West African Peanut Soup (Peanut Butter Soup) Recipe
Spicy African Peanut Soup is made with everyday pantry items that transform into a lively soup with full bodied flavors. Richly spiced with ginger, garlic, and chilies in a creamy peanut tomato base, this protein-rich soup is one you will crave. Vegan and Gluten-free! Serve over millet, rice, or quinoa for a satisfying one bowl meal.
How to Make the Best West African Peanut Soup (Peanut Butter Soup)
This West African peanut soup is a rich, warming bowl of comfort that brings together the bold flavors of ginger, garlic, and chili in a creamy peanut-tomato base. Originating from West African cuisine, this hearty soup transforms simple pantry staples into something truly extraordinary—proof that humble ingredients can create deeply satisfying meals.
What makes this soup special is the way the natural peanut butter melts into the broth, creating a velvety texture that coats tender chunks of yam and chickpeas. The spice blend of smoked paprika, coriander, and cumin adds layers of warmth, while the serrano chili provides a pleasant kick that builds with each spoonful. A splash of apple cider vinegar at the end brightens all the flavors beautifully.
This protein-packed soup is naturally vegan and gluten-free, making it perfect for a variety of dietary needs. Serve it over a bed of fluffy millet, rice, or quinoa for a complete meal that will keep you satisfied for hours. Don’t forget the garnishes—crushed peanuts add wonderful crunch, fresh cilantro brings brightness, and extra red pepper flakes let heat lovers customize their bowl.
West African Peanut Soup (Peanut Butter Soup)
Spicy African Peanut Soup is made with everyday pantry items that transform into a lively soup with full bodied flavors. Richly spiced with ginger, garlic, and chilies in a creamy peanut tomato base, this protein-rich soup is one you will crave. Vegan and Gluten-free! Serve over millet, rice, or quinoa for a satisfying one bowl meal.
Ingredients
Soup Base
Main Ingredients
Garnish
Instructions
Prepare the Soup
- In a soup pot over medium heat, start sautéing coconut oil, onion, garlic, ginger, and serrano chili. Add smoked paprika, black pepper, coriander, and cumin. Stir until the onions start to soften, about 7 minutes. Turn heat down if needed.
- Add yams, chickpeas, tomato paste, diced tomatoes, broth or stock, peanut butter, salt, and red pepper flakes. Bring to a simmer and cook for 20-30 minutes or until yams are soft.
- Add apple cider vinegar and salt to taste. Turn off heat and stir in spinach leaves.
- Serve with crushed peanuts, fresh cilantro, and red pepper flakes. Good served over millet, rice, and quinoa.
Notes
- For less spice, add the whole chili uncut when adding the broth, then remove before serving.
- Use natural peanut butter with no added sugar for the best flavor. Crunchy peanut butter works too if you prefer more texture.
- Adjust peanut butter amount between 1/2 to 1 cup based on your preference for richness.
