This African Peanut Soup recipe is the bowl I reach for when the weather turns and I need something warm, rich, and a little unexpected.
It leans on natural peanut butter, sweet potato, and fresh ginger to build a soup that tastes like it simmered all day, even though it comes together in under an hour.
If you have never combined peanut butter with a tomato based broth before, this recipe is the perfect place to start.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
This pairs beautifully with a plate of jollof style rice on the side, and if you love bold peanut flavor, you will also want to try my Peanut Curry Chicken Recipe next.
Why You’ll Love This African Peanut Soup Recipe
This soup hits every note you want from a cold weather meal. It is creamy, a little spicy, and deeply savory, all from a short ingredient list.
The natural peanut butter gives the broth body without any cream or flour, so it stays naturally dairy free and gluten free.
It is also incredibly forgiving. You can swap the protein, adjust the heat, or add whatever greens are sitting in your crisper drawer.
- Ready in under an hour, mostly hands off simmering time
- Naturally dairy free and gluten free
- One pot, minimal cleanup
- Freezer friendly for easy meal prep
- Easy to make vegetarian, vegan, or with chicken
For another cozy option, check out: Nigerian Meat Pie Recipe
Ingredients
Most of what you need for this African Peanut Soup recipe is likely already in your pantry, aside from the peanut butter and sweet potatoes.
Use a natural, no sugar added peanut butter here so the peanut flavor stays front and center instead of getting lost behind sweetness.
- 2 tablespoons olive oil or peanut oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 jalapeno or Scotch bonnet pepper, seeded and minced (adjust to taste)
- 2 medium sweet potatoes, peeled and cut into 1 inch cubes
- 1 can (14.5 ounces) fire roasted diced tomatoes
- 1 cup natural peanut butter, creamy
- 4 cups vegetable broth or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 4 cups fresh spinach or chopped collard greens
- Cooked white rice, for serving
- Fresh cilantro and crushed roasted peanuts, for garnish
Read Also: Peanut Sauce Recipe
Kitchen Equipment Needed
You do not need anything fancy for this recipe, just a solid pot and a few basics you probably already own.
A heavy bottomed pot helps the peanut butter incorporate smoothly without scorching on the bottom.
- Dutch oven or other large, heavy bottomed soup pot
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Immersion blender (optional, for a smoother texture)
- Ladle
This soup is a great match for my Coconut Curry Chicken Recipe if you want to build out a full West African inspired dinner spread.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this soup, based on years of testing peanut based recipes in my own kitchen.
1. Cast Iron Dutch Oven
A heavy cast iron pot holds heat evenly, which matters a lot once the peanut butter goes in.
It keeps the broth from scorching while it simmers, and it doubles as a great vessel for stews, chilis, and braises well beyond this recipe.
2. Immersion Blender
If you like your peanut soup silky smooth rather than chunky, an immersion blender lets you puree part of the soup directly in the pot.
It saves you from transferring hot liquid to a blender in batches, which is always my least favorite part of soup making.
3. Natural Creamy Peanut Butter
A single ingredient peanut butter, with nothing but peanuts and maybe salt, makes the biggest difference in this recipe.
Brands loaded with sugar and palm oil throw off both the flavor and the texture of the broth.
4. Microplane Ginger Grater
Fresh ginger is non negotiable in this soup, and a microplane turns a knob of ginger into a fine paste in seconds.
It releases more flavor than chopping and avoids any stringy bits in your finished bowl.
You might also enjoy: Yellow Curry Chicken With Coconut Milk
Step-by-Step Instructions: How to Make African Peanut Soup
1. Sauté the Aromatics
- Heat the olive oil in a large Dutch oven or soup pot over medium heat.
- Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
- Stir in the minced garlic, grated ginger, and minced jalapeno.
- Cook for 1 more minute, just until fragrant, stirring constantly so the garlic does not burn.
2. Build the Spiced Base
- Sprinkle in the ground cumin and smoked paprika.
- Stir the spices into the onion mixture and cook for 30 seconds to toast them slightly, which wakes up their flavor.
- Season with a pinch of salt and pepper at this stage to build flavor in layers.
3. Add the Sweet Potatoes and Tomatoes
- Add the cubed sweet potatoes to the pot and stir to coat them in the spiced onion mixture.
- Pour in the can of fire roasted diced tomatoes, including all of the liquid.
- Stir everything together so the sweet potatoes are evenly coated.
4. Stir in the Peanut Butter and Broth
- Add the natural peanut butter to the pot.
