Creamy Peanut Butter Soup with sweet potatoes, chickpeas, kale, and warm spices. A hearty, vegan, and comforting dish ready in 40 minutes.
Let me start with a confession: when I first heard of Peanut Butter Soup, I was…skeptical. Peanut butter belongs on toast or in cookies, right? Well, not anymore. This dish completely flipped my expectations.
I discovered this recipe while binge-reading about West African cuisine (you know, one of those late-night food rabbit holes). The idea of combining peanut butter with savory ingredients like sweet potatoes and tomatoes fascinated me—and, okay, it also made me nervous. But sometimes, you’ve just gotta take the plunge.
The first time I made this soup, it was a chilly Sunday. I remember standing by the stove, stirring the pot, and thinking, “This smells way too good to fail.” One bite in, and I was hooked. The creaminess of the peanut butter, the sweetness of the potatoes, and that little kick from the chili—it was like a warm hug in soup form. Now, it’s my go-to comfort food whenever I need something cozy but unique.
Why You’ll Love This Peanut Butter Soup Recipe?
- Creamy and comforting: Thanks to the peanut butter, this soup is rich, velvety, and satisfying.
- Hearty yet wholesome: Sweet potatoes, chickpeas, and kale make it filling but not heavy.
- Globally inspired: The West African roots give it a unique and exciting flavor profile.
- Quick and easy: Ready in just 40 minutes, it’s perfect for busy weeknights.
- Naturally vegan: No substitutions needed for plant-based eaters.
Ingredient Notes:
Every ingredient here plays a role in making this soup unforgettable.
- Natural peanut butter: Stick to the unsweetened kind for that pure, nutty flavor. It’s the heart of the dish!
- Sweet potatoes: Their natural sweetness balances the savory and spicy elements perfectly.
- Chickpeas: Protein-packed and hearty, they add texture and keep you full longer.
- Kale: Adds a pop of color and a nutrient boost. Plus, it’s a great way to sneak in more greens.
- Ginger and chili: These bring warmth and a little zing, keeping the soup exciting with every bite.
Pro Tip: If you’ve got some crushed peanuts lying around, sprinkle them on top as a garnish. The crunch adds a fun texture!
How To Make Peanut Butter Soup?
Step 1. Sauté the aromatics.
Heat up the olive oil in a sturdy pot over medium heat. Toss in the diced onion and let it cook for 4–5 minutes, stirring occasionally, until it’s soft and golden. This is where the magic begins.
Step 2. Add the spices and tomato paste.
Stir in the garlic, ginger, chili, cumin, and tomato paste. Cook for another minute to release all those lovely aromas. Don’t skip this step—it’s where all the flavor blooms!
Step 3. Build the base.
Add the crushed tomatoes, sweet potatoes, chickpeas, peanut butter, and vegetable stock. Stir until the peanut butter is fully blended into the broth. Bring everything to a boil.
Step 4. Simmer away.
Lower the heat, cover the pot, and let the soup simmer for about 15 minutes. This gives the sweet potatoes time to soften and absorb all the flavors.
Step 5. Add the greens.
Toss in the chopped kale and simmer for another 2–3 minutes, just until it wilts. Season the soup with salt and pepper to taste.
Step 6. Serve and savor.
Ladle the soup into bowls and serve it hot. It’s fantastic with crusty bread or over a bed of rice. If you’re feeling fancy, sprinkle some chopped peanuts or a squeeze of lemon juice on top.
Want To Save This Recipe?
Storage Options:
This soup is just as good (if not better) the next day, making it perfect for meal prep:
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of water or stock if it thickens too much.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat as needed.
Note: The kale might get softer after freezing, but the flavor will still be spot on.
Variations and Substitutions:
This recipe is flexible, so feel free to make it your own:
- Protein boost: Swap chickpeas for cooked lentils or shredded chicken.
- Greens: Don’t like kale? Spinach or Swiss chard works just as well.
- Spice level: Want more heat? Add an extra chili or a dash of cayenne.
- Nut alternatives: Almond butter or sunflower seed butter can work, though the flavor will be slightly different.
What to Serve with Peanut Butter Soup?
While this soup is hearty enough on its own, pairing it with the right sides takes it to another level:
- Crusty bread: Perfect for soaking up every drop of that creamy broth.
- Steamed rice: A classic pairing that complements the bold flavors.
- Side salad: A fresh, tangy salad adds a nice contrast.
- Fried plantains: A nod to its West African roots, they make a delicious side.
Frequently Asked Questions:
Can I make this soup ahead of time?
Absolutely! The flavors actually deepen as it sits, so it’s perfect for meal prep.
Is it kid-friendly?
Yes, though you might want to leave out the chili if your kids aren’t fans of spice.
Can I use crunchy peanut butter?
Definitely! It’ll add a fun texture to the soup.
Peanut butter soup isn’t just a meal—it’s an experience. The bold flavors, creamy texture, and hearty ingredients make it the kind of dish you’ll want to make again and again. If you try it, let me know how it turns out! Did you follow the recipe to a T, or put your own twist on it? I’d love to hear all about it in the comments below.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Peanut Butter Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 4 garlic cloves minced
- 1 green chili finely chopped
- 1 tablespoon fresh ginger grated (or ginger paste)
- 1 tablespoon tomato paste
- 1 tablespoon ground cumin
- 1 x 400 g 14 oz can crushed tomatoes
- 1 medium sweet potato peeled and cut into 1-inch pieces
- 1 x 400 g 14 oz can chickpeas, drained and rinsed
- 75 g 1.7 oz natural peanut butter
- 1 litre 4 cups vegetable stock
- 100 g 3.5 oz kale, roughly chopped
- Salt and pepper to taste
Instructions
Prepare the base:
- Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced onion and sauté for 4–5 minutes until softened and lightly golden.
Incorporate the aromatics:
- Add the minced garlic, chopped green chili, grated ginger, tomato paste, and ground cumin. Stir continuously and cook for an additional 1–2 minutes until fragrant.
Build the soup:
- Add the crushed tomatoes, sweet potatoes, chickpeas, peanut butter, and vegetable stock. Stir thoroughly to ensure the peanut butter is evenly incorporated into the broth.
Simmer:
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 15 minutes, or until the sweet potatoes are tender and can be pierced with a fork.
Add the greens:
- Stir in the chopped kale and continue to cook for 2–3 minutes until the kale wilts and is evenly distributed throughout the soup.
Season and serve:
- Adjust the seasoning with salt and pepper to taste. Ladle the soup into bowls and serve hot. Optional garnishes include chopped peanuts, a drizzle of lemon juice, or crusty bread on the side.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
