Spicy Peanut Soup


African Peanut Soup – Keek’s Style  

Ok, so I’ve made this multiple times and LOVE it. I was not lying when I said this is going to become a new favourite of mine. 

Here are the Ingredients: 

  • 6 cups of vegetable broth 
  • 1 medium onion , chopped
  • 4 cloves garlic, minced (you can find frozen cubes of these)
  • 2 tbsp lemongrass (I found it minced in a tube)
  • 2 tbsp ginger, minced (you can find frozen cubes of this)
  • 2-4 cups of baby kale/spinach/sliced collard greens 
  • 3/4 – 1 cup creamy, unsalted peanut butter 
  • 3/4 cup tomato paste 
  • 1/2-1/3 cup of coconut milk (not lite)
  • 1lb. Squash of you choice or sweet potato
  • Sriracha (I used about 1/4 – 1/3 cup and I still need it spicier)
  • Roasted peanuts – chopped 

Here is how I did it. 

  • Sautee onion  in warm oil  (can do water method instead) for about 5 min until soft. 
  • Add garlic, lemon grass, ginger cooking for 3 -7 min
  • Add broth and let it simme , covered,  for 20 minutes 
  • In another bowl add in peanut butter and tomato paste, once the broth mix is done simmering add about a cup of that to pb/tomato mix in mixing bowl and mix with whisk and mix well. 
  • Add that mixture back to rest of broth – get all the drops of that delicious goodness out of the bowl! 
  • Add coconut milk, squash/sweet potato, coconut cream, and sriracha 
  • Simmer for 20 minutes or until squash/sweet potato is soft. 
  • Serve and garnish with sriracha and roasted, chopped peanuts. 

I  serve this with barley, quinoa, faro, or crusty bread! There should be about 8 servings and they are each 330 – 350 calories (depends on the amount of peanut butter you add).  

Another trick I like to do, and if you have it on hand, is add a bit of red curry or red pepper paste to do the mix. This adds a nice little kick and some extra spice. 

I have tried this recipe multiple times now and it seems it is a faithful one that comes out just as I want it each time. I do hope you also enjoy it. 

I also played around with the different types of peanut butters, the best I have found is a natural creamy brand like Adams. I have used Traders Joes creamy organic peanut butter and have had the best results. I tried the freshly ground peanut butter in two of my batches, but for some reason it just did not turn out as rich. The best batches have been with the Traders Joes Creamy Organic. 

Till next time,

3 Comments Add yours

  1. lostvestige says:

    Oh wow this looks delicious!!!


  2. Shelley Hill says:

    Sounds great Keisha. However, looks like you need to purée it at the end. Is this right cause this sounds like a soup I’d like to try this week. Where did you by the lemongrass too? Thx, Shelley


    1. Keeks says:

      Lemongrass you can find in the fresh veg section, if not it’s ok! You do not have to blend this one… it’s comes together and I actually prefer the chunks of sweet potato or butternut squash in the end.


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