Vegetarian Peanut Soup
This West African peanut soup recipe is made with pantry staples and collard greens. It's a creamy, spicy vegan soup that's easy to make on busy weeknights.
Updated by Kathryne Taylor on August 5, 2024
I know that peanut butter, tomatoes and collard greens may seem like an unlikely combination, but I hope you’ll trust me on this one.
This recipe was originally inspired by a friend’s vegan cookbook called Local Bounty. With the author’s headnote, “Of all the soups we serve in my restaurant, this one is by far the most popular,” and his endorsement, I trusted that this soup was a safe bet.
If you love this recipe, be sure to check out the revamped peanut soup with sweet potatoes and chickpeas in my cookbook!
We taste-tested the soup with a few different hot sauces (none of them African) and decided that we liked sriracha was the best. It provides just the right punch of heat.
The end result is a creamy, nourishing soup made of basic pantry ingredients, herbs and greens. It doesn’t require much prep and the hot sauce cuts down on the total number of ingredients, so it’s perfect for cold days and lazy weeknights.
I originally titled this soup “West African Peanut Soup.” While it’s inspired by West African peanut soups, it’s not authentic by any stretch. I’m told that authentic recipes do not contain collard greens, and I believe they often contain meat, among other details.
As a vegetarian, this recipe may be the closest I’ll ever taste to the authentic dish, and I love it for all of the aforementioned qualities. Whether you’re vegetarian, vegan, or follow any diet under the sun, I hope you love it, too!
Vegetarian Peanut Soup
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. Recipe yields 6 bowls.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 1 medium jalapeño (optional, for heat), seeded, ribs removed, and finely chopped
- 1 teaspoon fine salt, to taste
- 2 tablespoons finely grated or minced fresh ginger
- 4 medium cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- ¾ cup creamy peanut butter*
- 6 ounces tomato paste
- 1 medium bunch collard greens or kale (about 8 ounces), tough ribs removed and leaves chopped into bite-size pieces
- Hot sauce, preferably Sriracha
- For serving (optional): 1 batch of cooked brown rice
- For garnish (optional): ¼ cup roughly chopped roasted peanuts and a handful of chopped fresh cilantro
Instructions
- In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion, jalapeño (if using), and a dash of salt. Cook, stirring occasionally, until the onions are translucent, about 5 to 8 minutes. Add the ginger, garlic, and salt. Cook, stirring frequently, until fragrant, about 1 minute.
- Pour in the vegetable broth and water, increase the heat to medium-high, and bring the mixture to a simmer. Cook for 15 minutes, stirring occasionally and reducing the heat as necessary to maintain a gentle simmer.
- Meanwhile, in a heatproof medium bowl, combine the peanut butter and tomato paste. Transfer 1 to 2 cups of hot broth from the pot to the bowl. Whisk the mixture until smooth, then pour the peanut mixture into the soup and mix well.
- Stir the collard greens into the soup and continue cooking until the soup is nice and thick, with sufficiently softened greens, 15 to 25 minutes longer. Season the soup with hot sauce to taste (I usually add over 1 tablespoon Sriracha, but I like spicy soups). Remove the pot from the heat and add more salt to taste, if necessary (I often add up to ½ teaspoon more).
- Serve the soup in bowls as desired—perhaps over cooked rice, with a sprinkle of chopped peanuts and cilantro on top. Serve with additional hot sauce on the side.
Notes
Recipe adapted from Local Bounty: Vegan Seasonal Recipes by Devra Gartenstein and my cookbook, Love Real Food.
Change it up: Add 1 medium sweet potato, peeled and cut into ¼-inch dice, with the onion. You can also stir 1 can of chickpeas, rinsed and drained, into the soup with the collard greens.
*Peanut butter options: I use unsweetened natural peanut butter in this recipe (salted or unsalted both work). If you’re allergic to peanuts, substitute almond butter or sunflower butter and skip the peanut garnish.
