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.
Holy cow! But hold the cow! Even the picky teenage boys liked this one! I thought it was going to be too much ginger since I’m normally not fond… But this soup was amazing! I didn’t change a thing.
Great recipe!! When my wife and I lived in Nigeria, the locals used cayenne like Europeans use ground black pepper so that’s what we used — worked well. I’d like to try the recipe again, using a little red palm oil to saute the veggies first, then adding broth.
This soup is delicious!! I did a semester in Ghana a few years ago and my host mom made peanut soup often – I’ve been looking for a recipe to make at home and this is perfect! (She didn’t use greens, but I really like that addition!) When I started cooking it I was worried that it wouldn’t end up as nice and thick as the soup in your pictures, but it thickened so nicely as it simmered and was delicious and creamy! My husband loved it as well!
Made it two nights in a row! Intensely scrumptious. Thank you, Kate! (Also, I’m glad your website is compatible with the app Pepperplate; I’ve saved a bunch of your recipes on that app to try soon because I’ve liked everything I’ve made so far from your site!)
Recipes like this make it easy being vegetarian. Would pick this dish at a restaurant if I could…Thank you for sharing a great recipe!
Not sure on this but nothing like the west African peanut soup we make
All you need is tomato paste tomato sauce scotch bonnet pepper African groundnut paste
Onion and oil sweet red pepper that’s it
It’s delicious no greens in it
I made this last week, and OMG it is DELICIOUS! Even my super-carnivorous (yuck) husband loved it…it was awesome. Thank you so much for sharing!
We are a big soup family. It could be 80 degrees outside and we would all be happy eating a nice big bowl of delicious soup! (seriously, though). We make your lentil soup a few times every month. This is my husbands new favorite, I’ve made it 3 times in the past 2 weeks! Thanks so much for the great recipe. It reminds me a lot of my dad’s Kare-Kare (filipino peanut soup) that was my absolute favorite growing up.
Hello Kate, this looks delicious! On the subject of sweet potato in soup my favourite creation at the moment is spicy sweet potato, tomato and coconut soup. A simple combo adding flaked coconut, cayenne, turmeric, pepper and fresh coriander to a cherry tomatoes, a little onion, red lentils and a couple of sweet potatoes. Blended. I am rather pleased with it but I bet you could make a more special version.
Sue in the UK
OMG!!! This was AMAZING!!!!!! served over jasmine rice and everyone loved it! Thanks for this awesome recipe! Will definitely be making this one again!
I’ve made this recipe so many times and it earns rave reviews every time. I made some last night and brought the leftovers in to share at work today. Everyone loved it!. I do add sweet potatoes and think it makes a really hearty soup. I garnish with chopped peanuts and sliced avocados. So easy…so delicious. I LOVE your blog!
Mmmh this creamy roasty spicy soup… I made it so many times I could shop the ingredients and cook it my eyes closed! Well maybe not if I want to keep it vegetarian. A slice of a finger would maybe alter the taste.
Love from France
Ooh this was yum!
Unfortunately, I didn’t check if my peanut butter was unsalted. It wasn’t. So over all it was a bit too salty (obvs my fault) Luckily mine got a little thick, so I diluted it with oat milk so that I went a bit creamy and then it was fine. Then I added agave nectar and more sriracha to give it a punch.
Had it with pilau rice which was a taste sensation.
I think adding more veg makes it more soup-like so I’ll do that next time!
This is absolutely fantastic. It’s so easy you could probably still make it with one arm tied behind your back, and it would still be the nicest thing you eat all week.
As a vegan, this is one of my favorite soups to make! I love the creaminess the peanut butter provides and it’s very simple to pour into containers, freeze and reheat later. To add additional protein, white northern beans offset beautifully the vibrant green chard. Instead of Siracha, I added fresh ginger which gave it a zing! When I make this soup it is very satisfying and filling.
I made this for dinner last night and it was amazing. Great recipe! I didnt change a thing only i ran out of peanut so crushed up some nuts lying around (cashew brazil and macadamia). Perfect food for my annoying cold.
I love this soup. Have made it at least 5 times now. However, I substitute fire roasted tomatoes for the tomato paste. I saute the onion, garlic, ginger, (and red peppers) in coconut oil, before adding broth (veggie bouillon plus water works fine). I also add garbanzos, sweet potato – and this time a stray potato & parsnip, plus as much kale as the pot can hold, and I usually add more when I reheat. My co-workers love it too!
