West African Peanut Soup Recipe

Peanut butter, tomatoes and collard greens may seem like a regrettable combination, but this homely soup is good—so good that I’m almost tempted to: a) put on my big puffy coat, b) shovel my car out from under 10 inches of snow, and c) drive to the store for collard greens so I can make more soup.

Almost.

sliced red onion

I learned the recipe from my handsome fellow, who is 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.

chopping garlic

We taste tested the soup with a few different hot sauces (none of them African) and decided that 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. Hope you’ll try it!

collard greenspeanut butter and collard greenspeanut butter and tomato pasteWest African Peanut Soup Recipe

Vegetarian West African Peanut Soup
4.9 from 144 reviews
Author: Cookie and Kate
Recipe type: Soup
Cuisine: African
Prep time: 
Cook time: 
Total time: 
Serves: 4
This West African 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
  • 6 cups low sodium vegetable broth
  • 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
Instructions
  1. In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
  2. 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. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.

Leave comment

Your email address will not be published. Required fields are marked with *.