Vegetarian Peanut Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This West African-inspired peanut soup combines creamy peanut butter with tomato paste, ginger, and garlic in a deeply flavorful base, studded with kale and served with brown rice. It's spicy, comforting, and comes together quickly for a weeknight meal. The combination of peanut and greens makes this a nourishing plant-based main.
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Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 1 medium jalapeño (optional, for heat), seeded, ribs removed, and finely chopped
- 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*
- 6 ounces tomato paste
- 1 medium bunch collard greens or kale (about 8 ounces), tough ribs removed and leaves chopped into bite-size pieces
- Hot sauce, preferably Sriracha
- For serving (optional): 1 batch of cooked brown rice
- For garnish (optional): ¼ cup roughly chopped roasted peanuts and a handful of chopped fresh cilantro
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1000mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 404mg
- Calcium
- 117mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1000MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.