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African Peanut Soup

by Mark Reinfeld
a bowl of peanut soup with garnish
Prep Time: 
30 minutes
Number of Servings: 
8
Recipe Source: 
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 cup diced yellow onion
  • 1⁄2 cup diced celery
  • 4 large garlic cloves, pressed or minced
  • 1 tsp seeded and diced hot chile pepper
  • 4 cups chopped sweet potato (1⁄2-inch pieces)
  • 1 1⁄2 cups 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 cup creamy or crunchy peanut butter
  • 2 Tbsp finely chopped fresh cilantro
  • 1⁄2 cup 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 tsp of paprika
    • 2 tsp dried ginger
    • 1 tsp ground coriander
    • 1⁄2 tsp ground allspice
    • 1⁄2 tsp ground cinnamon
    • 1⁄2 tsp fenugreek
    • 1⁄4 tsp ground nutmeg
    • 1⁄4 tsp ground cloves
    • 1⁄4 tsp cayenne pepper
Nutrition Info: 
With vegetable stock: 481 Calories, 12 g Protein, 0 mg Cholesterol, 27 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 5 g Fiber, 40 g Total fat (23 g sat), 723 mg Sodium, ★★★★★ Vitamin A, ★★★ Vitamin B3 (niacin), Vitamin B6, Magnesium, Phosphorus, ★★ Vitamin E, Iron, ★ Vitamin B1 (thiamine), Vitamin C, Folate, Potassium, Zinc

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Contributor

Mark Reinfeld

Award-winning vegan chef Mark Reinfeld is the creator of Vegan Fusion, a platform for plant-based, vegetarian, raw, and gluten-free cooking classes and recipes.

Reinfeld is the author of seven books, including the bestselling 30-Minute Vegan series, and offers food counseling services for companies like Google, Whole Foods, and Bon Appétit Management.

He is the 2017 inductee into the Vegetarian Hall of Fame.

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