peanut soup

Healthy African peanut soup with rice, based on a traditional West African recipe that’s packed with protein, vitamins and, best of all, flavour.

African Peanut Soup

brown rice ((uncooked))

vegetable broth

red onion

carrot

½ medium courgette ((zucchini))

peanuts

tomato paste

peanut butter

garlic

soy sauce

hot sauce

0.2 inches ginger, fresh ((0.2 inches = 0.5 cm = ½ tbsp powdered ginger))

Prepare the brown rice according to package instructions.

Bring the vegetable broth to the boil.

Cut the onion, carrot and courgette and add them to the broth.

Add the garlic and ginger to the broth as well.

Add the peanuts.

Add the tomato paste and peanut butter to the mixture.

Add the soy sauce last but check it’s not already too salty.

If you like it spicy add the hot sauce.

Let it simmer nicely until the rice is ready.

Serve in a bowl, eat. Yum!

A mouth-watering Peanut Soup inspired by African cuisine. High in vitamin A, C, fiber and iron. It’s vegan too!
Check out the full recipe here: 
http://hurrythefoodup.com/african-peanut-soup/

Servings: 2, Time: 25 minutes

Ingredients:

- 150g brown rice (1 cup)
- 700ml vegetable broth (3 cups)
- ½ red onion
- 1 small carrot or ½ of a big one
- ½ of a small courgette or ¼ of a big one
- A small handful of peanuts
- 3 tbsp tomato paste
- 3-4 tbsp peanut butter
- 1 garlic clove
- 2 tbsp soy sauce
- A few dashes hot sauce

Optional:
- 0.5cm of ginger (½ tbsp of powdered ginger)

Directions:

- Prepare the brown rice
- Bring 700ml of vegetable broth to the boil
- Cut the onion, carrot and courgette and add them to the broth
- Add the garlic and ginger to the broth as well
- Add the peanuts
- Add the tomato paste and peanut butter to the mixture
- Add the soy sauce last but check it’s not already too salty
- Let it simmer nicely until the rice is ready
- Serve in a bowl, eat
- Yum

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Preparing the brown rice

Boiling the vegetable broth

Cutting the vegetables

Adding the peanuts

Adding the soy sauce

Adding the hot sauce

Simmering the soup

Serving soup into the bowl

Superb African Peanut Soup | Hurry The Food Up

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.

Spicy Peanut Soup

olive oil

onion,

garlic,

ginger

sweet potato,

cumin

red chili flakes

chickpeas,

kale,

1/2-1 teaspoon salt, to taste

brown or white rice

chopped cilantro

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.

Spicy, nutty and delicious West African peanut soup, inspired by my time in Ghana. A hearty stew with incredible depth of flavor that can even be made nut-free using sunflower seed butter! Naturally gluten-free too.I know the ingredients list looks long, but most are pantry items and it really comes together easily :).

Vegan West African Peanut Soup

coconut oil

yellow onion

garlic (minced)

chili peppers

1 and 1/2 tsp paprika

tsp coriander

tsp white pepper ((or use regular pepper))

sweet potato (peeled

tomatoes

bay leaves

rosemary ((optional))

thyme ((optional))

collard greens

tbsp vinegar (divided)

salt and pepper ((to taste, for serving))

cilantro ((for serving))

Warm the oil in a large pot. When shimmering, add the onion, garlic, ginger, and chilis with a pinch of salt, and cook on medium heat until softened, about 5 minutes. Add the paprika, coriander, and pepper, and stir. Cook for about 60 seconds until fragrant.

Add the cubed sweet potato, tomatoes and tomato paste, and cook for about 5 minutes, stirring occasionally, or until the tomatoes are starting to break down and release their juices.

Add the broth and peanut butter, stir well, and bring to a boil. Reduce heat to a simmer and add the bay leaves, rosemary and thyme sprigs, and collard greens. Partially cover and cook for about 20 minutes, stirring occasionally, until the collards are tender and the sweet potato is soft. Stir in half of the vinegar.

Remove the bay leaves and fresh herb sprigs. Season to taste with salt (this dish generally needs a lot) and pepper, and add the rest of the vinegar if more acidity is needed. Serve with chopped fresh cilantro or parsley, and accompanying starch of choice such as potatoes or rice.

Okay, YUMMMM. Spicy Peanut Soup with Sweet Potatoes + Kale! Comforting and SUPER nutritious. Naturally vegan, gluten free, refined sugar free, ALL THE GOOD THINGS.

Spicy Peanut Soup with Sweet Potato + Kale

jalapeño, minced

sweet potatoes,

light coconut milk

water

salt

curry and/or turmeric

kale, stems removed, chopped

Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.

Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.

Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.

Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and a little cilantro if you&#8217;re obsessed like me.

Wow! What an amazing recipe Lindsay! Not only was I on the look out for a soup recipe which was completely different to the ones I usually cook, but as I've also FINALLY got myself a slow cooker, this is perfect. Can't wait to try it out! Oh, and Happy New Year to you and Bjork!

https://content.jwplatform.com/videos/oileT5i9.mp4

Sweet Potato Peanut Soup

This Sweet Potato and Peanut Soup is creamy and nutty with bold flavors. The coconut milk and pureed peanuts add richness to the silky smooth sweet potato soup!

