Name: West African Peanut Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: West African
Ingredients: 1 tablespoon olive or avocado oil; 1 small onion, diced; 1 medium sweet potato, peeled and diced; 2 tablespoons tomato paste; 1 tablespoon minced ginger (or ginger paste); 3 cloves garlic, minced; 15 oz crushed tomatoes; 3 cups chicken or vegetable broth; Just under 1 cup natural peanut butter, well-stirred; 15 oz small white beans (great northern or cannellini), drained; 2 oz spinach leaves, stems removed and sliced julienne; 1 tablespoon sriracha; Salt, to taste; Chopped peanuts, for serving; Minced cilantro leaves, for serving; Thinly sliced green onions, for serving

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Short Description

A hearty and flavorful soup blending rich peanut butter, sweet potato, tomatoes, white beans, and spices, finished with spinach and a kick of sriracha—topped with peanuts, cilantro, and green onions.

Why You’ll Love This Recipe

Comforting and rich: natural peanut butter and sweet potato deliver depth and warmth
Balanced plant-based protein: beans and peanut butter provide protein and creaminess
Layered flavors: tomato paste, garlic, ginger, and sriracha create a vibrant, well-rounded taste
Bright garnishes: chopped peanuts, cilantro, and scallions give an appealing crunch and freshness

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive or avocado oil
1 small onion, diced
1 medium sweet potato, peeled and diced
2 tablespoons tomato paste
1 tablespoon minced ginger (or ginger paste)
3 cloves garlic, minced
15 oz crushed tomatoes (canned)
3 cups chicken or vegetable broth
Just under 1 cup (scant cup) natural peanut butter, well-stirred
15 oz small white beans (great northern or cannellini), drained
2 oz spinach leaves, stems removed and sliced julienne
1 tablespoon sriracha
Salt, to taste
Chopped peanuts, for serving
Minced cilantro leaves, for serving
Thinly sliced green onions, for serving

Directions

Heat oil in a 4‑quart pot or Dutch oven over medium until shimmering.
Add diced onion and sweet potato; sauté until onions are soft and turning golden (sweet potato doesn’t need to be fully cooked yet).
Stir in tomato paste, minced ginger, and garlic mix until fragrant and combined.
Pour in crushed tomatoes and broth. Raise heat to medium-high, bring to a simmer, and cook for 10 minutes.
Place the peanut butter in a heat-proof bowl. Add two ladles of hot soup and stir until smooth and fluid—add more soup if needed.
Pour the tempered peanut mixture into the pot, stir thoroughly, and reduce heat to low.
Stir in drained beans, julienned spinach, and sriracha. Let beans heat through and spinach wilt gently (about 5 minutes).
Season with salt to taste. Ladle into bowls and garnish with chopped peanuts, cilantro, and sliced green onion.

Servings And Timing

Serves: approximately 4 to 6 portions (depending on size)
Prep Time: ~10 minutes (vegetables and ingredients ready)
Cook Time: ~25 minutes (including simmer and final combine)
Total Time: ~35 minutes

Variations

Vegan version: use vegetable broth and skip any optional animal toppings (already vegan); ensure peanut butter is free of animal additives.
Spice level: increase or skip sriracha and add cayenne or chopped chili for more heat.
Nut butter swap: try almond butter for a milder flavor or cashew butter for creaminess.
Greens option: substitute kale or collard greens for spinach—slice thin and adjust cook time slightly for wilt.
Protein boost: add cooked diced chicken, tofu cubes, or shredded rotisserie chicken in the final step.

Storage/Reheating

Refrigeration: store in airtight containers for up to 3–4 days. Stir before reheating.
Freezing: freeze portions for up to 3 months. Note peanut butter can separate slightly; stir well when thawed.
Reheating: reheat gently on the stove over medium-low heat, stirring occasionally. Add broth or water if soup thickens too much.

FAQs

How Can I Make The Soup Thicker Or Thinner?

For thicker soup, add more beans or reduce broth before adding peanut butter. For thinner consistency, stir in extra broth or water as needed.

Can I Use Crunchy Peanut Butter Instead Of Smooth?

Yes—you’ll get bits of peanut for extra texture. Start with a smooth variety if you prefer creamy consistency.

Can I Use Other Types Of Beans?

Absolutely—black beans, chickpeas, or pinto beans work well. Just ensure they’re well-drained and adjust seasoning accordingly.

Is It Possible To Make This Gluten-Free?

Yes—this recipe is naturally gluten-free, so long as your broth and peanut butter are certified gluten-free.

Can I Skip The Ginger Or Garlic?

You can omit one, but both add important aromatic layers. If omitting ginger, consider adding a pinch of ground coriander or turmeric.

Can I Substitute Peanut Butter With Tahini?

Tahini gives a different, less sweet flavor. It works but alters the traditional taste—start with half the amount and adjust to taste.

How Should I Adjust Salt If Using Homemade Broth?

Taste before adding salt since homemade broth can vary in sodium. Add a little at a time and taste as you go.

Can I Increase Protein Without Meat?

Yes—stir in extra beans, cooked lentils, or cubed tofu in the final simmer to boost protein.

Can I Add Coconut Milk Instead Of Broth?

You can replace part of the broth with coconut milk for a creamier, richer version—add after combining peanut butter to prevent separation.

Does The Soup Freeze Well?

Yes—freeze in airtight containers up to 3 months. Stir well after thawing; add extra broth if separation occurs due to peanut butter.

Conclusion

This West African peanut soup offers warm, comforting flavors balanced with spice, sweetness, and vibrant texture. Nutty and nourishing, it’s easy to customize—from plant-based to spicy versions—and satisfying for an easy weeknight meal. Garnish generously, serve gently warmed, and enjoy its rich, global taste.

Ezabella

West African Peanut Soup