easy African Peanut Soup recipe
A creamy and flavorful soup that can be made dairy-free and vegan!
Print Recipe
Ingredients
- 2 tablespoons peanut oil olive oil is fine too!
- 1 large red onion chopped
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 1 14.5 oz can crushed tomatoes
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1 ½ cup crunchy peanut butter creamy is fine, if you prefer. Use all-natural peanut butter for the best flavor.
- 4 cups milk or broth I prefer a cashew milk, coconut milk, or veggie broth
- sour cream sliced green onions, peanuts for toppings
Instructions
- Heat peanut oil on medium heat in large pot.
- Add chopped onion and red pepper.
- Cook on medium heat until onion is translucent. About 5 minutes.
- Add minced garlic.
- Keep on medium heat for about 1 minute. (stir while cooking to avoid burning)
- Add tomatoes, pepper, salt, and red pepper flakes.
- Continue cooking on medium heat for 7 minutes, stirring often.
- Add peanut butter and Silk cashew milk (or broth) and cook on low, stirring often, until heated through.
- Season with additional salt and pepper if desired.
- Serve over rice, if you like.
Video
Notes
INSTANT POT VERSION:
Put all the ingredients except the peanut butter and any greens you might be adding, set to high pressure for 3 minutes. Manual release and stir in your peanut butter and greens. Done!
Nutrition
Calories: 479kcal | Carbohydrates: 23g | Protein: 18g | Fat: 39g | Saturated Fat: 8g | Sodium: 895mg | Potassium: 716mg | Fiber: 6g | Sugar: 11g | Vitamin A: 877IU | Vitamin C: 34mg | Calcium: 60mg | Iron: 2mg