West African Peanut Soup Recipe

Introduction

West African Peanut Soup offers a deliciously unique twist on traditional soups with its rich combination of peanut butter and spiced tomato base. This nourishing and easy-to-make dish blends protein, vegetables, and hearty sweet potatoes for a comforting bowl full of flavor and warmth.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, peeled and diced
• 2 cups sweet potatoes, peeled (optional) and cubed
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 2 tablespoons tomato paste
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• 3/4 to 1 cup peanut butter (natural, with no added sugar or palm oil)
• 1 can (15 oz) white beans, drained and rinsed
• 3 cups baby spinach leaves (or kale/collard greens, tough stems removed)
• Sriracha to taste
• Chopped peanuts, fresh cilantro, and sliced green onions for topping

Instructions

1. Step 1: Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sweet potatoes and sauté until the onions are softened, about 5 minutes.
2. Step 2: Stir in the tomato paste, minced garlic, and grated ginger. Cook for 2 minutes until fragrant.
3. Step 3: Pour in the crushed tomatoes and vegetable broth. Stir to combine, then bring the mixture to a gentle boil. Reduce heat and simmer for 10 minutes, allowing the sweet potatoes to soften slightly.
4. Step 4: In a heat-safe bowl, temper the peanut butter by stirring in a few ladles of hot soup until smooth and pourable. Gradually whisk the tempered peanut butter back into the soup pot, mixing thoroughly.
5. Step 5: Lower the heat and add the drained white beans and spinach leaves. Cook for another 3 to 5 minutes until the beans are warmed through and the spinach has wilted.
6. Step 6: Season the soup with sriracha to taste. Serve hot, garnished with chopped peanuts, fresh cilantro, and sliced green onions.

Tips & Variations

• Use natural peanut butter without added sugars or oils for the best peanut flavor without overpowering the soup.
• Tempering the peanut butter before adding it to the soup helps avoid clumps and makes stirring easier.
• Swap baby spinach for kale or collard greens, but be sure to remove tough stems and adjust cooking time until tender.
• For a chickpea variation, replace white beans with canned chickpeas for a different texture and taste.
• Adjust the heat by varying the amount of sriracha or try different hot sauces according to your preference.

Storage

Store leftover West African Peanut Soup in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stove. Stir before serving to recombine any separated peanut butter.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

While smooth peanut butter integrates more easily, crunchy peanut butter can be used if you enjoy a bit of texture. Just make sure to temper it well to avoid clumps.

Is this soup suitable for vegans?

Yes, this soup is completely vegan as long as you use vegetable broth and plant-based ingredients.

West African Peanut Soup Recipe

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4.4 from 129 reviews

West African Peanut Soup is a nourishing and unique savory soup combining creamy peanut butter, sweet potatoes, white beans, and fresh greens in a spiced tomato base. This flavorful and comforting dish offers plant-based protein and a delightful twist on traditional soups, perfect for a quick and easy meal made with pantry staples and customizable toppings.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: West African
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 medium onion, peeled and diced
• 1 large sweet potato, scrubbed, peeled (optional), and cubed
• 3 cloves garlic, peeled and minced
• 1 tablespoon fresh ginger, peeled and minced or grated
• 2 tablespoons tomato paste
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• 3/4 cup to 1 cup natural peanut butter (preferably single-ingredient, no added sugar or oils)
• 1 can (15 oz) white beans, drained and rinsed
• 3 cups baby spinach leaves, cleaned and stemmed (or kale/collard greens without tough stalks)

Seasonings & Toppings

• Sriracha sauce, to taste
• Chopped fresh cilantro leaves
• Sliced green onions
• Roughly chopped peanuts for garnish
• 2 tablespoons cooking oil (such as vegetable or peanut oil)

Instructions

1. Prep Ingredients: Peel and dice the onion. Peel (optional) and cube the sweet potato. Mince the garlic and ginger. Clean spinach and pluck off long stems, chop if desired. Slice green onions, chop cilantro and peanuts for topping.
2. Sauté Aromatics: Heat oil in a soup pot over medium heat. Add diced onions and sweet potatoes and sauté until onions are softened but potatoes are still firm, about 5 minutes. Stir in tomato paste, garlic, and ginger and cook for 1-2 more minutes until fragrant.
3. Start Soup Base: Pour in crushed tomatoes and vegetable broth. Stir to combine all ingredients. Bring to a gentle boil, then reduce heat and let simmer for 10 minutes, allowing flavors to meld and potatoes to soften.
4. Temper Peanut Butter: In a heat-safe bowl, add the peanut butter. Ladle hot soup broth into the peanut butter gradually, stirring continuously until smooth and almost pourable. This avoids clumping when added to the soup.
5. Incorporate Peanut Butter: Stir the tempered peanut butter mixture back into the soup pot and combine thoroughly to create a thick, creamy base.
6. Finish Soup: Lower heat and stir in the drained white beans and spinach leaves. Heat through for 3-5 minutes until greens are wilted and beans warmed.
7. Season and Serve: Adjust spice level by adding sriracha to taste. Ladle soup into bowls and garnish with chopped peanuts, fresh cilantro, and sliced green onions for added texture and flavor.

Notes

• Use natural peanut butter with minimal ingredients for the best flavor; adjust quantity between 3/4 to 1 cup depending on peanut butter strength.
• Tempering the peanut butter with hot soup broth prevents clumping and ensures a smooth texture.
• Remove tough stems from spinach or substitute with kale/collard greens but remove central stalks to avoid chewy texture.
• Soup stores well in airtight containers in the refrigerator for up to 5 days and freezes for up to 3 months.
• Sriracha can be adjusted based on personal spice preference, ranging from mild tingling to bold heat.

Keywords: West African Peanut Soup, peanut butter soup, vegetarian soup, sweet potato soup, white bean soup, spicy peanut soup, African stew, plant-based protein soup