Recipe edits: In 2025, I retested this recipe and matched it to my cookbook’s cooking method, which yields superior flavor and texture. The ingredients are the same, besides adding some olive oil to sauté the onion and an optional jalapeño, for heat.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Amazing soup ….. love it love it love it …. keep telling my friends about your site and your recipes …. thank god you exist
I lived in Benin and Togo for a year as an aid worker and this soup warms my heart and brings back a sweet nostalgia from living in this beautiful place… thank you so much for this delicious recipe!
They commonly pair this with fufu- a mashed up starchy root. Typically a long process to make, but you can find online for an easy instant version. Thanks again!
Freakishly good! Comforting, warm, and satisfying.
Also Made some without the rooster sauce, and poured over rice for my one year old son; he loved it.
Thanks for the share!
Planning to make this tonight. The recipe calls for unsalted peanut butter but should it be sweetened peanut butter or the unsweetened “natural” kind that you have to mix the oil back in as it separates?
I suggest a natural peanut butter. I hope this helps!
I have been thinking about this soup all summer. I kept telling myself “it’s too early for soup, I’m not going to make it yet.” Well, even though it’s 87 degrees where I live today, I went ahead and made it because I couldn’t wait any longer (and it’s September which means it’s soup season now, right?) It was AMAZING. I enjoyed it with a pumpkin beer to usher in fall :) I made a couple of alterations: I couldn’t find unsalted peanut butter, so I used regular natural peanut butter (just peanuts and salt). I also underestimated how much vegetable broth I would need, so I used 4 cups of low sodium vegetable broth, and 2 cups of regular vegetable stock. Because of the extra salt from my modifications, I didn’t add any salt to the soup. I’m so happy with this soup, and can’t wait to eat the leftovers!!
I love that, Emily! Soup all time, if you love it right :) Thanks for your review!
This Is A Delicious Recipe! Next time I will Add in the Sweet Potato! Thanks For Sharing!
Just made this and it’s soooooo good! Quick question about the ginger. I feel like I chopped it pretty small, but it still feels almost raw when I chew it. Any tips for next time? Thank you for the recipe!
You could try to grate it next time. Thanks for your feedback, Nicole!
Have made several times. It is a winner! The more greens, the better. Freezes well and in my opinion tastes even better after freezing and reheating.
Wonderful, Martha! Thanks for your review.
You white washed an authentic staple. This is far from West African. I recommend when paying homage you get the story of the culture right and not disrespect with sirachha or whatever substitutes you deem right. Authentic ground nut soup does not garnish with peanuts or use collard greens.
Hello, I’m sorry this recipe frustrates you. I try to keep recipes as authentic as I can and adding my interpretation. I do appreciate your feedback!
Boy, there are a few grumpy people on this page. I guess you should title this recipe “white girl’s adaptation of an African stew” haha. This is a delicious version of a dish I may never otherwise get to experience, and I appreciate your spin on it. You are a creative and talented cook. One question, I watch your little videos that show up next to the recipes but I don’t see anything to click on to be able to access that recipe. I don’t necessarily always have the time to go to the website and search the recipe, especially if it isn’t named. Thanks!
Hi Melissa! I appreciate it. I do try to keep recipes as authentic as I can, but put a twist on it. It’s helpful to hear feedback, though. Thanks for your feedback on the videos!
I don’t recall her ever stating that this was authentic. She is constantly recreating recipes, it’s part of being a good cook. Taking good food and putting your own spin on it. I understand that you are connected to your culture and a certain type of cuisine, but that doesn’t mean you can flip out at anybody who interprets it differently. If that were the case there would be no music, no new recipes, no new movies. Everything is recycled because half the time creativity is just adding on to old ideas. Inspiration comes often from the beautiful and wonderful things that came before us, in and out of our own culture. I think as long as she’s doing her best to create good food, she’s not bastardizing anything. She never made a claim that this was authentic. And instead of being angry over something as ridiculous as a soup that is helping a lot of people find any easy dinner option, perhaps you could be excited that this soup could be a stepping stone to a cuisine that people have never tried before, and therefore would try the actual authentic version from West African culture in the future when they wouldn’t have before.
Bingo! I’ve seen this “recipe” on other sites and then went looking for the real deal (whatever that is) to see if I couldn’t replicate it. Some of the ingredients are across the board then it does vary depending on where you look. Instead of attacking and taking personal offense, enlighten. Celebrate our differences.
