Peanut butter, tomatoes and collard greens might sound like an unusual trio, but they come together beautifully in this creamy, comforting soup. The combination is savory, slightly tangy and satisfying—especially with a touch of hot sauce for heat.
This version was inspired by a vegan cookbook and adapted to be quick and approachable. It relies on simple pantry staples—peanut butter, tomato paste, aromatics and greens—and comes together with minimal prep, making it a great weeknight meal for cold evenings.
For heat, we tested several hot sauces and settled on sriracha: it adds the right punch without overpowering the other flavors. If you like your food spicier, increase the ginger, garlic or hot sauce to taste.
The result is a rich, nourishing soup that is easy to make and versatile. It works well as a simple bowl on its own, over rice, or garnished with chopped peanuts and fresh cilantro.
Although I originally called this “West African Peanut Soup,” it’s an inspired, not strictly traditional, version. Authentic regional recipes vary and can include different greens or meats. As a vegetarian-friendly adaptation, this soup offers many of the flavors and textures that make peanut-based soups so comforting.
Whether you follow a vegetarian, vegan, or omnivorous diet, this recipe is easy to adjust and enjoy.
Vegetarian Peanut Soup
- Author: Kathryne Taylor
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 6
- Diet: Vegan
4.9 from 480 reviews
This West African–inspired peanut soup is a creamy, spicy vegan soup made from peanut butter, tomato paste and leafy greens. It’s quick to prepare, full of flavor, and yields about 6 bowls. Use more ginger and garlic if you enjoy bold, spicy notes.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 1 medium jalapeño (optional), seeded and finely chopped
- 1 teaspoon fine salt, plus more to taste
- 2 tablespoons finely grated or minced fresh ginger
- 4 medium cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- ¾ cup creamy peanut butter*
- 6 ounces tomato paste
- 1 medium bunch collard greens or kale (about 8 ounces), ribs removed and leaves chopped
- Hot sauce, preferably Sriracha
- For serving (optional): cooked brown rice
- For garnish (optional): ¼ cup roughly chopped roasted peanuts and a handful of chopped fresh cilantro
Instructions
- Warm the olive oil in a Dutch oven or soup pot over medium heat until shimmering. Add the onion, jalapeño (if using) and a pinch of salt. Cook, stirring occasionally, until the onions are translucent, about 5–8 minutes. Add the ginger, garlic and another pinch of salt; cook, stirring frequently, until fragrant, about 1 minute.
- Pour in the vegetable broth and water, raise the heat to medium-high and bring the mixture to a simmer. Maintain a gentle simmer for about 15 minutes, stirring occasionally.
- Meanwhile, in a heatproof bowl combine the peanut butter and tomato paste. Add 1–2 cups of the hot broth to the bowl and whisk until smooth. Stir this mixture back into the pot until fully incorporated.
- Add the collard greens to the soup and continue cooking until the soup thickens and the greens soften, 15–25 minutes. Season with hot sauce to taste (about 1 tablespoon or more, depending on your heat preference). Taste and add more salt if needed—up to an additional ½ teaspoon if desired.
- Ladle the soup into bowls and serve over rice if you like. Garnish with chopped peanuts and cilantro, and offer extra hot sauce at the table.
Notes
Recipe adapted from a vegan seasonal cookbook and updated for a richer texture and flavor. To change it up, add 1 medium sweet potato (peeled and diced) with the onion or stir in a can of rinsed chickpeas when you add the collard greens.
Peanut butter options: Unsweetened natural peanut butter works best (salted or unsalted). If you’re allergic to peanuts, substitute almond or sunflower butter and skip the peanut garnish.
Recipe edits: The method was retested to improve flavor and texture, including sautéing the onion in olive oil and offering an optional jalapeño for added heat.
Nutrition
Nutrition info is an estimate provided by an online calculator and should not replace professional advice.
- Category: Soup
- Method: Stovetop
- Cuisine: African