxton! I have actually never added broccoli to soup before, so I’m not sure which would be better. Do let me know if you try!
Elliott in Iowa
I just made my third double batch of this, and wanted to thank you for posting such a delicious recipe. It’s a nice hearty soup that’s great to have on hand when the weather gets cool!
If you are too impatient to cook brown rice, you can add couscous, instead. I toasted about a cup of large couscous (sometimes called Mediterranean or Israeli couscous) in olive oil until golden, added 2x the volume of water and simmered until tender (about 15 minutes). You can throw it right in the soup pot and have a one dish meal, ready to re-heat in minutes.
Laurel
Oh my goodness! I made this last night and we LOVED it! I did add one sweet potato and mashed it a bit in there after cooking it in the original broth. I added kale as our greens. We served over wild rice mix. Super good! Ours was a little salty (still very good) because I had salted peanuts. I kept it tame on the heat for my young teen and the rest of us (husband, older teen and me) added it later. Perfect meal! Thank you!
Rachel
I love this soup! I first made it when a vegan, gluten-free uncle of ours came to visit but I love it so much I’ve made the recipe 3 or 4 times since- and am getting the craving for it again. Thanks for sharing!
Amy
I LOVE this recipe
audrey @ unconventional baker
Hey Kate. I made this soup for a gathering this weekend and it was a huge hit with everyone. Thank you so much for the recipe — it’s super simple, but so flavorful. I needed some hearty soup inspo that didn’t involve beans or lentils and this was perfect — everyone loved it and asked for it to be made again :)
Brett
Tried this tonight and loved it!!! Thanks so much for the recipe!!!!
Ellen
Delicious! Wonderful balance of flavors. Will definitely make this again!
MD Shah
This soup was absolutely amazing. I did make a few tweaks to punch it up – I personally needed some tang, so added lime juice and a little bit of store-bought Harissa, which made it spicier. Amazing!
I also think this is a great base for some vegetarian protein – either tofu cubes or maybe even paneer (Indian cheese) cubes. However even without the protein, it worked. I served it over farro to make it hearty. I have a ton of leftover for my hubby and I and I can’t wait to taste it on Day 2, as we know all soups taste better the next day! Thank you so much!!
Traci
Looks so delicious!
I plan to make this for a book group this week, any suggested salads or sides, bread to pair it with aside from brown rice or quinoa?
Lise
I am sure this dish will taste good, but it should be re-labeled to “West African inspired” or simply “peanut sauce”. Otherwise, your title is very misleading. I am west African and I grew up eating and cooking our peanut soup/sauce, and your recipe tastes nothing like it. The ratio of peanut to tomato paste will make it too pasty, less peanut-y. Ginger is not an ingredient in that sauce. Africans use real peppers, not hot sauce, for fragrance and flavor. The peppers used are easily found here, so why not list them? What is the purpose of cooking the broth for 20 mins? The peanuts are cooked for much longer than 15 mins to take their ready-to-eat shape. I’m sorry to rate this recipe poorly. As an African woman, nothing gives me greater joy than to see my culture celebrated, but first, I would like to see my culture in what is celebrated before I identify with it.
Here are some quick tips:
Ditch the ginger or if you are into novelty (as I am), crush half of that amount with half of the onion and the tomatoes. Set aside.
Start with the peanut butter first in the broth. Cook for 20 mins. It will bubble up/foam and then settle. At that point, add in your blend and any smoke flavor spices you have in your pantry (since we’re talking vegan, it’ll do just fine).
You can add kale, spinach or any other green. Some people even throw in some okra.
Throw in the sauce one whole habanero. Be careful not to crush it, so you can control the heat. ( I love mixing green and red, but we do eat spicy)
Towards the end, add the amount of salt that strikes your fancy. Remember to remove the habanero before serving.
This sauce pairs perfectly with pounded plantains, or for your convenience here, with rice.
Lise
(Forgot to add) The other half of the onion can be thrown in the sauce and you can add more peanut for less tomato paste.
That being said, thank you for sharing. When you read my post, let me know, and I will delete my comments. I love that you are curious about various dishes. Happy Friday! :D
David
This recipe was amazing! My husband and I are both vegetarian and were looking for a spicy, filling soup for a chilly Sunday. Poured over brown rice, this recipe was perfection. I lowered the vegetable stock from the prescribed six cups to five and found the consistently to be perfect for pairing with rice. When I first saw the ingredients, I thought there was no way peanut butter, tomato paste and kale could possibly combine in an effective let alone tasty way, but I was absolutely wrong on that count. They are great! Thank you, Kate and Cookie, for your awesome recipes. I have a feeling I will be using your them for every meal from now on. Much thanks!
Ellie
So delicious! I am a massive peanut butter fan but I was very dubious about putting it in a soup… However, the flavours were amazing together and it paired really well with fluffy brown rice. I will definitely be making this for friends!