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.
Warmed my bones and filled my belly. This soup is soooo easy and delicious.
That’s great! Thank you for the review, Shannon.
We absolutely love your recipes!! I use them all the time for my meal prep shop and am going to make this one today for the lunch crowd. I will keep you posted on how it goes!! Thanks so much for your relishes vegan options. Love your flavours!!
Thanks for sharing, Brenda! Yes, please let me know how it goes
I made this last night, am eating leftovers as we speak, and could not be more excited about how it turned out! This was really simple to make and the flavor combinations were really satisfying. The combination of peanuts, tomato paste, and collards didn’t sound off-putting to me but if it does to anyone else debating on whether or not to make this, push the doubts aside! This will definitely become a new go-to recipe for me. Thanks for sharing!
Wonderful, Michaela! Thanks for sharing and for your review.
I had my first taste of peanut soup from a friend who hails from Guinea West Africa. I made this soup and was not disappointed! Absolutely delicious and beautiful! Thanks Kate (and Cookie)!
I’m glad it didn’t disappoint! You’re very welcome. I appreciate the review, Tafrica!
Delicious soup recipe Kate. I’ve made it several times in different variations of greens. We have used Kale, Spinach, Chard, Napa Cabbage and Grelos. It’s all good. We like to bump it up with a chopped serrano. The recipe is yum. Been a fan and follower for a long time. Your site is always creative and inspiring. Thank you for your hard work. Blessings to you and Cookie, Rich.
You’re sweet, Rich! Thank you, for your review.
Hi ive just made the west African peanut soup for my fussy veggie son, he loves it. Does is freeze ok??
Thank you
It sure does!
I’m new to vegan cooking and trying to find exciting recipes that will help us adapt to meatless meals. Is the Peanut Butter sugar free natural? Or is it the regular grocery store PB w/ sugar?
I prefer with just peanuts. Hope this helps!
Perfect! That’s what I assumed but didn’t want to guess at it! Thanks Kate – can’t wait to try it!
This was so good! I replaced one of the six cups of broth with a can of coconut milk and added coriander, cumin, cayenne and cinnamon. I also went ahead and added that sweet potato. So yum! Thank you!
You’re welcome!
I was looking at the nutrition information and wonder how it’s possible that one serving of this stew has 13 grams of added sugar??? The only ingredient that might contain added sugar is the peanut butter – though that would be a big stretch since it’s only 3/4 cup. (or maybe the tomato paste- again, quite a stretch given the small amount). Could this be a mistake?
The nutrition information is not added sugar, but overall sugar content of the dish. A lot of food has sugar naturally already in it. Hope this helps! See more on my nutritional disclaimer here: https://sooka.info/nutrition-disclaimer/%3C/a%3E%3C/p%3E
Just made last night and so AMAZING. Thank you for this delicious recipe!!!
You’r welcome, Amber! Thanks for your review.
I loved how simple this recipe was and the flavor was phenomenal. I’m diabetic so instead of rice I cubed up some tofu and it worked really well with this thick creamy soup. This is a keeper and will be made many more times. Thanks Kate.
Thanks for sharing!
This is my go-to recipe for peanut soup. I’ve made it so many times and it’s always amazing.
Great to hear, Fae! Thanks for your review.
I love your recipes so much. I made this with butternut squash and it was really good. Thanks for everything :)
You’r welcome, Josie! Thanks for your review.
so good it feels like I’ve been trying to, thank you for the recipe
You’re welcome!
This is so delicious I’ve made it twice in a week!
It tastes like a cross between tomato soup, a makhani curry, and satay. Best recipe I’ve found in a while.
Thanks!
I’m sorry. This was just gross.
I’m sorry you felt that way! It may just not be the flavor combination for you. Thanks for sharing!
Hi I love your recipe and I would like to try it I was wondering how you got the rice to the side of the bowl as the picture shows?
Hi Liz, I simply piled up the rice high on one side of the bowl before ladling soup in. Hope you enjoy it!
I made this tonight and I was really looking forward to it. I had an African peanut stew years ago and was hoping for something similar. All I can say is ‘OMG I can’t wait to make this again!” It was sooo easy, came together in a hot second and wow, my family has a filling flavorful dinner that made every single one of them happy.
Sweet potatoes were in the original stew I had so I wanted to incorporate them. Of course I didn’t have any so I diced half of a small sugar pumpkin and added that. I served it with more Sriracha for those that love spicy food. Next time I will probably use much less Sriracha (and let the kids go to town on their own servings).
