Description
A rich, nutty, and slightly spicy West African-inspired peanut soup made with peanut butter, tomatoes, and warm spices. This hearty and comforting one-pot dish can be made vegan or with shredded chicken and is perfect served with rice, fufu, or bread for dipping.
Ingredients
Main Ingredients
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1 red bell pepper, diced
- 1–2 fresh chilies, chopped (optional, for heat)
- 1 can (14 oz / 400 g) diced tomatoes
- ½ cup natural peanut butter (smooth or chunky)
- 4 cups vegetable or chicken broth
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- Salt and pepper, to taste
Optional Ingredients
- 2 cups cooked shredded chicken (optional, for non-vegetarian)
- 2 cups chopped spinach or kale
- Chopped peanuts and fresh cilantro, for garnish
Instructions
- Heat oil and sauté aromatics: Heat the vegetable oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger, cooking until fragrant and softened, about 3-5 minutes.
- Add peppers and chilies: Add the diced red bell pepper and chopped fresh chilies (if using). Cook for 3-4 minutes until peppers begin to soften.
- Cook tomatoes: Stir in the diced tomatoes and cook for another 5 minutes to allow the flavors to meld and the mixture to thicken slightly.
- Prepare peanut mixture: In a separate bowl, whisk the natural peanut butter with 1 cup of the broth until smooth and creamy. This helps the peanut butter incorporate smoothly into the soup.
- Add liquids and spices: Pour the peanut mixture into the pot along with the remaining 3 cups of broth. Season the soup with ground cumin, smoked paprika, cayenne pepper if using, salt, and pepper. Stir well to combine.
- Simmer the soup: Bring the soup to a gentle simmer, then add the cooked shredded chicken if using as well as the chopped spinach or kale. Simmer for 15 minutes, stirring occasionally, allowing the greens to wilt and the chicken to heat through.
- Adjust seasoning and serve: Taste and adjust seasoning if necessary. Serve the hot soup garnished with chopped peanuts and fresh cilantro, alongside rice, fufu, or flatbread for dipping.
Notes
- Traditionally served with rice, fufu, or flatbread for dipping.
- Use chunky peanut butter for added texture.
- For a vegan version, omit chicken and use vegetable broth.
- Adjust spice level to your preference with more or less chili.
- Keeps well in the fridge for 3–4 days and freezes beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: West African Inspired
