Best Vegetarian African Peanut Soup Recipes

VEGETARIAN PEANUT SOUP

Steps:

• Combine the broth and water in a medium Dutch oven or stock pot. Bring the mixture to a boil, then add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
• In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
• Simmer for about 15 more minutes on medium-low heat, stirring often. Season with additional salt or hot sauce if desired. Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.

VEGAN WEST AFRICAN PEANUT SOUP

Steps:

• Warm the oil in a large pot. When shimmering, add the onion, garlic, ginger, and chilis with a pinch of salt, and cook on medium heat until softened, about 5 minutes. Add the paprika, coriander, and pepper, and stir. Cook for about 60 seconds until fragrant.
• Add the cubed sweet potato, tomatoes and tomato paste, and cook for about 5 minutes, stirring occasionally, or until the tomatoes are starting to break down and release their juices.
• Add the broth and peanut butter, stir well, and bring to a boil. Reduce heat to a simmer and add the bay leaves, rosemary and thyme sprigs, and collard greens. Partially cover and cook for about 20 minutes, stirring occasionally, until the collards are tender and the sweet potato is soft. Stir in half of the vinegar.
• Remove the bay leaves and fresh herb sprigs. Season to taste with salt (this dish generally needs a lot) and pepper, and add the rest of the vinegar if more acidity is needed. Serve with chopped fresh cilantro or parsley, and accompanying starch of choice such as potatoes or rice.

VEGETARIAN AFRICAN PEANUT SOUP

Steps:

• In large pot, bring vegetable broth to simmer.
• Add tomatoes, carrots & onions, then reduce heat to medium-low & cover.
• Cook at least 20 minutes, or until carrots are tender.
• Stir in soy milk & peanut butter, whisking to incorporate.
• If needed, add a mixture of flour & water to thicken.
• Serve hot.

VEGETARIAN AFRICAN PEANUT SOUP

Steps:

• In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
• In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well.
• Stir in the collard greens and season the soup with hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often.
• Serve over cooked brown rice if you'd like, and top with a sprinkle of chopped peanuts.