Thanks for making my night awesome and adding new favorite to my weekly rotation.
Love that! I’m glad it met your expectations and will be a regular for you now. Thanks, Karen!
Uuugggghhhhh this is so good!!! Quick and easy too! Australia doesn’t seem to have collard greens so I made it with kale. I used 4c stock and 2c water (so I didn’t have to waste or freeze half a litre of stock). I ate it with (more) kale and sourdough bread. I basically dipped the two into the soup then ate any leftover soup once the bread and kale were gone. For that reason I think it’d also make a nice warm dip. I got about 4 small meals out of the recipe. I recommend making a double batch whether you’re feeding a group or just yourself.
Kale works great! Thank you for sharing you experience. I’m happy it was such a hit with you!
It was amazing!!
I added a few chopped carrots too.
Yummm!
Thank you, Nat!
I make this everytime I’m sick and often in between. You can add anything pretty much and it’s delicious. Use chunky peanut butter, you won’t regret it.
Thank you, Seppie! So much goodness in this, no wonder you eat it when you need to feel better.
I made this to feed a friend who has been under a lot of stress and reported having little appetite. She asked for seconds!
Wonderful, Karen! Thanks so much for sharing.
Just Wow. This recipe is amazing! The flavor balance is perfect. I used kale instead of collards and supplemented the siracha with some ground cayenne. I’ll be making again soon for vegan thanksgiving!
Great! I love this option for Thanksgiving. I appreciate your feedback, Katie!
OHMIGOD, so amazing!! I made this yesterday as part of my meal prepping for the week. I thought my fiance and I would have at least 3 meals with this soup AFTER I put some away so I can take for lunch. I was WRONG, after nearly an out of body experience with just my cup and half worth a soup, I went back to the kitchen for seconds, he beat me to it and asked if I was going to have any more because he was going to finish it…ALL of it. With a sad heart I let him finish the glorious soup all the time patting myself on the back because I had the forethought of putting some aside for lunch. 12:00pm can’t come fast enough!
You crack me up, Mahogany! Thank you for your detailed comment. I love this is a hit for you!
I made this soup and added the chickpeas as it was recommended in the cookbook (without sweet potatoes because I am not a fan) and it was Ah-MAZ-ING! I was skeptical but I kept flipping back to this recipe in the book and finally took the leap. I feel like this is a guilty pleasure I will be making time and again – thanks Cookie + Kate!
Also, to any reader that has not yet bought the book – this is my go-to weekly meal planner. Mine is full of scribbles splatters and smudges, so you know it is well loved. I promise you won’t be disappointed.
Thank you so much for your praise, Kimber!! You’re the best. :)
This is one of my new favorites! I halved the recipe today but my family likes it so much that I am making it again tomorrow to have the rest of the week!
It is really good! Thanks for sharing, Lindsey!
I had this recipe in my bookmarks for awhile. It called my name today, on a cold evening. Absolutely delicious! Creamy, rich, with complex flavors and very filling. I added the sweet potatoes and skipped the rice. Will make this again.
Thanks for trying it, Michele!
Hi
this receipe is like magic. Serves very well at any occasion. People love it and you dont worry about left over because everything goes fast! People love it for potlucks. Thank you so much for this recipe :)
I love that! Thanks for sharing you loved it, Tejal.
Hands down my favorite soup of all time!! I especially like your version in your cookbook that includes chick peas!
They are both delicious! Thanks, Caitlin!
I never comment on recipes but this was so amazing I had to say something! DELICIOUS and so healthy! Absolutely saving this recipe. Highly recommending it to others, too. :)
I’m glad you did! Thanks, Mary!
I have made this recipe soooooo many times! I change it all the time but stick with the same base. Sometimes I add jalapeños, sweet potato, coconut milk, and cinnamon. Tastes amazing every time! Thanks for the recipe.
I love it! Thanks for sharing, Veronica. I appreciate the feedback.
I loved the soup’s taste but the smell of the cooking red onion was harsh. Could I use a milder onion or is the red one required? My whole family liked it and they don’t eat anything vegan, ever.
Red onion really works well, but if you prefer a slightly different flavor you could use a yellow onion. Thanks for the review, Dani!
I made this dish last night—it was absolutely delicious! A big hit with the family :) I would love to make this as part of our Christmas dinner (this may sound strange lol, but i’m hooked!) I was wondering if you had other dishes to recommend that pair well with this one? Thank you!