I used to think like “Real African,” like I insisted that real guacamole could never contain certain ingredients. As I learned more about the influences of the cuisines of different cultures on each other I learned that the best cooks don’t get hung up on how other people cook or eat, and also realize that some West African cooks might go ahead and add collards to their soup and think it’s an improvement.
This is not authentic at all. This is the most westernized version I have seen thus far.
I’m sorry you didn’t find this authentic. Thanks for your feedback, Naa. I try to keep recipes as authentic as I can, while making ingredients attainable.
How long will this last in the fridge? I’m hoping to make this ahead of time for a friend!
It should last a few days!
Thank you!!! Been wanting to make for a while so I’m very excited to see how it turns out. :)
Delicious! I added two medium sweet potatoes (diced) and a can of chickpeas; used 1/2 teaspoon cayenne instead of hot sauce; and since I didn’t have enough peanut butter, I topped it up with some tahini.
Thanks for sharing your variation, Jennifer!
I made this but i really hate peanut butter, so i used almond butter instead. It turned out pretty good, and i also added some red lentils to add more protein.
Great it worked so well with the almond butter, Olivia! I appreciate your review.
I love this soup and so did my dinner guests! I will definitely be making it again…and again.
Wondering if it freezes well. Has anyone tried it?
I believe others have froze this and liked the results!
Thanks for sharing! I need to cook ahead some and wonder how this would freeze. Now I don’t have to worry
One of the best things I’ve made or had in a long time. Thank you for sharing, regardless of authenticity, I found the simplicity helpful for my schedule.
You’re welcome, Chelsea!
I would not have any idea what is authentic but I do know what tastes good and this soup was amazing! I did make substitutions because I didn’t have all the ingredients. I used chicken broth and organic salted peanut butter. Nonetheless, it was sooo good that everyone at the dinner party wanted this recipe and are also passing it on as one of the best soups ever! Thank you for providing such an amazing recipe! Again, oh well if authenticity doesn’t call for crushed peanuts as a garnish! Nothing like making a soup even better!! Thank you!!!
Thank you for sharing, Cherie! I’m happy you were able to make this work with what you have on hand.
Deeeelicious!!! I will definitely be making this a staple fall/winter recipe! Thanks Kate!
So I’m giving this 5 stars, but I didn’t make it quite like the recipe called for becausr I used only what I had on hand (its cold and wet outside and I didn’t want to go to the store lol!).
I used 1/2 tsp of ground ginger instea of fresh, and sauteed it with the garlic and onion before adding the broth. I 3nded up using 6 cups of water and dropping in 6 chicken boullion cubes because I didn’t have any kind of broth on hand. I know this wouldn’t work for vegetarians or vegans, but it was okay for me and my roommate.
I used good ol’ JIF peanutbutter, and I subbed spinach for kale, and added a can of cannellini beans for protein. No sweet potato because I didn’t feel like chopping one up. I ended up garnishing it with crushed honey roasted peanuts, which was really good.
Despite all these things, this turned out absolutely delicious and filling. Will try making it exactly by recipe when I get the chance and report back!
I discovered this recipe quite a while ago & made it so many times.
We absolutely love it.
We have sometimes used other ingredients depending on what we have in the cupboard. Sweet peanut butter, dried garlic & ginger still produce a lovely soup.
Thanks for sharing.
Thanks for sharing, Yara! I’m glad this one is a staple for you.
Oh My Goodness! This recipe is life changing. I shared your recipe with social media friends…thank you!
Thank you…!
My husband made this last night and wow. I can not get enough. Can not wait to see more of your recipes.
This is honestly my favorite recipe in the whole world. I’ve made it probably a dozen times and love it more each time I eat it. It’s got the perfect balance of flavor and texture. Savory, spicy, and rich. Then you get the crunch of the collard greens. Yum! I do always add a sweet potato (listed in the notes), and really enjoy the texture it adds. I can’t wait to make this again! Thank you for showing me how to make my favorite food, Kate!
