West African Peanut Soup

Nutriscore Rating: 80/100

Immerse yourself in the rich, comforting flavors of West African Peanut Soup, a hearty and vibrantly spiced dish that's both nourishing and delicious. This soul-warming recipe combines creamy peanut butter, tender sweet potatoes, and nutrient-packed collard greens or spinach, simmered in a fragrant broth of tomatoes, ginger, and aromatic spices like cumin and coriander. A quick sauté of onion, garlic, and optional cayenne pepper adds depth and a touch of heat, while garnishes of fresh cilantro and crunchy roasted peanuts elevate each spoonful with bold, contrasting textures. Ready in just 50 minutes, this one-pot wonder is perfect for weeknight dinners or meal prep, offering a dairy-free and vegan-friendly option that pairs beautifully with crusty bread or fluffy steamed rice. Perfect for lovers of global cuisine, this savory peanut soup is a must-try for its irresistible blend of traditional West African flavors.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 2 tablespoons vegetable oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper (optional, for heat)
• 2 tablespoons tomato paste
• 400 grams crushed tomatoes (canned)
• 4 cups vegetable broth
• 0.5 cup creamy peanut butter (unsweetened, natural)
• 1 medium sweet potato, peeled and diced
• 2 cups collard greens or spinach, chopped
• 1 teaspoon salt
• 0.25 teaspoon ground black pepper
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 2 tablespoons roasted peanuts, chopped (optional, for garnish)

📝 Instructions

11 steps

1. Heat the vegetable oil in a large pot over medium heat.

2. Add the diced onion and sauté for 5-7 minutes until softened and translucent.

3. Stir in the minced garlic, grated ginger, ground cumin, ground coriander, and optional cayenne pepper. Cook for 1-2 minutes until fragrant.

4. Add the tomato paste and cook for another 1-2 minutes, stirring constantly.

5. Stir in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle boil.

6. Reduce the heat to low and whisk in the peanut butter until fully incorporated into the soup.

7. Add the diced sweet potato to the pot and simmer for 20 minutes, or until the sweet potato is tender.

8. Stir in the chopped collard greens or spinach and cook for an additional 5 minutes, allowing the greens to wilt.

9. Season the soup with salt and ground black pepper, adjusting to taste.

10. Ladle the soup into bowls and garnish with chopped cilantro and roasted peanuts, if desired.

11. Serve warm with a side of crusty bread or steamed rice.

Nutrition Facts

1 serving (1925.4g)

Calories		1772
% Daily Value*
Total Fat		108.4 g	139%
	Saturated Fat	16.7 g	84%
	Polyunsaturated Fat	19.7 g
Cholesterol		0 mg	0%
Sodium		5280 mg	230%
Total Carbohydrate		168.4 g	61%
	Dietary Fiber	41.0 g	146%
	Total Sugars	51.9 g
Protein		67.1 g	134%
Vitamin D		0.0 mcg	0%
Calcium		723 mg	56%
Iron		14.8 mg	82%
Potassium		4714 mg	100%

*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.

Source of Calories

Fat: 975 cal (50.9%%)

Protein: 268 cal (14.0%%)

Carbs: 673 cal (35.1%%)