Vegetarian Spicy Peanut Soup
Publicado el marzo 14 2025
This vegetarian peanut soup is rich, nourishing, and deeply flavorful, inspired by traditional West African peanut stews. Creamy peanut butter thickens a spiced broth infused with Grains of Selim, sweet yams, and chickpeas, creating a balanced mix of heat, earthiness, and subtle smokiness. Serve it over rice and finish with crunchy roasted peanuts for a hearty, comforting meal that’s perfect for any season.
Vegetarian Spicy Peanut Soup
Rated 5.0 stars by 1 users
Category
Soup
Servings
10 cups, serves 6-8
Prep Time
20-25 minutes
Cook Time
40-45 minutes
Calories
300
Author:
Curio Kitchen
The botanical history of peanuts charts a path that circles back on itself, following the route of conquest and slavery. Peanuts are indigenous to Peru — Portuguese traders brought them to West Africa, the locals adopted them into their foodways, and enslaved people and slave traders brought peanuts, along with recipes for peanut soups, to the American South.
There are loads of recipes for peanut soup, but in all of them, ground peanuts (peanut butter, here) enrich and thicken a spicy flavor base. In this vegetarian version, the peppery flavor of Grains of Selim pays homage to Ghanian peanut stews.
Ingredients
-
2 tablespoons neutral oil
- 2 cups diced onion
- 1 cup diced celery
- 1 tablespoon sea salt
- 2 tablespoons roughly chopped garlic
- ¾ cup diced red bell pepper
- 2 teaspoons ground Grains of Selim
- ½ teaspoon cayenne pepper or other hot ground chile
-
1 bay leaf
- ¾ cup finely diced tomato
- 2 small yams, peeled and cut into bite-size chunks
- 1 can (15.5 ounces) chickpeas, drained
- 5 cups (5 ounces) baby spinach, rinsed and drained
-
¼ cup smooth ‘natural’ peanut butter
- 2 tablespoons white wine vinegar
- ½ teaspoon sea salt
-
8 cups cooked white rice
-
½ cup roasted peanuts, chopped
- Grains of Selim, for sprinkling
For the soup base
For the peanut thickener
For serving
To garnish
Directions
Make the soup base
Put the oil, onion, and celery into a large soup pot set over medium-high heat. Add 1 teaspoon of the salt, stir, and sweat the vegetables until they are tender and translucent, about 5 minutes.
- Add the garlic to the pot; cook until fragrant, about a minute. Add the bell pepper, stir, and cook a minute further. Stir in the Grains of Selim and cayenne or hot chile; cook for about 30 seconds, then add the bay leaf and tomatoes.
- Cook the vegetables, stirring frequently, until the tomatoes collapse and release their juices, about 10 minutes. Add 2 teaspoons of the salt and 5 cups of water to the pot, stir to mix. Increase the heat to high and bring the mixture to a boil. Add the yams and chickpeas to the pot and reduce the heat to a determined simmer. Cook until the yams are firm but tender to the bite, about 15 minutes.
While the soup base simmers, make the peanut ‘thickener.’
Put the peanut butter, vinegar, and 1/2 teaspoon of salt into a small mixing bowl. Add 2 tablespoons of warm water, then stir/whisk until completely smooth creamy — the mixture will look lumpy and split at first, but keep stirring, it will come together!
Finish the soup
Pour the peanut mixture into the pot, stirring until it melts into the soup. Let the soup simmer and thicken slightly, a further 10 minutes.
- Add the spinach one big handful at a time, stirring it into the soup before adding another. Once all the spinach has been added, taste the soup and add more vinegar to brighten the flavors, if needed.
- Serve in individual bowls over rice, garnished with chopped peanuts and a pinch more Grains of Selim.
Recipe Note
For a milder stew, reduce or omit the cayenne or hot ground chile. You can serve the stew over other cooked, mild grains instead of rice (such as millet, fonio, even quinoa).
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