- Pour in the vegetable or chicken broth gradually, stirring constantly so the peanut butter melts smoothly into the liquid instead of clumping.
- Once fully combined, the broth should look creamy and light orange in color.
5. Simmer Until Tender
- Bring the soup to a gentle boil, then reduce the heat to low.
- Cover partially and simmer for 20 to 25 minutes, stirring every so often to prevent sticking on the bottom.
- The soup is ready for the next step once the sweet potatoes are fork tender.
6. Fold in the Greens
- Add the fresh spinach or chopped collard greens directly into the pot.
- Stir well and let the greens wilt into the soup, which takes about 2 to 3 minutes for spinach or 6 to 8 minutes for collard greens.
7. Adjust and Finish
- Taste the soup and adjust the seasoning with more salt, pepper, or a splash of hot sauce if you want extra heat.
- If the soup is thicker than you like, stir in a little extra broth or water until it reaches your preferred consistency.
- If you prefer a smoother soup, use an immersion blender to puree part of the pot, leaving some texture behind.
8. Serve
- Ladle the hot soup into bowls, over a scoop of cooked white rice if desired.
- Garnish with chopped fresh cilantro and a sprinkle of crushed roasted peanuts.
- Serve immediately while warm.
Another cozy bowl worth trying next is my Roasted Carrot Ginger Soup, which shares that same warm, gingery backbone.
Tips for The Best African Peanut Soup
A few small adjustments make a big difference in how this soup turns out, especially the first time you make it.
- Add the broth slowly while stirring so the peanut butter incorporates smoothly instead of clumping.
- Cut the sweet potatoes into evenly sized cubes so they cook at the same rate.
- Start with less jalapeno than you think you need. You can always add more heat, but you cannot take it away.
- Let the soup rest for 5 minutes off the heat before serving, since it thickens slightly and the flavors settle.
- Use a natural peanut butter without added sugar or hydrogenated oils for the best flavor and texture.
If sweet potatoes are your favorite part of this recipe, you will love my Sweet Potato Soup Recipe as well.
Serving Suggestions
This soup is hearty enough to stand on its own, but a few sides turn it into a full spread.
I like to serve it with a simple starch to soak up the creamy broth and something bright to balance the richness of the peanut butter.
- A scoop of steamed white or jasmine rice
- Warm flatbread or crusty bread for dipping
- A simple cucumber and tomato salad on the side
- A squeeze of fresh lime juice over the top just before eating
- Extra crushed peanuts and hot sauce at the table
You might also enjoy: Slow Cooker Moroccan Chickpea Stew
Variations of African Peanut Soup
Part of what makes this recipe so easy to love is how adaptable it is to whatever you have on hand.
Try one of these variations the next time you make a batch.
- Add chicken: Stir in shredded rotisserie chicken during the last 5 minutes of simmering for a heartier, protein packed version.
- Make it vegan: Use vegetable broth and skip any meat additions. The recipe as written is already vegetarian.
- Add chickpeas: Stir in a drained can of chickpeas along with the sweet potatoes for extra plant based protein.
- Swap the greens: Kale, Swiss chard, or mustard greens all work in place of spinach or collard greens.
- Boost the crunch: Top each bowl with chopped roasted peanuts, sliced scallions, and a drizzle of chili oil.
Read Also: Crockpot Lentil Sweet Potato Stew Recipe
Storage and Reheating
This soup actually tastes even better the next day, once the flavors have had time to meld together.
It also freezes well, which makes it a great option for meal prep.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer safe container or bag for up to 3 months.
- Thawing: Thaw overnight in the refrigerator before reheating.
- Stovetop reheating: Warm gently over medium low heat, stirring often and adding a splash of broth if the soup has thickened too much.
- Microwave reheating: Heat in 60 second intervals, stirring between each, until warmed through.
This is a bowl I love making right alongside my Laksa Soup Recipe when I am in the mood for a soup filled week.
Nutritional Facts
Nutrition will vary slightly depending on the exact brands and quantities you use, but here is an approximate breakdown per serving.
- Calories: 320
- Protein: 11g
- Carbohydrates: 28g
- Fat: 20g
- Fiber: 6g
- Sodium: 480mg
For another comforting, protein forward bowl, take a look at my Thai Chicken Soup Recipe.
Health Benefits of Key Ingredients
Beyond tasting great, this soup brings a genuinely nutritious mix of ingredients to the table.
Each component plays a role in making this more than just a comfort food.
- Peanut butter: A good source of plant based protein and healthy monounsaturated fats.
- Sweet potatoes: Rich in fiber, vitamin A, and potassium.
