Ah, the irresistible allure of African Peanut Soup—where the smooth, nutty flavor dances with spices in a warm embrace, like a cozy blanket on a chilly evening. It’s like catching a glimpse of a sunset and thinking, “Wow, nature really outdid itself today.” My first encounter with this soup was like discovering an old song that instantly becomes your new favorite—familiar yet exciting. And let’s not forget the crunch of peanuts on top, which is like finding a surprise bonus track on an album you already love.
Steps
- Heat olive oil in a Dutch oven or large pot over medium heat until it shimmers. Add chopped onion, optional jalapeño for extra heat, and a pinch of salt. Cook, stirring occasionally, until onions are translucent, about 5 to 8 minutes. Add ginger, garlic, and more salt, cooking and stirring until fragrant, about 1 minute.
- Add vegetable broth and water to the pot, raise the heat to medium-high, and bring it to a simmer. Let it cook for 15 minutes, stirring occasionally and adjusting the heat to maintain a gentle simmer.
- In a separate heatproof bowl, mix peanut butter and tomato paste. Pour 1 to 2 cups of hot broth from the pot into the bowl and whisk until smooth. Pour this mixture back into the pot, stirring to combine.
- Add chopped collard greens to the soup, cooking until the soup thickens and the greens are tender, which takes an additional 15 to 25 minutes. Season with hot sauce to taste, adjusting salt if needed.
- Serve the soup in bowls, optionally over cooked rice, and garnish with chopped peanuts and cilantro. Offer extra hot sauce on the side for those who prefer more heat.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 1 medium jalapeño, seeded, ribs removed, and finely chopped (optional, for heat)
- 1 teaspoon fine salt, 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 (unsweetened natural, salted or unsalted)
- 6 ounces tomato paste
- 1 medium bunch collard greens or kale (approximately 8 ounces), tough ribs removed and leaves chopped into bite-size pieces
- Hot sauce, preferably Sriracha, to taste
- Optional for serving: 1 batch of cooked brown rice
- Optional for garnish: ¼ cup roughly chopped roasted peanuts
- Optional for garnish: A handful of chopped fresh cilantro
FAQ
- Can I make this peanut soup spicier?
- Absolutely! You can increase the spice by adding more ginger, garlic, or hot sauce like Sriracha. Including a finely chopped jalapeño pepper can also elevate the heat level.
- What can I use as a peanut butter substitute if I have allergies?
- If you’re allergic to peanuts, you can substitute with almond butter or sunflower butter. Just skip the peanut garnish for a completely nut-free option.
- Is it possible to add more ingredients to this soup?
- Yes, you can customize the soup by adding a medium sweet potato diced into ¼-inch pieces with the onion. Additionally, stirring in a can of rinsed and drained chickpeas with the collard greens can add more texture and flavor.
- Can I make this soup ahead of time?
- Certainly! This soup keeps well in the refrigerator. Prepare it in advance and store it in an airtight container for up to a few days. Reheat it on the stove and adjust the seasoning as needed before serving.
- What are some serving suggestions for this soup?
- Serving the soup over cooked rice adds heartiness. For garnish, consider adding a sprinkle of chopped roasted peanuts and fresh cilantro. Additionally, you can serve it with extra hot sauce on the side for those who enjoy more heat.
Tips
- To achieve a smoother blend of peanut butter and tomato paste, transfer 1 to 2 cups of hot broth from the pot to a separate bowl, whisk until smooth, and then incorporate it back into the soup.
- If you prefer a spicier soup, be generous with the fresh ginger and garlic, and consider adding a jalapeño for an extra kick of heat.
- Use unsweetened natural peanut butter for a more balanced flavor. If you’re allergic to peanuts, almond butter or sunflower butter can be substituted, and you can omit the peanut garnish.
- For added texture and heartiness, consider adding diced sweet potatoes or a can of chickpeas when incorporating the collard greens.
Equipment
- Dutch oven or large soup pot
- Heatproof medium bowl
- Whisk
