Leave it to me to post a soup recipe on the first day of nice sunny weather we have had in months. Even if it doesn’t end up being soup weather this week, you’ll definitely want to put this one on the meal plan soon. Maybe serve it with salad as a compromise to this bi-polar spring weather.
I have been wanting to make this African peanut soup recipe for years. For once I’m not even exaggerating, it has literally been yeeeears. I had it somewhere at a restaurant (that I can’t even remember the name of now) and that creamy, liquefied peanut buttery flavor hasn’t left my mind since. This soup reminds me a little bit of Thai peanut sauce or massaman curry, but with a whole new set of seasoning that comes into play.
I love how thick and filling this African peanut soup is. In Africa they actually serve it over rice so it essentially ends up being more like a curry than a soup. I tried it both ways, with and without rice, and couldn’t decide which I liked better. Soup, stew, curry – however you want to eat it, I’m sure you won’t be disappointed.
The recipe I created uses chicken but I think you could probably replace the chicken with a little tofu and use vegetable broth if you want to make this vegetarian or vegan without compromising flavor. The peanut butter and peanuts give a protein kick too which helps to create the hearty, filling factor I usually look for in a soup like this. This makes it an ideal comfort food, perfect for cold, rainy days. Or sunny days if accompanied by a salad (as we agreed upon earlier).
Although the name conjures exotic mental images, you’ll probably find all of the spices you need are already in your spice cabinet. If you’re in doubt, take my word for it on this one. Its worth making and your taste testers will love you for it. This African peanut soup got the “this is the best soup you’ve ever made” label from the husband (who doesn’t throw that around often and does not like peanut butter).
- 1 chicken breast, cut into ½ inch pieces
- 1 Tbsp. Coconut Oil
- 2 Tbsp. minced ginger
- 1 medium onion, chopped
- 1 red pepper, seeds removed and chopped
- 2 jalapeños, seeds removed and minced
- 1 Tbsp. minced garlic
- 1 Tbsp. dried ground coriander
- 2 tsp. ground cumin
- 1 large sweet potato (approximately 1.5lbs.), peeled and cut into half inch pieces
- 1 cup chopped tomato
- 1 quart chicken broth
- ¾ cup peanut butter
- 3 cups (handfuls) fresh baby spinach
- ½ cup chopped fresh cilantro
- ½ cup roasted peanuts
- Salt and fresh cracked pepper to taste
- Melt coconut oil in a large pot over medium-high heat. Cook chicken for 5-6 minutes until starting to brown on all sides. Remove and set aside.
- Sauté onion and red pepper for 2 minutes until starting to soften. Add jalapeño, garlic, ginger, coriander and cumin and continue cooking 2-3 minutes.
- Add sweet potato, tomato, and broth. Lower heat and simmer for 15-20 minutes. Stir in peanut butter and chicken and simmer another 15 minutes. Add peanuts, spinach, cilantro, and season with salt and pepper to taste.
This was delicious! It had become a staple at our house.
I love this one too! This comment reminded me that I haven’t made it in a while though so thanks for the reminder. 😉
This recipe looks amazing and exotic, using my favorite spices. I can’t wait to try it! Would you translate into cups the serving size? For example Serving size: 1 cup; serves 6 people. I’ll be making your quinoa/ground turkey cabbage roll recipe for Superbowl Sunday company! Looking forward to that too! Your recipe is close to the way my Polish mom made her cabbage rolls!
Oops! Nevermind! Just discovered it’s 1.5 cups per serving. Dah!
Hi Patricia! We love this soup and I’ve heard from a few people that its one of their favorites too. I hope you like it! I tried to make the serving size be about how big an actual bowl is. So many times, people say a cup of soup is a serving. Who only eats a cup though for dinner? Not I.
Enjoy those turkey cabbage rolls too! I love the traditional style, but don’t think you miss any flavor by using turkey and quinoa. They’re delicious!
I am so glad this soup exists as a real recipe! I made peanut butter soup a few years ago (though nowhere near as good as this one looks!!) and told people about it, and they just thought it was weird. But it’s not weird, it’s SO GOOD! I will be making this for sure. I love the addition of spinach and sweet potato to this recipe.
The second I heard about peanut soup, I knew I had to make it. One of those dishes that sounds weird but in the best kind of way, ya know? Hope you like it!
Christy,
Your mom made this for us during our visit to Seoul. It was fantastic. Only thing that would’ve made it better is if you were there to eat it with us! Carol
Thanks Carol!! Its been so long since I’ve seen you two! I hope you had fun in Seoul and all is well. If you’re ever in Portland, let me know. 🙂
Thanks, I’m glad you liked it! I made peanut sauce this last weekend with some curried carrots and used the rest in a noodle dish. I want to make both one more time to make sure I get the ratios right (I’m really bad about using measuring cups/spoons) but will post the recipes soon. I think they’ll be right up your alley.
PS – I’m already waaaay too excited for Vietnam!! Is it September yet? 😉
This soup contained a delectable, rich flavor I have never encountered before! It has expanded and justified my longstanding passion for peanuts and peanut butter! The soup was thick, very satisfying and is now one of my favorites.