- Ginger: Known for supporting digestion and reducing inflammation.
- Garlic: Contains compounds that support immune function.
- Leafy greens: Packed with vitamins A, C, and K, along with iron.
- Tomatoes: A source of vitamin C and the antioxidant lycopene.
Read Also: Lentil Soup Recipe
FAQs About African Peanut Soup
1. Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter works fine and adds a bit of texture to the finished soup.
Just know that the broth will not be quite as smooth as it is with creamy peanut butter.
2. Is African Peanut Soup spicy?
As written, this recipe has a mild to medium heat level from a single jalapeno.
You can easily reduce or increase the amount of chili to match your own spice tolerance.
3. Can I make this soup ahead of time?
Absolutely, this is a great make ahead meal since the flavors deepen after a day in the refrigerator.
Just add any fresh garnishes like cilantro and peanuts right before serving.
4. What can I use instead of sweet potatoes?
Regular potatoes, butternut squash, or even yams all work well as substitutes.
Keep the pieces a similar size so they cook evenly with the rest of the soup.
5. Can I make this soup in a slow cooker?
Yes, sauté the aromatics on the stovetop first, then transfer everything except the peanut butter and greens to a slow cooker.
Cook on low for 6 hours, then stir in the peanut butter and greens during the last 20 minutes.
You might also enjoy: White Bean and Kale Soup
African Peanut Soup
Ingredients
- 2 tablespoons olive oil or peanut oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 jalapeno or Scotch bonnet pepper seeded and minced (adjust to taste)
- 2 medium sweet potatoes about 1 lb or 450g, peeled and cut into 1-inch cubes
- 1 can (14.5 ounces) fire roasted diced tomatoes with their juices
- 1 cup natural peanut butter creamy, no sugar added
- 4 cups vegetable broth or chicken broth 960ml
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- salt and black pepper to taste
- 4 cups fresh spinach or chopped collard greens about 4 ounces or 113g
- cooked white rice for serving
- fresh cilantro chopped, for garnish
- crushed roasted peanuts for garnish
Equipment
- Dutch oven or large heavy-bottomed soup pot
- Sharp chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Immersion blender optional, for a smoother texture
- Ladle
Method
- Sauté onion in olive oil over medium heat for 4-5 minutes until softened. Add garlic, ginger, and jalapeno, cook for 1 minute until fragrant.
- Sprinkle in cumin and smoked paprika, toast for 30 seconds. Season with salt and pepper.
- Add sweet potatoes and stir to coat. Pour in fire roasted tomatoes with their liquid.
- Add peanut butter and gradually pour in broth while stirring constantly until smooth and creamy.
- Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 20-25 minutes until sweet potatoes are fork tender.
- Fold in spinach or collard greens and stir until wilted, 2-3 minutes for spinach, 6-8 minutes for collard greens.
- Taste and adjust seasoning with salt, pepper, or hot sauce. Thin with extra broth if desired. Use an immersion blender to puree for smoother texture.
- Ladle into bowls over rice if desired. Garnish with fresh cilantro and crushed roasted peanuts. Serve immediately.
Nutrition
Notes
- Add the broth slowly while stirring so the peanut butter incorporates smoothly instead of clumping.
- Cut the sweet potatoes into evenly sized cubes so they cook at the same rate.
- Start with less jalapeno than you think you need. You can always add more heat, but you cannot take it away.
- Let the soup rest for 5 minutes off the heat before serving, since it thickens slightly and the flavors settle.
- Use a natural peanut butter without added sugar or hydrogenated oils for the best flavor and texture.
- Store in the refrigerator in an airtight container for up to 4 days.
- Freeze in a freezer safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For a vegan version, use vegetable broth and omit any meat additions.
- Add shredded rotisserie chicken during the last 5 minutes of simmering for a heartier version.
- Kale, Swiss chard, or mustard greens all work well as substitutes for spinach or collard greens.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This African Peanut Soup recipe has become one of my favorite ways to warm up on a busy weeknight.
It is rich, a little spicy, and endlessly adaptable to whatever you have in your kitchen.
I hope it earns a regular spot in your dinner rotation the way it has in mine.
If you give this recipe a try, I would love to hear how it turned out.
Leave a comment below or share a photo, I always enjoy seeing your versions of this soup.
Recommended:
- Red Lentil Soup Recipe
- Cuban Chicken Soup Recipe
- Black Bean Soup Recipe
- Chicken and Wild Rice Soup Recipe
- Tom Kha Gai Recipe
