Search form

African Peanut Soup

A bowl of African Peanut soup
Prep Time: 
30 minutes
Number of Servings: 
8
Recipe Source: 
From The 30 Minute Vegan: Soup’s On! by Mark Reinfeld ($17.99, Da Capo Press, 2013)

Ingredients

  • 3 cups low-sodium vegetable stock or water
  • 2 (15-oz) cans unsweetened coconut milk
  • 1 c diced yellow onion
  • 1⁄2 c diced celery
  • 4 large garlic cloves, pressed or minced
  • 1 tsp seeded and diced hot chile pepper
  • 4 c chopped sweet potato (1⁄2-inch pieces)
  • 1 1⁄2 c chopped tomato (1⁄2-inch pieces), or 1 (14.5-ounce) can diced fire-roasted tomatoes
  • 2 tsp sea salt, or to taste
  • 1⁄4 tsp ground black pepper
  • Pinch of cayenne pepper
  • 1 Tbsp wheat-free tamari or other soy sauce (optional)
  • 1 Tbsp Berbere spice mix*, optional
  • 3⁄4 c creamy or crunchy peanut butter
  • 2 Tbsp finely chopped fresh cilantro
  • 1⁄2 c roasted unsalted peanuts, for garnish

Directions

  1. Place stock in a 3-quart pot over medium-high heat. Add all remaining ingredients, except peanut butter, cilantro, and peanuts, and cook for 15 minutes, stirring occasionally.
  2. Remove about 1 cup of liquid and place it into a small bowl. Add peanut butter and stir until creamy. Return mixture to pot, stir well, and cook for 5 minutes, stirring occasionally.
  3. Add cilantro, stir well, and garnish with peanuts before serving.
  4. Variations: You can sauté the onion, celery, and garlic in 1 tablespoon of oil before adding the vegetable stock. Replace the peanut butter with almond butter or other nut butter. For a lighter soup, replace one can of coconut milk with an equivalent amount of vegetable stock or water. Add 2 cups of chopped spinach, chard, or kale once the peanut butter is added.

Notes

Add the vegetables as you chop them, to fit this dish into a 30-minute time frame. Serve over quinoa or rice.

*Berbere is a spice blend that consists of up to 10 different spices common to Ethiopian cuisine. You can make your own by combining the following ingredients in a bowl and mixing well: 2 teaspoons of paprika, 2 teaspoons of dried ginger, 1 teaspoon of ground coriander, 1⁄2 teaspoon of ground allspice, 1⁄2 teaspoon of ground cinnamon, 1⁄2  teaspoon of fenugreek, 1⁄4 teaspoon of ground nutmeg, 1⁄4 teaspoon of ground cloves, and 1⁄4 teaspoon of cayenne pepper. 

You Might Also Like...

African Peanut Stew

A bowl of African Peanut soup

Black Bean and Two-Tomato Stew With Quinoa

Black beans in wooden spoon, wooden table and onion in background.

Sun-Dried Tomato Dip

a bowl of blended tomatoes, shallot, and peppers
Taste for Life
155 Washington St. First Floor
Keene, NH 03431
About Us
Advertise with us!

Don't know where to find Taste for Life magazine? Click here!

Read our print archives online!

Want the latest stories e-mailed to you each week? Sign up for our newsletter!

Privacy Policy

Article content Copyright © 1998-2023 Taste For Life except where otherwise noted. This site features images licensed from Dreamstime.

§These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.