African Peanut Soup

African Peanut Soup from The 30 Minute Vegan: Soup's On!
You know how sometimes you have really crisp, distinct memories of nothing in particular? I barely remember what I ate for lunch yesterday, but for some reason, I have a very clear memory of making peanut soup in our old apartment back in Wisconsin. I was frozen to the bone after getting home from work and looking out the kitchen window, I could see the snow falling in the street lights. I remember getting the cilantro out of the crisper drawer, measuring out the peanut butter, and chopping the onions. So now, I always associate peanut soup with cold weather and snowy evenings. Which kind of makes it perfect for January, right?

The 30 Minute Vegan: Soup's On!
This particular African Peanut Soup recipe is from The 30 Minute Vegan: Soup’s On! by Mark Reinfeld. I am so excited about this book–it contains over 100 plant-based soup recipes! But the best part is that almost all the soups come together in 30 minutes or less. Yes, you can have soup for dinner in 30 minutes! If you resolved to make more home cooked meatless meals in 2014, this is the kind of cookbook you need–these are doable recipes, not the fussy kind that you need to make on a Sunday afternoon. These are after work recipes!

African Peanut Soup from The 30 Minute Vegan: Soup's On!
Peanut soup is not exactly the lightest soup, but this recipe includes an option for trimming things down a little bit by using less coconut milk. I made the non-light version because even though this African Peanut Soup is pretty calorie-dense, it’s also very filling, so I don’t feel the need to go back for seconds. The chunks of sweet potatoes are perfect with the creamy, peanutty base; although the book recommends garnishing with a Red Pepper Coulis, we loved it with just a scattering of cilantro and chopped peanuts on top.

(PS – You can enter to win a copy of The 30 Minute Vegan: Soup’s On! on the Marketplace this month. Woo hoo!)

African Peanut Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6-8 servings

African Peanut Soup

From the book The 30 Minute Vegan Soup’s On! by Mark Reinfeld.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2013. www.dacapopresscookbooks.com

Ingredients

  • 3 cups vegetable stock or water
  • 2 (15-ounce) cans coconut milk
  • 1 cup diced yellow onion
  • 1/2 cup diced celery
  • 4 large garlic cloves, pressed or minced
  • 1 teaspoon 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 teaspoons sea salt, or to taste
  • 1/4 teaspoon ground black pepper
  • Pinch of cayenne pepper
  • 1 tablespoon wheat-free tamari or other soy sauce (optional)
  • 1 tablespoon Berbere spice mix (optional)
  • 3/4 cup creamy or crunchy peanut butter
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 cup roasted unsalted peanuts, for garnish

Instructions

  1. Place the vegetable stock in a 3-quart pot over medium-high heat. Add all the remaining ingredients, except the peanut butter, cilantro, and peanuts, and cook for 15 minutes, stirring occasionally.
  2. Remove about 1 cup of the liquid and place it into a small bowl. Add the peanut butter and stir until creamy. Return the mixture to the pot, stir well, and cook for 5 minutes, stirring occasionally.
  3. Add the cilantro, stir well, and garnish with peanuts before serving.

Notes

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.

http://ohmyveggies.com/african-peanut-soup/

Disclosure: I received a copy of The 30 Minute Vegan: Soup’s On! in order to write up this review.

Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. says

    Oh I love savory dishes with peanut butter! This soup looks delicious and I have all of the ingredients except for the Berbere spice mix. I could make this this weekend. Thanks for sharing!!

  2. says

    This is my kind of soup – something that’s filling enough to be a meal on its own, and the combination of peanut butter with sweet potato and spices always works for me! I also like when a soup is thick enough to hold toppings like peanuts without them disappearing down to the bottom of the bowl!

  3. says

    Ooh I remember the first time I saw peanut soup and it looked irresistible!! I am in love with the fact that this uses peanut butter AND sweet potatoes in the base! And I had to laugh at the first line of your post because I was trying so hard to remember what I ate for lunch yesterday…but of course I could remember exactly what I put in the banana cake I made last week. Thanks, brain.

  4. Kathy says

    This was really good. My husband loved it. I found a recipe to make my own Berbere spice mix. I can’t wait to have leftovers!!!

  5. Joel says

    I assumed this was a blended soup but I didn’t see that anywhere in the instructions. Checking to make sure you’re not supposed to blend it to make it creamy.

  6. Tracy McInally says

    do you have to puree the mixture to ensure sweet potatoes get mixed in? seems a little chunky putting into the pot for soup

  7. Karri says

    I love this recipe! I’ve blended it and just left it a little chunky and both are great! Wonderful and easy recipe!

  8. Colah says

    I’m making this tomorrow! The sweet potato and peanut butter combination reminds me of the times when I used to put PB on baked sweet potato instead of butter and how awesome it was. So I’m looking forward to this :-)

  9. olivia says

    This was the first soup that I have ever made and it was fantastic recipe. I absolutely loved the soup!! Thank you for posting this :)

  10. Ashley says

    This soup was delicious!!! I had to cook it longer because the sweet potatoes were taking a while but it was worth it. I added coriander and left out the celery. Even my non-vegan parents loved it! This is definitely a must-make!

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