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African Peanut Soup

African Peanut Soup step-by-step recipe |
"Hearty and rich African peanut soup is incredibly delicious and flavorful! If you haven't had peanut soup before, then try this one, you will be pleasantly suprised! I love this creamy mixture of peanut butter, tomato and spinach!"

Ingredients Serves 4

  • 1 cup brown rice
  • 1 onion
  • 1-inch ginger root
  • 3 cloves garlic
  • 3.5 oz/100 g spinach (fresh or frozen)
  • 1 sweet potato (or 3 regular)
  • 1 lb/450 g strained tomatoes
  • 3/4 cups peanut butter
  • 2-3 tbsp vegetable oil
  • 1 tsp salt (adjust to taste)
  • 1/3 tsp chili pepper


  1. Cook brown rice following package directions. Set aside. While rice is cooking, begin cutting veggies for the soup.
    You can use white rice, but I prefer brown since it's much healthier.

    African Peanut Soup
  2. If you use frozen spinach, thaw it for 30 minutes before cooking at room temperature.

    African Peanut Soup
  3. Peel one onion, a small piece of ginger root and 3 cloves of garlic. Dice the onion, mince the garlic and ginger.

    African Peanut Soup
  4. Peel and cut into small chunks one sweet potato, or 3 regular potatoes. Traditional recipe call for sweet potato, but I couldn't find it in my area, so I used 3 regular medium-sized potatoes.
    Roughly cut spinach leaves.

    African Peanut Soup
  5. In a bowl combine 1 lb/450 g strained tomatoes with 3/4 cup of peanut butter, whisk together.

    African Peanut Soup
  6. In a heavy-bottom pan heat 2-3 tablespoons of vegetable oil, saute onion, garlic and ginger for 3-4 minutes.

    African Peanut Soup
  7. Add potatoes and spinach, stir well.

    African Peanut Soup
  8. Pour 3 cups of water, tomato and peanut butter mixture, salt and pepper. Bring soup to a boil, reduce heat to low and simmer for 15 minutes.
    Serve soup on a rice pillow, garnish with chopped cilantro and peanuts.

    African Peanut Soup

Author: vegelicacy

Posted on: 5 March 2015

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Diet type: vegan
Category: first course
Difficulty: easy
You will also need: -

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Corinne Lopez 16 March 2015
I know what I'm making tomorrow, if I can wait that long! I'm going to share this to my Google+ group, Marianas Vegans and Vegetarians. :)

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