African Peanut Soup Recipe

Ingredients

• 946 ml (4 cups)vegetable broth
• 473 ml (2 cups)water
• 150 g (1 cup), dicedred onion
• 1, peeled and cut into bite-sized cubessweet potato
• 30 ml (2 tablespoons), peeled and mincedfresh ginger
• 4 cloves, mincedgarlic
• 20 g (1 cup), choppedkale
• 190 g (3/4 cup)creamy peanut butter
• 120 ml (1/2 cup)tomato paste
• to taste, optional garnishhot sauce
• to taste, optional garnishpeanuts

Instructions

1. 1

   Heat the broth

   Put the vegetable broth and water in a large stockpot or Dutch oven over medium-high heat. Bring the liquid to a boil.

2. 2

   Simmer the vegetables

   When the liquid boils, add the onion, sweet potato, garlic, ginger and salt. Lower the heat to a simmer and cook for 15 minutes.

3. 3

   Whisk the peanut mixture

   In a medium heat-safe bowl, whisk the peanut butter and tomato paste with 1–2 cups (240–475 ml) of broth taken from the pot until smooth. Pour the mixture into the pot and stir well.

4. 4

   Add the kale

   Stir in the kale and simmer for 5–10 minutes, stirring often.

5. 5

   Serve the soup

   Serve over brown rice if desired. Finish with hot sauce and peanuts.

What is African peanut soup?

African peanut soup is a broad family of savoury soups found in different forms across West Africa and beyond, often pairing groundnuts with vegetables and a rich, spiced broth. This version builds its body from peanut butter, tomato paste and sweet potato, with kale stirred in near the end.

The peanut mixture is loosened with hot broth before it goes into the pot. That simple step helps it blend smoothly into the soup rather than clumping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 10g protein, 19g carbs, 17g fat.

The sweet potato and any brown rice provide most of the carbohydrates, while peanut butter contributes much of the fat and some protein. The broth and vegetables also contribute to each bowl; serve with a measured portion of brown rice and add extra kale if you want more vegetables alongside.

Why these ingredients work

Peanut butter: creamy peanut butter gives the broth its nutty flavour and substantial texture. Choose a smooth variety so it is easy to whisk with the tomato paste.

Sweet potato: its cubes soften as they simmer and bring a gentle sweetness to balance the savoury broth. Cut them to a similar size so they cook at much the same rate.

Tomato and kale: tomato paste adds depth and a tangy edge, while kale brings a leafy contrast. Adding the kale towards the end helps it keep some colour and texture.

Blend the peanut butter smoothly

Take 1–2 cups (240–475 ml) of broth from the pot and whisk it gradually with the peanut butter and tomato paste. Keep whisking until the mixture looks even before adding it back.

Use a heat-safe bowl and take care when handling the hot broth. Stir well once the mixture is in the pot so the soup has a consistent texture.

Check the vegetables for doneness

Sweet potato: after the first 15-minute simmer, check a cube with a fork. It should be tender enough to pierce, but not falling apart.

Kale: simmer it for 5–10 minutes, depending on how soft you like it. Stir often so the leaves cook evenly in the thickened broth.

Allow time for the flavours to come together

The soup takes about 35 minutes from start to finish, with the vegetables simmering first and the kale cooking after the peanut mixture is added. Keep the pot at a gentle simmer rather than a hard boil once the peanut butter is in.

Stir often during the final stage, as the thick broth can settle at the bottom of the pot. If it becomes thicker than you prefer, loosen it with a little water.

Choose a satisfying accompaniment

Brown rice: spoon the soup over rice for a more substantial bowl, as suggested in the method. Serve the rice alongside or in the base of each bowl.

Garnishes: hot sauce adds a sharper, spicy finish, while peanuts provide extra crunch. Both are optional, so let everyone add them to taste.

Recipe notes & tips

• Cut the sweet potato into evenly sized cubes so the pieces become tender at roughly the same time.
• Use a heat-safe bowl when whisking the peanut butter with hot broth.
• Add the broth to the peanut butter mixture gradually and whisk until smooth.
• Stir regularly after adding the peanut mixture to prevent the thick soup from settling on the bottom.
• Add hot sauce and peanuts at the table so each person can choose their own garnish.

Variations

• More greens: stir in extra kale during the final simmer and cook until it reaches your preferred tenderness.
• Extra heat: add hot sauce to individual bowls for a spicier finish.
• Crunchy topping: scatter peanuts over each serving just before eating.
• Rice base: serve the soup over brown rice to make a more filling meal.
• Smoother texture: mash some of the tender sweet potato into the broth before serving.

Common mistakes to avoid

• Lumpy peanut mixture: whisk the peanut butter and tomato paste with hot broth until smooth before adding them to the pot.
• Uneven sweet potato cubes: cut the pieces to a similar size so they cook at a more consistent rate.
• Hard-boiling after adding peanut butter: keep the soup at a gentle simmer and stir often.
• Overcooked kale: start checking it after 5 minutes and stop simmering when it reaches the texture you like.
• Skipping the stir: stir regularly during the final simmer to keep the thick soup from catching on the bottom.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring often; add a splash of water if the soup has thickened.

Frequently asked questions