My simple green salad would pair nicely with this!
Love this recipe and have made it many times. Tonight I didn’t have the optional sweet potato, so I used a beet. It actually worked and looked very red and green – Christmas-y :) :) :)
Thank you, Megan!
This soup has become a staple in my menu rotation. I have added black beans or chickpeas, depending on which I have on hand- nice additions.
Love it, Hilary!
It’s getting freezing cold (and dark) here in Finland, but this soup definitely helps! :D It makes my family all warm and fuzzy during these harsh months. Thank you Kate! Yay!
You’re welcome! Stay warm, Pirita!
i’ve made this twice and am serving it again tonight for a group game night. i’m going to try with sweet potato tonight. i’ve done with chicken as well, both ways are delicious, back to veggie tonight.
Thanks for sharing, Lisa!
This was fantastic. My kid has a peanut allergy, so I substituted whole sunflower seeds, run through the blender. A big hit. Also added paprika, turmeric and cumin. Will make again!
Great thinking, Scott! I’m glad your family was still able to enjoy it.
Just cooked this bad boy up and it’s bomb! The whole fam loved it :D
Love it! Thanks so much for you review, Spencer.
A delicious soup and very satisfying. I swapped Salam Oelek (chili-garlic paste) for sriracha, which can have an off putting after taste to me. I added the sweet potato for added veg.All in all a brilliant recipe.
Thanks for sharing, Enzo! I appreciate the review.
Omg! I had never even tried peanut soup before but this is fantastic. I made it exactly by the recipe and I wouldn’t change a thing.
I’m so glad you tried it, Cara! Thanks for letting me know you loved it.
This soup is so, so, so good!! It’s in our regular winter rotation and is one of my favourites. I usually add a bit of honey to bring up the sweetness, but that’s purely for personal preference. Highly recommend this recipe!!
Thanks for sharing, Emily!
yum, just made this. so good! I used some mustard greens and broccoli greens sine that’s what I had on hand. Would love to try with collard greens. I was also very generous with the ginger. Will definitely be making again
Thanks for sharing, Sofia!
Just gave this recipe to a friend for the umpteenth time and realized I’d never left a formal review. This is a full regular-rotation meal in our house and we love it so much. Definitely suggest folks mince the ginger – I feel like a micro plane paste gets lost and I like the little “zings” of ginger while I’m chewing. Also, don’t be afraid to really thicken it up with even a tad more PB and Paste than is listed here – I go closer to 1 cup pb / 3/4 cup paste and it’s still totally a soup and not too thick. Delish!! Also, hello from a fellow Kansas Citian!
THank you for sharing the C+K love and coming back to comment!
I actually used the recipe from your cookbook, which does add sweet potato — I do like that addition (I left out the chickpeas that recipe includes). It was tasty, but next time I’ll add a lot more greens. It’s tasty but extraordinarily rich. I added a tiny splash of white wine vinegar to my bowl; lime would work as well. I realize that’s non-traditional, but I needed a bit of acid to balance the richness. I might use a bit less peanut butter, just for personal preference.
I love the cookbook version as well! Thank you for sharing! I think you know your taste buds well. I appreciate the review, Meg!
I made this for my friends who feel every meal should have meat and they loved it! They said they were going to add it to their weekly rotation- score one for incredibly delicious vegetarian fare!
I myself adore this soup and make it whenever I am I a cooking phase.
Hooray! I love it. I’m glad this soup is on your cooking phase list. Thank you for your review, Miriam.
The weather in Ontario is frigid right now and last night I made the West African Peanut Soup. It is so wonderful on a cold day. I did add the sweet potato and I had to use a white onion because that is all I had, but it was amazing and so warming with the garlic and ginger bits in there. I cooked some rice to put in the bottom of the bowl and topped it with this lovely concoction. We had dinner for two for two nights. Two thumbs up and five stars!
Perfect soup for a cold day, for sure!
Thank you for this recipe. It was truly wonderful. I added tofu and garbanzo beans to make it a bit more hearty but I loved the base idea. Thank you again for taking the time to share.
You’re welcome, Kitty!
My family loves this soup. Super easy & makes me feel like an exotic cook!
I’m happy to hear it’s a hit with everyone!
Hey Kate would please share how many grams in one serving?
Thank you x
Hi Gabriela! Roughly 1-1.5 cups per serving.