This soup really is pretty great! I’m happy you agree. I appreciate your comment and review, Miri!
Does this soup freeze well?
I believe others have had good luck with this one!
I LOVE this recipe, regardless of authenticity. It is like a hug in a bowl. I always saute the onion, garlic and ginger and then let it boil in a broth. Also, I have used just collards or even mixed greens with mustard greens or kale. It all comes out delish! My husband has a big appetite but we dont prefer the sweet potatoes in it so I use canned new potatoes rinsed well. I also usually simmer it longer to get a richer flavor. Its always better the next day. I have made this many times and have a pot cooking now. We pair it with brown rice and it is a wonderful, comforting and hearty soup that I will continue to make!
Thank you for sharing! I’m happy it was wonderful for you with your substitutions.
Delicious soup!!!! I haven’t found a recipes of yours I haven’t liked. I also made your Tortilla soup today. Very delicious as well!!!! If you had to pick your top 2 favorites of your soups which would you pick. Thank you
Thank you, Kara!
This is delicious. I made it from your cookbook and served it over rice like you suggested and it is a family staple! Thank you so much for this awesome recipe!
I made this soup tonight and it was phenomenal over some jasmine rice. It’s flavorful and perfect for this time of year, so the recipe itself gets 5 stars.
I do, however, see the points being made in the comments about appropriating the food of a culture that isn’t ours, and think that while you’ve shown some willingness to listen to the people who called you out on that, you haven’t actually DONE anything in response, which means the words you’ve said so far are pretty empty. It would be such an easy thing to address by changing the name of the recipe and adding a note as to why you did that.
Some food for thought.
Hi Aida, I’m happy you enjoyed the soup. I’m sorry you are frustrated by my approach to this recipe. I do my best, as I noted, to keep recipes as authentic as possible. But also adding my take on the recipe. I do appreciate your feedback!
Uh-mazing! This soup is so good!!!! My carnivorous husband loved it, and has said “that soup was REALLY good” about 5 times now. Even my picky 14yo son gobbled it up! I always love your recipes. Thank you! :)
You’re welcome! I’m glad your picky eater was able to enjoy it, too.
Such a delicious soup for this cold December day. Thank you!
I made the soup with the tomato paste and it still turned out thinner than I had anticipated. I reviewed the list of ingredients and instructions trying to determine if I had made a mistake somewhere. I would prefer not to add the sweet potato. The flavor was good, but the consistency was not what I was looking for. Any suggestions?
I’m sorry you didn’t like it. Did you not add the sweet potato?
We made this for a quick Christmas Eve supper after a day of prepping for Christmas. It was quick, easy and really delicious! Thank you.
You’re welcome, Susie! Thanks for your review.
This recipe has become a family favourite! It’s pretty versatile as well. I’ve made it to the recipe many times, and I’ve had to improvise as well and it always comes out delicious. My entire family has the flu, so I made this soup with a bunch of extra ginger and garlic ( had to use regular peanut butter and no greens this time as it’s all I had and I’m 8 months pregnant on top of everything and too tired to run to the store haha) and poured it over brown rice in individual bowls. Even my 3 year old ate a healthy bowl of it and we all know how hard it is to get a sick toddler to eat. Was the first thing he’s eaten in 24 hours and I can tell he feels a bit better. :) It’s easy on a sore throat and helps perk up an appetite. Best recipe in my arsenal now I’m sure!
Hooray! Thanks for your comment, Rin.
I really enjoyed this recipe. It is relatively simple to make while being a very hearty and flavorful vegan meal that is well balanced both in terms of flavor and texture. I will surely make it again in the future. Thank you for sharing.
You’re welcome, Britt!
I always serve this soup over farro, which gives it a nice texture and is super filling. This is a go-to for a quick dinner and is always a pleaser. Thanks!!!
You’re welcome, Sheila!
I made this last night, substituting PB2 for the peanut butter since I follow a no-oil diet. It was fantastic last night, and even better for lunch today!
I’m happy you were able to make it work!
