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 home 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?
This particular African Peanut Soup recipe is from The 30 Minute Vegan: Soup's On!
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 the New Year, 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!
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.
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
Recipe
Ingredients
- 3 cups vegetable stock or water2 15-ounce cans coconut milk1 cup diced yellow onion½ cup diced celery4 large garlic cloves, pressed or minced1 teaspoon seeded and diced hot chile pepper4 cups chopped sweet potato (½-inch pieces)1 ½ cups chopped tomato (½-inch pieces) or 1 (14.5-ounce) can diced fire-roasted tomatoes2 teaspoons sea salt, or to taste¼ teaspoon ground black pepperPinch of cayenne pepper1 tablespoon wheat-free tamari or other soy sauce (optional)1 tablespoon Berbere spice mix (optional)¾ cup creamy or crunchy peanut butter2 tablespoons finely chopped fresh cilantro½ cup roasted unsalted peanuts, for garnish
Instructions
- 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.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.Add the cilantro, stir well, and garnish with peanuts before serving.
Notes
Nutrition
This post was originally published on January 16, 2014.
mjskit 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!!
Kiersten Frase says
I made it without the spice mix and it was still delicious, so you could definitely omit that! 🙂
Genevieve 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!
Kiersten Frase says
Yes, soups are normally one of my least favorite things to photograph, but this one was a breeze since everything stayed put! 🙂
Kathleen says
I can't wait to make this!! I LOVE making soups. Thanks so much for posting.
Julie hennessey says
Absolutely delicious !!
Kelly @ Texas Type A Mom says
Even the picture looks fragrant! I need more soup recipes in my repertoire during the winter months.
Kiersten Frase says
Do you have soup weather in Texas?! 😉
Erika 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.
Kiersten Frase says
Our brains betray us! I totally remember the most bizarre things, but important things like pin numbers and passwords, nope. Why does that happen?!
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!!!
Kiersten Frase says
I'm glad to hear you enjoyed it!
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.
Kiersten Frase says
It's creamy from the coconut milk and peanut butter; it doesn't need to be blended.
Paula says
Just looking over the recipe and pictures of the soup...it looks amazing! Can't wait to try it!
Kiersten Frase says
Thank you--I hope you like it!
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
Kiersten Frase says
No, it's not meant to be a pureed soup; there are pieces of sweet potatoes and tomatoes in it.
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!
Kiersten Frase says
Thanks for your comment - I'm glad you enjoyed it!
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 🙂
Kiersten Frase says
It's such a good combination, isn't it?! 😀
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 🙂
Kiersten Frase says
I'm so glad you enjoyed it! 🙂
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!
aimèe artigliere says
Delicious! Thank you!
Aimèe Artigliere says
Delicious! Now a family favorite. Thanks so much!
June Burns says
Wow that looks incredible! So creamy and flavorful, mmmm 🙂
Millie | Add A Little says
Looks super tasty and comforting! Yum!
Alexa [fooduzzi.com] says
Goodness...this sounds insanely comforting! With this crazy cold weather we're having, I will be sure to give this a try! Thanks!
Lori @ RecipeGirl says
This looks so comforting and delicious! Totally my kind of soup!
Tyra says
Mmm mmm mmm can't wait to make this heart warming soup. I can just imagine the warmth from the heat and the silkiness from the coconut milk and peanuts gliding down my tongue and throat.
Janet says
Any thoughts on using a powdered peanut butter to ease up on the fat calories? I bought a jar, but I haven't used it yet.
Kiersten Frase says
I use powdered peanut butter in smoothies, but I've never cooked with it. My guess would be that it would work, but the soup would be a little thinner. If you try it, let me know how it turns out!
Danielle says
Did you use regular peanut butter for this or the natural, unsweetened, non-hydrogenated peanut butter? I used the natural stuff and felt like my soup lacked a little sweetness. Will try with regular peanut butter next time.
Megan says
This is amazing! Enjoying a bowl of it now.
Thanks for the fantastic recipe 🙂
Akanksha says
Wow! This was delicious and my husband is convinced this is what he wants to eat everyday for at least the next week. Was very easy once I got all the prep out of the way, I'm a little slow so it definitely took me more than 10 minutes :p thank you for posting!!