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–+ servings
black bowl filled with orange peanut soup with cilantro and peanuts on top
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5 stars (13 ratings)

Spicy Peanut Soup

Rich and spicy peanut soup is an ultra comforting and flavorful dish that everyone will love. The pantry staple ingredients make this hearty soup easy to prepare in just 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main, Soup
Cuisine: African-inspired
Servings: 6 servings
Calories: 377kcal
Author: Nora Taylor

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 medium sweet potato, peeled and diced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon red chili flakes
  • 6 ounces tomato paste
  • 6 cups vegetable broth
  • 3/4 cup creamy natural peanut butter
  • 15 ounce can chickpeas, drained and rinsed
  • 5 cups kale, stems removed and chopped
  • 1/2-1 teaspoon salt, to taste

For serving

  • brown or white rice
  • chopped cilantro
  • chopped peanuts
  • additional red chili flakes or hot sauce
US Customary - Metric

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent. Now add the garlic and ginger, and cook for 1 more minute, until fragrant. Add the diced sweet potato and cook for 2 more minutes, stirring constantly.
  • Add the cumin, chili flakes, tomato paste, broth, peanut butter and chickpeas to the pot. Stir very well, until the tomato paste and peanut butter have mostly dissolved into the broth. Cover the pot and bring to a boil, then lower heat to a simmer and cook for 10-15 minutes, until the sweet potatoes have softened.
  • Once the sweet potatoes have softened, use a large wooden spoon to mash some of the sweet potatoes against the side of the pot, which will help thicken the soup.
  • Add the chopped kale, stir and cover the pot. Simmer for another 5-10 minutes, until the kale is tender. Taste; add more salt if needed or extra chili flakes for more spice.
  • Serve immediately with a scoop of rice, chopped cilantro, peanuts, hot sauce or more chili flakes, if desired. Enjoy!
  • Leftovers will keep for up to 4 days in the refrigerator or it can be frozen for up to 3 months.

Notes

  1. A few shortcuts - Buy pre-chopped garlic and ginger in a jar or tube and pre-chopped kale in a bag. Cuts down on prep time a lot!
  2. May substitute vegan chicken for the chickpeas, if desired. 
  3. May substitute collard greens for the kale, if desired.
  4. I like Better Than Bouillon's No Chicken Base for broth in this recipe. Simply follow the instructions for making broth, I believe it's 1 teaspoon per cup of water to make broth.

Nutrition

Serving: 1of 6 servings | Calories: 377kcal | Carbohydrates: 36g | Protein: 15g | Fat: 23g | Saturated Fat: 4g | Sodium: 980mg | Potassium: 1014mg | Fiber: 7g | Sugar: 11g | Vitamin A: 11919IU | Vitamin C: 76mg | Calcium: 149mg | Iron: 4mg