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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/west-african-peanut-soup-recipe/