Vegan Groundnut Soup
Immerse yourself in the rich, nutty flavors of Vegan Groundnut Soup, a plant-based spin on a beloved West African classic that's as wholesome as it is satisfying. Made with roasted peanuts blended into a creamy paste, this comforting soup is layered with aromatic ginger and garlic, vibrant tomato paste, and hearty sweet potatoes simmered to perfection in a flavorful vegetable stock. A hint of cayenne adds just the right amount of warmth, while tender baby spinach and a sprinkle of fresh cilantro lend a vibrant, fresh finish. Perfect for a cozy dinner, this nutrient-packed soup is gluten-free, dairy-free, and brimming with irresistible flavor. Whether you're a fan of global cuisine or simply seeking a hearty vegan dish, Vegan Groundnut Soup is sure to delight your palate.
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Recipe Information
Ingredients
- 240 grams Raw peanuts
- 2 tablespoons Vegetable oil
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 60 grams Tomato paste
- 1200 milliliters Vegetable stock
- 2 medium Sweet potatoes, peeled and cubed
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Baby spinach leaves
- 2 tablespoons Fresh cilantro, chopped
Instructions
Begin by roasting the raw peanuts. Place them in a dry pan over medium heat, stirring frequently for about 5-7 minutes or until they are golden brown and fragrant. Allow them to cool slightly.
Transfer the roasted peanuts to a food processor and pulse until they form a smooth paste. Set the peanut paste aside.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it's translucent.
Add the minced garlic and grated ginger to the pot and cook for another minute, stirring continuously to avoid burning.
Stir in the tomato paste and cook for 2 minutes until it deepens in color and starts sticking slightly to the pot.
Slowly pour in the vegetable stock while stirring to combine all the ingredients into a coherent mixture.
Add the cubed sweet potatoes, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer.
Cover the pot and cook for about 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork.
Carefully ladle out about half of the soup and blend it until smooth using an immersion blender or a standard blender. Pour the blended soup back into the pot.
Stir in the peanut paste and let it simmer gently for another 5 minutes, allowing the flavors to meld together.
Add the baby spinach leaves and cook for another 2-3 minutes until the leaves are wilted.
Adjust seasoning to taste, then ladle the soup into bowls and garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
2397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 20.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5506 mg | 239% | |
| Total Carbohydrate | 195.2 g | 71% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 52.1 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 6107 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