I made this tonight and my husband, three teens and baby all loved it! It’s so good – definitely a keeper recipe. I made the recipe, as written, but served mine with quinoa.
This maybe my favorite recipe ever! So easy and delicious! Great paired with black rice!
This is one of my go-to recipes. I love it – it’s such a crowd pleaser, too! Thank you so much for sharing this!
Awesome, just awesome, whipped this up, super simple, this will become a winter regular for sure!
The best. Had to convince my girlfriend to try it, she was skeptical after surveying the ingredients. Now a fan!
I just made this and it was amazing!! I can’t wait to eat the leftovers for lunch this week!
I made this today for lunch and it was amazing! I’ve made a lot of soups the last couple of months, but both my boyfriend and I think this has been the best one. We had some leftover brown rice cooked with turmeric in the fridge, so I served it with that. I also used swiss chard instead of collard greens and Brazilian chili sauce instead of sriracha (kind of hard to find here), but it turned out delicious. Thank you for a great recipe! I think next time I’ll try to chop a small chili and put it in with the garlic, onion and ginger instead of using the hot sauce.
Nothing beats a hearty chicken peanut soup and your vegetarian spin on this popular African dish is just as delicious. This is the perfect comfort food for cold winter afternoons but i sure hope I have everything in my pantry so I don’t have to drive to the store, winters in Switzerland are crazy!
My mother in law first made this dish. I was skeptical at first. Because “kale” eww.. But while it was cooking it smelled so good. And ever since then, I have made it, and even doubled at times for left overs. My husband and I could get the entire pot in one setting. Bhaha. Haven’t tried it with rice yes, but this is our FAVORITE WINTER SOUP!!!
I’ve tried this recipe and I love it :) Thank you so much for sharing!
I love this recipe and make it often, even in summer! I add zucchini, yellow squash, Yukon potatoes, and sub kale for the collard greens. Delicious base to play with! Thank you!!
I made this for the first time last night. It was delicious and such a comforting soup. Thanks for the recipe :) I will definitely be making this again!
Awesome! Thanks, Sarah.
This stuff is amazing!! I found this recipe on here about 2 years ago and have been making it on a regular basis ever since. (I’ve made it so much, I don’t even need to look at the recipe anymore!). This is so good for a cool fall day, it’s super satisfying and hearty. I’ve tried it with kale when collard greens are not available, and it adds a bit of a crunchier texture. I’ve also grown to favor adding sliced toasted almonds on top, too.
Thanks for sharing such a great recipe!
Thank you, Emily! I am glad to hear it!
this soup was DELICIOUS, easy to make, and really flavorful! thanks for sharing! i used my food processor for the onion, ginger, and garlic and that saved a lot of prep time. :)
I was so excited to make this, but the soup came out quite clear & runny- not at all like the thick, creamy soup pictured. It still tasted good, but very different consistency than I had hoped for.
Hi Tallulah, I’m sorry to hear that. I bet it had to do with your peanut butter. You could add more peanut butter (and more tomato paste, for good measure), should you want to make it again.
I made this recipe last night and loved it! Super easy and it made my kitchen smell amazing. The soup was very flavorful with such a short list of ingredients. I added a can of garbanzo beans because I had some in the pantry – yum!
Awesome, I’m so glad to hear it!
Oh my gosh I’m in love!! I modified this a bit: added cauliflower & chickpeas, and used more peanut butter. This soup is amazing- and this is coming from someone who doesn’t even like soup. I also made coconut rice with it and I would highly recommend!!
Thanks, Rachel! I’m so glad you enjoyed it!
Hi there,
I really want to make this, it sounds amazing!
Do you know for how long it will stay good in the fridge of refrigerator?
Thanks!
Hi Thara, I’d say it keeps well for about 4 days in the refrigerator. That’s about how long any soup will last.
Just made this with kale and white rice. So good.
wow! this hits the spot and expands my list of staples.. thank you so much!!
Awesome! Thanks, Ruth!
I have made this recipe before and absolutely loved it. I was wondering how you’d suggest adding broccoli to the soup? I was wanted to know if adding broccoli to the boiling broth was best or if roasting the broccoli beforehand was the better option?
Thanks, Braxton! I have actually never added broccoli to soup before, so I’m not sure which would be better. Do let me know if you try!
I just made my third double batch of this, and wanted to thank you for posting such a delicious recipe. It’s a nice hearty soup that’s great to have on hand when the weather gets cool!