This was absolutely fantastic, Kate! We just had it for dinner, it was amazing! I had never even heard of a peanut soup before and I was a bit skeptical at first (not a big fan of ginger) but it was soooooooo delicious. I didn’t have sriracha and hubby is not a big fan of spicy so I just topped my bowl with red pepper flakes and it was perfect. Will make a wild/brown rice mix to have it with tomorrow (we had a big country loaf with grains to accompany it today and it was great!!) I had this recipe saved for a while and I’m so glad I finally got around to it!
I’m glad you still tried it even being skeptical, Dina! Thank you for your review.
My friend sent me this recipe and it was delicious. Tasted even better the second and third night as leftovers. I actually like it with the sweet potato so I will add more next time. Also threw in a little dried mango powder (amchur), because I thought it might go with the other flavors. Perfect for winter when I need something to warm me up.
I’ve started out 2020 determined to eat healthier. I’ve been trying various vegetarian recipes I find on Pinterest. I made this one today and it is delicious! The reviews were so good that I doubled the recipe so we had plenty for left overs. I look forward to those! It was delicious per the recipe, but we also added a can of coconut milk to make it even more creamy. I think next time I will also add some pumpkin or sweet potato cubes. It’s a delicious recipe though! Thank you for sharing!
You’re welcome, Janeen!
Does this recipe freeze well?
I haven’t froze this one, but I believe others have and liked the result!
JUST MADE THIS! Meal prep Sunday got a boost with this!
Great to hear!
Made this tonight for me and my husband. We loved it! It was so easy and the flavors were amazing. I added a scoop of brown rice and 1/2 cup diced, roasted sweet potato to each bowl. Can’t wait to eat leftovers tomorrow.
Awesome recipe. I oven roasted some cubed yam with olive oil and topped each bowl of soup with a big pile of yams and peanuts. Lots of siracha too!
I learned roughly this recipe (as “groundnut stew”) from a vegetarian boyfriend who’d spent time in West Africa and have been making it ever since. I do use crushed and/or diced tomatoes but no or not much broth (I also normally add fuming and either coriander or sometimes oregano if I’m in a chili-ish mood), plus usually a smoky chipotle pepper or two. Also, I recommend experimenting with the vegetables; I normally do greens, at least one root or tuber, and chickpeas or crumbled tempeh, but the veggies vary widely: carrots, turnips, sweet or white potatoes; zucchini or winter squash, mushrooms (which are wonderful), or even frozen peas and corn once when I was stuck in the house. Also, it’s great served over polenta or even noodles as well as rice.
I’ve made this a dozen times now, and everyone has loved it. Today I’m making it for the second time for a friend who specifically requested it for his birthday party.
Agree with your recommendation to use the tomato paste. Tried the crushed tomatoes, and there is no comparison. The tomato paste makes a much creamier soup.
Cookie is a lucky boy to get the scraps from your kitchen.
Hi! I’m another Kate. :) I just made this for our supper, and even my meat-and-potatoes-guy husband liked it.
Hi Kate! Thanks for sharing. I’m happy you both were able to enjoy this recipe.
This has become a staple in my home. I love it! Thank you!
This is delicious! I just made it and it turned out fantastic! Thank you so much for this recipe; I am looking forward to my lunches this week.
OMG! We had peanut soup at a local restaurant recently and my husband just about dove into the bowl. So, of course I wanted to replicate it and found your simple and beautiful recipe. I write and create my own plant-based recipes, and often refer to other sites like yours for additional inspiration. This was a huge hit and I’ll be making it many more times!
Hi Kate did your carb count factor in the rice? I’m trying to figure out if the soup alone is ok for me to eat on low carb diet but 32.8 seems high. Thanks.
Hi Amy! Yes, this counted the rice.
This is a family (and book club!) favorite. Even my 2 year old granddaughter kept asking for “mo, mo pweez.” It’s easy and so yummy. Served over brown rice as you suggested makes for a very satisfying meal. Thanks so much!
Received frozen collard greens in my farm share, and I was like ugh, what am I going to do with those? Found this recipe in your cookbook, and it was easy and tasty. Even my beef-loving husband thought it was quite good. Will definitely make it again, even when I am not just looking to use up collard greens!