By Alexandra Caspero on December 1, 2014
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Vegan African Peanut Soup! If you haven’t had peanut soup before, you must try this one! Vegan, gluten-free and healthy! Serve aloneor with brown rice.
this Recipe
The first and only time I’ve tasted a vegan African Peanut Soup was in LA a few years ago at Native Foods. Since I am a sucker for anything peanut-flavored, I was excited to finally try a dish that I’ve drooled over in countless cookbooks.
Peanut + Spices+ Creamy Soup. I washooked at first bite.
Now that we have officially transitioned tosoup weather, I try to make a large batch every Sunday using the leftovers for lunches throughout the week. Soup is my favorite bulk meal to preparebecause it continues to taste great with each reheat, a must for leftovers. A few weekends ago, after racking my brain on what soup I wanted to enjoy for the week, I remembered just how amazing the West African Peanut Soup was and knew I had to give it a shot.
Vegan African Peanut Soup
After a quick Google search, I discovered there are countlessinterpretations of this soup. Basically, if it’s got peanut butter in the ingredient list, you can call it peanut soup.
I knew my version had to have ample aromatic heavy hitters: ginger, garlic, and red pepper flakes. One of my favorite smells is definitelysimmered ginger. I can’t get enough of that sweet, spicy smell!
Toround out the flavor, we are going to add a hefty dose of curry powder, which mellows out the red pepper flakes and adds depth. I knew I wanted my soup to have some body to it so I added in a sweet potato and swiss chard leaves. The finely shredded swiss chard almost melts into the soup causing you toforget you are eating an entire serving of greens in every bowl. Sweet potato and coconut are a natural pairing for me, so into the pot they went along with tomato pasteand peanut butter.
If you are looking for a twist on traditional soups, this is it! Creamy, savory and spicy, I cannot get enough of this hearty vegan African peanut soup. I loved it served over a bed of rice, but it’s also great on its own.
Like most soups, this one tastes best the longer it cooks. Try it in a slow cooker before leaving for work or put on a pot in the morning to enjoy for a weekend lunch.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge .I absolutely love seeing your creations. Happy cooking!
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Vegan African Peanut Soup
- Author: Alex Caspero
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup, Stew
- Cuisine: African
Description
African Peanut Soup! If you haven’t had peanut soup before, you must try this one! Vegan, gluten-free and healthy! Serve on it’s own or with brown rice. | www.delishknowledge.com
Print Recipe
- Author: Alex Caspero
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup, Stew
- Cuisine: African
- Author: Alex Caspero
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup, Stew
- Cuisine: African
Scale
Ingredients
- 1 onion
- 2 tsp. minced fresh ginger
- 3 garlic cloves, minced
- 1 tbsp. curry powder
- 1/2 tsp. red pepper flakes
- 1 sweet potato, cubed
- 2 cups Swiss Chard, chopped into 1″ pieces
- 5 cups vegetable broth
- 3/4 cup chunky peanut butter
- 1/2 cup tomato paste
- crushed peanuts and cilantro for garnish, optional
Instructions
- Saute the onion, garlic, and fresh ginger in 1 tbsp. oil in a large pot or dutch oven over medium heat. Cook until reduced, about 10 minutes.
- Add the curry powder, red pepper flakes, sweet potato, and swiss chard. Saute for 5 minutes, stirring often.
- In a large mixing cup, whisk together the vegetable broth, peanut butter and tomato paste. Add the broth mixture to the Swiss Chard and Potato mixture.
- Reduce heat to low and cook for 15 minutes until thickened.
- Serve as is or over brown rice/quinoa.
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Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
(6 comments) leave a comment
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You mention that you put Coconut in the soup because it pairs well with Sweet Potato, but I don’t see it in the recipe…..did you use coconut milk??
Reply
I’m new to slow cooker… Is it only the step 4 that changes? How many hours should it heat? It looks so delicious! Can’t wait to try it! 🙂
Reply
Hi Catherine, I haven’t used a slow cooker for this one so I’m not 100% on how long it will take. I would prepare as directed and then place it in a slow cooker for 2-3 hours on low, stirring occasionally (for step 4). Just like most soups, the longer it simmers- the better it is! Just make sure that it doesn’t thicken too much as this is a hearty soup.
Reply
Can’t wait to try this soup!
Reply
love the combo of flavors! yum!
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