If you are too impatient to cook brown rice, you can add couscous, instead. I toasted about a cup of large couscous (sometimes called Mediterranean or Israeli couscous) in olive oil until golden, added 2x the volume of water and simmered until tender (about 15 minutes). You can throw it right in the soup pot and have a one dish meal, ready to re-heat in minutes.
Oh my goodness! I made this last night and we LOVED it! I did add one sweet potato and mashed it a bit in there after cooking it in the original broth. I added kale as our greens. We served over wild rice mix. Super good! Ours was a little salty (still very good) because I had salted peanuts. I kept it tame on the heat for my young teen and the rest of us (husband, older teen and me) added it later. Perfect meal! Thank you!
I love this soup! I first made it when a vegan, gluten-free uncle of ours came to visit but I love it so much I’ve made the recipe 3 or 4 times since- and am getting the craving for it again. Thanks for sharing!
I LOVE this recipe
Hey Kate. I made this soup for a gathering this weekend and it was a huge hit with everyone. Thank you so much for the recipe — it’s super simple, but so flavorful. I needed some hearty soup inspo that didn’t involve beans or lentils and this was perfect — everyone loved it and asked for it to be made again :)
Tried this tonight and loved it!!! Thanks so much for the recipe!!!!
Delicious! Wonderful balance of flavors. Will definitely make this again!
This soup was absolutely amazing. I did make a few tweaks to punch it up – I personally needed some tang, so added lime juice and a little bit of store-bought Harissa, which made it spicier. Amazing!
I also think this is a great base for some vegetarian protein – either tofu cubes or maybe even paneer (Indian cheese) cubes. However even without the protein, it worked. I served it over farro to make it hearty. I have a ton of leftover for my hubby and I and I can’t wait to taste it on Day 2, as we know all soups taste better the next day! Thank you so much!!
Looks so delicious!
I plan to make this for a book group this week, any suggested salads or sides, bread to pair it with aside from brown rice or quinoa?
I am sure this dish will taste good, but it should be re-labeled to “West African inspired” or simply “peanut sauce”. Otherwise, your title is very misleading. I am west African and I grew up eating and cooking our peanut soup/sauce, and your recipe tastes nothing like it. The ratio of peanut to tomato paste will make it too pasty, less peanut-y. Ginger is not an ingredient in that sauce. Africans use real peppers, not hot sauce, for fragrance and flavor. The peppers used are easily found here, so why not list them? What is the purpose of cooking the broth for 20 mins? The peanuts are cooked for much longer than 15 mins to take their ready-to-eat shape. I’m sorry to rate this recipe poorly. As an African woman, nothing gives me greater joy than to see my culture celebrated, but first, I would like to see my culture in what is celebrated before I identify with it.
Here are some quick tips:
Ditch the ginger or if you are into novelty (as I am), crush half of that amount with half of the onion and the tomatoes. Set aside.
Start with the peanut butter first in the broth. Cook for 20 mins. It will bubble up/foam and then settle. At that point, add in your blend and any smoke flavor spices you have in your pantry (since we’re talking vegan, it’ll do just fine).
You can add kale, spinach or any other green. Some people even throw in some okra.
Throw in the sauce one whole habanero. Be careful not to crush it, so you can control the heat. ( I love mixing green and red, but we do eat spicy)
Towards the end, add the amount of salt that strikes your fancy. Remember to remove the habanero before serving.
This sauce pairs perfectly with pounded plantains, or for your convenience here, with rice.
(Forgot to add) The other half of the onion can be thrown in the sauce and you can add more peanut for less tomato paste.
That being said, thank you for sharing. When you read my post, let me know, and I will delete my comments. I love that you are curious about various dishes. Happy Friday! :D
This recipe was amazing! My husband and I are both vegetarian and were looking for a spicy, filling soup for a chilly Sunday. Poured over brown rice, this recipe was perfection. I lowered the vegetable stock from the prescribed six cups to five and found the consistently to be perfect for pairing with rice. When I first saw the ingredients, I thought there was no way peanut butter, tomato paste and kale could possibly combine in an effective let alone tasty way, but I was absolutely wrong on that count. They are great! Thank you, Kate and Cookie, for your awesome recipes. I have a feeling I will be using your them for every meal from now on. Much thanks!
So delicious! I am a massive peanut butter fan but I was very dubious about putting it in a soup… However, the flavours were amazing together and it paired really well with fluffy brown rice. I will definitely be making this for friends!