Sweet Potato and Peanut Soup

avocado oil oil

onions

celery,

vegetable broth,

coconut milk

lime juice

Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add onion and garlic and cook, stirring often until the onion is starting to soften and brown, 5 to 6 minutes. Add celery, broth, sweet potato and salt, increase heat to high, cover and bring to a boil. Reduce heat to maintain a simmer and cook, removing lid to stir occasionally, until the potatoes are very soft and fall apart when tested with a fork or tongs, about 15 minutes.

Puree about half of the soup in a blender in two batches and add back to the pot. Puree the coconut milk and peanuts in a blender until smooth, about 1 minute. Stir the coconut mixture and the lime juice into the soup. Gently stir over low heat to warm through. Do not boil. Serve garnished with cilantro, chopped peanuts and Sriracha to taste.

This soup was a huge hit at my house!! Everyone loved it!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1518031641/ypnye78qz51ynwqzhfoe.mp4

Vegan Sweet Potato Peanut Soup with Coconut Milk. It's ultra creamy and rich tasting, but plant-based and gluten-free.

vegan sweet potato and peanut soup

Maafe (West African Peanut Soup)– A spicy peanut stew made with beef, sweet potatoes and carrots – good enough for a one pot meal and is delicious with served with rice&nbsp;

Maafe West African Peanut Soup

beef

smoked paprika

white pepper

onion

parsley

broth (chicken

vegetable (potatoes, carrots)

Salt and pepper

In a large saucepan, season meat with salt, and onions and boil until tender, depending on the choice of meat. You should have at least 3-4 cups of stock. Remove the meat and reserve stock (broth)

In a large pot, heat oil over low heat, then add the beef/chicken and sauté stirring, frequently, any browned bits off the bottom of the pot. Remove and set aside

Blend tomatoes, and 1/2 onion, garlic, and parsley. Add half of the onions to the pan , sauce for about a minute and pour the mixture in the saucepan; add paprika, white pepper and sauté for about 7-10minutes. Stirring frequently to prevent burns, add stock as needed.

Then add potatoes, Carrots, peanut butter paste, scotch bonnet pepper and about 3 cups broth. Continue cooking until potatoes tender- about 10 or more depending on vegetables. Throw in the browned beef, Adjust the soup thickness with water if necessary.

If not, return your soup to the heat and let simmer to desired thickness

Drip a little soup from your stirring spoon. If you are satisfied with the thickness of your soup, serve it.

A delicious but minimalist Virginia Peanut Soup made with roasted peanuts and six other ingredients. This soup is packed with protein and fiber and makes a meal by itself. A vegan, gluten-free, soy-free recipe.

Virginia Peanut Soup

peanuts,

celery stalks, chopped

vegetable stock

tsp celery seed (optional)

Salt and black pepper

In a skillet heat the olive oil and add the onion, bay leaves, celery seed if using, and celery. Season with salt and ground black pepper and cook for five minutes or until the onion softens.

Add the peanuts, stir to mix, then add 4 cups of the vegetable stock. Bring to a boil, cover, and cook for about 20-25 minutes or until the peanuts are very tender.

Transfer the soup to a blender, in batches if needed, and blend until very smooth. Return the soup to the pot and add more broth to thin it out. I use up the remaining two cups at this point for the perfect consistency.

Warm the soup, turn off the heat, and ladle into bowls to serve. Top with apples, peanuts or candied ginger pieces.

Super nutty, creamy, and silky-smooth sweet peanut soup! A healthy, not too sweet, and delicious snack!

Sweet Peanut Soup

full-fat coconut milk

maple syrup

tbsp glutinous rice flour

tsp salt

tsp vanilla extract (optional)

sesame seeds

Preheat oven to 350°F (175°C). Place the raw peanuts on the baking sheet and roast for about 10 minutes. Turn off the oven and leave the peanuts inside for another 3 minutes. Remove from the oven and let cool completely. Transfer the roasted peanuts to a clean towel and rub the peanuts inside the towel to remove the skin. Try to remove as much skin as possible. It&#39;s okay if there are still a few peanuts with the skin on.

Transfer the peanuts to a high-speed blender. Add the water and blend on high speed for about 1 minute. Strain the peanut milk through a nut milk bag.

Pour the peanut milk into a medium saucepan. Add the full-fat coconut milk, maple syrup, glutinous rice flour, salt, and vanilla extract. Bring to a boil over medium heat for about 2 minutes or until it starts to thicken. Depending on how thick you want your soup, add more glutinous rice flour (make sure to dissolve it in a tablespoon of water before).

Divide the peanut soup into small serving bowls, top with roasted peanuts, toasted sesame seeds, and a tiny drizzle of toasted sesame oil (omit if you are avoiding oil). Serve warm!

This peanut soup will keep for up to 3 days in the refrigerator.

Thank you so much for this simple and wonderful recipe. We've already made it twice and really enjoyed it both times. Didn't have rice flour and used tapioca starch instead which made it a bit thicker but still very enjoyable.

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Top 8 peanut soup recipes from across the web

The most viewed peanut soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

African Peanut Soup

Spicy Peanut Soup

Vegan West African Peanut Soup

Spicy Peanut Soup with Sweet Potato...

Sweet Potato and Peanut Soup

Maafe West African Peanut Soup

Virginia Peanut Soup

Sweet Peanut Soup

The most viewed peanut soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine