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Vegetarian Peanut Soup

1/4

Vegetarian Peanut Soup

2/4

Vegetarian Peanut Soup

3/4

Vegetarian Peanut Soup

4/4

By cookieandkate.com

Vegetarian Peanut Soup

Prep:10minCook:35min

This West African-inspired peanut soup recipe is a creamy and comforting, spicy vegan soup. Made with a simple combination of peanut butter, tomato paste and collard greens, this soup comes together quickly and would be a great weeknight meal. If you love spicy flavors like me, don't hesitate to use liberal amounts of ginger and garlic.

Updated at: Mon, 30 Sep 2024 05:18:27 GMT

Nutrition balance score

Great

Glycemic Index

29

Low

Glycemic Load

8

Low

Nutrition per serving

Calories411.3 kcal (21%)

Total Fat30 g (43%)

Carbs27.6 g (11%)

Sugars12.7 g (14%)

Protein16.9 g (34%)

Sodium905.9 mg (45%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 cupslow-sodium vegetable broth

2 cupswater

medium, chopped

2 tablespoonsfresh ginger

peeled and minced

1 teaspoonsalt

1 bunchcollard greens

or kale ), ribs removed and leaves chopped into 1 - inch strips

¾ cupunsalted peanut butter

chunky or smooth

½ cuptomato paste

like sriracha, aka rooster sauce

¼ cuppeanuts

roughly chopped, for garnish

cooked, for serving, optional

Instructions

View on cookieandkate.com

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Notes

53 liked

0 disliked

Delicious

Easy

Go-to

One-dish

Makes leftovers

Rcecile· last month

Added some ground beef as protein and it went wonderfully with the rest of the dish! Also added a jalapeño for spice according to the notes on the website’s recipe.

Les· last year

This is a go-to for our family, make it about once a month. Sriracha is a must as a topper!

Joseph Robbins· last year

Under 30 minutes

I had an 8 oz package of mushrooms and added them and it came out good.

I had an 8 oz package of mushrooms and added them and it came out good.

D A· last year

Makes leftovers

I listened to the advice and added some sweet potato to make it heartier and more nutritious. I served it with brown rice as well. Super yummy!

Dawn Divirgilio· 2 years ago

This recipe is different in her cookbook. Add a sweet potato, can of chickpeas, and jalapeño! One of my favorite dishes.

Lauren Brandkamp· 2 years ago

Delish, so cozy. Tastes surprisingly good with quinoa

Lauren· 2 years ago

Makes leftovers

Under 30 minutes

I don't always add the greens. It needs the brown or wild rice with it, and chopped peanuts, for texture.

Jess and Gabby· 2 years ago

Makes leftovers

Added curry spice for more flavour Substituted vegetable broth for chicken broth as that is what we had

Shannon Graham· 2 years ago

2 tbsp sriracha

Amy Tarr· 2 years ago

Makes leftovers

Special occasion

Liked it!! Kids were their usual selective selves but ate the sides of bread, rice, tofu. Blended the soup, skipped the collards, then added chickpeas. Added hot sauce to bowls instead of pot.

M W· 2 years ago

I wasn't really sure what to expect with this combination of ingredients but it was delicious and something about it feels special.

Melissa Beveridge· 3 years ago

Super easy and delicious. My toddlers liked it too. Added chicken and served over quinoa instead of rice.

Super easy and delicious. My toddlers liked it too. Added chicken and served over quinoa instead of rice.

Sarah Espinosa· 3 years ago

Makes leftovers

Leilani Jonas· 3 years ago

Makes leftovers

Special occasion

Fine soup. Wanted it more peanuty so doubled the amount of peanut butter, added onion powder and smoked paprika. Also added a bit of coconut sugar to offset the sour tomato paste.

Fine soup. Wanted it more peanuty so doubled the amount of peanut butter, added onion powder and smoked paprika. Also added a bit of coconut sugar to offset the sour tomato paste.

Marie-Pier Larouche· 3 years ago

Under 30 minutes

it is so quick to make, yet so good!

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