Zesty Peanut Soup Recipes

WEST AFRICAN PEANUT SOUP

Steps:

• Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
• Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
• Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it's well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
• Serve over white rice with crushed peanuts, if desired.

SPICY PEANUT SOUP

Steps:

• In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer., Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended., Sprinkle with peanuts.

SPICY PEANUT AND PUMPKIN SOUP

Steps:

• In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook, stirring frequently until softened and just beginning to brown around the edges, about 4 minutes. Stir in the chile and pumpkin purée, and whisk in the water or stock. Bring to a boil, reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until slightly reduced and thickened. Remove the chile after the soup simmers if you don't care for much spice.
• Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an immersion blender or working in batches in a standing blender, purée the soup until smooth. Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at this point. (This reduces the risk of the oils in the peanut butter separating and breaking the soup's smooth texture.)
• Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt, or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of warm sourdough for dipping.

AFRICAN PEANUT SOUP

Steps:

• Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
• Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

ZESTY PEANUT SOUP

Steps:

• Sauté onion, garlic and red pepper in olive oil until soft, about 5 minutes.
• Add vegetable broth, water, tomatoes, rice, red pepper flakes, salt, and pepper and bring to a boil.
• Simmer for 45 minutes.
• Whisk in peanut butter.
• Enjoy!

TOMATO-PEANUT SOUP

Steps:

• Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.
• Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.
• Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil. Photograph by Con Poulos

WEST AFRICAN PEANUT SOUP

Steps:

• Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
• Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
• When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

SPICY PEANUT-SHRIMP SOUP

Steps:

• In a medium saucepan, simmer stock, garlic, chiles, ginger, and fish sauce for 10 minutes.
• Whisk in peanut butter. Add shrimp and cook until opaque, about 1 minute. Remove from heat.
• To serve, fill bowls with baby spinach. Ladle soup over spinach and garnish with scallion.

SPICY PEANUT SOUP

Steps:

• In a large saucepan, heat vegetable oil to medium-high heat and saute the onions, sweet potato, and garlic, stirring occasionally, until onion is softened, about 5 minutes.
• Add the chicken broth, thyme, cumin, and rice.
• Bring to a boil; reduce heat and simmer, covered, until rice is cooked and vegetables are tender, 18-20 minutes.
• Add the salsa, beans and zucchini; cook until zucchini is tender about 10 minutes.
• Add peanut butter and stir until completely combined.

SPICY AFRICAN PEANUT SOUP

Steps:

• Heat the oil in a large saucepan over high heat.
• Add pepper, ginger, carrots, garlic, onions and cayenne or chilies.
• Cook for 2 minutes, then add potato and stock.
• Bring to the boil and simmer 10 minutes.
• Transfer the vegetables to a food processor and purée until smooth.
• Return the purée to the saucepan and stir in peanut butter and tomato juice or mash the vegetables in the saucepan until slightly lumpy.
• Add sugar, salt and pepper.
• Serve sprinkled with green onions.