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.

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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Instructions

Heat oil in a 4‑quart pot over medium heat.
Add onion and sweet potato; sauté until onion is soft and golden.
Stir in tomato paste, ginger, and garlic until fragrant and combined.
Pour in crushed tomatoes and broth; bring to a simmer for 10 minutes.
In a bowl, temper peanut butter with a few ladles of hot soup; stir until smooth.
Add tempered peanut mixture to the pot; stir thoroughly and reduce heat to low.
Stir in beans, spinach, and sriracha. Cook until beans are heated and spinach wilts (about 5 minutes).
Season with salt. Serve hot, garnished with peanuts, cilantro, and green onions.

Notes

Use vegetable broth for a vegan version.
Adjust spice level by increasing or skipping sriracha.
Swap in kale or collards for spinach as needed.
Stir in tofu or extra beans for added plant-based protein.
Freeze well for up to 3 months; stir thoroughly after thawing.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: West African

Nutrition

Serving Size: 1.5 cups
Calories: 370
Sugar: 6g
Sodium: 620mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 14g
Cholesterol: 0mg