Vegetarian African Peanut Soup

READY IN: 45mins
Recipe by sofie-a-toast

from cookie and kate - amazing! complex flavor

Top Review by alvinakatz

I have tried several versions of Peanut Soup and this one is my favorite. I used a mix of spinach and baby spring greens instead of collards, as that is what I had on hand, but it would have been even tastier with the collards or kale. I used salted natural peanut butter and the salt in the recipe and the amount of salt seemed just right. The peanuts as garnish are optional if you use chunky peanut butter. Maybe garnish with some cilantro. Anyway, easy and a great change, with lots of flavors in it.

Ingredients Nutrition

  • 5 cups low sodium vegetable broth
  • 1 medium red onion, chopped
  • 2 tablespoons peeled and minced fresh ginger
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1 bunch collard greens, ribs removed and leaves chopped into 1-inch strips (or kale)
  • 34 cup unsalted peanut butter (chunky or smooth)
  • 12 cup tomato paste
  • hot sauce, like sriracha (AKA rooster sauce)
  • 14 cup roughly chopped peanuts, for garnish
  • cooked rice, to serve with


  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.
  3. 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.
  4. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.

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