I know, it’s summer and, at least in Cyprus, boiling hot! But, I’m still eating soups just because they’re perfect when you want to use any leftovers and save tons of time on busy days. Plus they’re great to stretch the dollar/euro and still get an awesome meal in with all the nutrients. This Spicy Peanut Soup is my personal take on an absolute favorite! I’m in love with everything peanut, so peanut soup is basically heaven on earth for me! And for all the strange people out there who don’t fancy peanut as much as I do :P, don’t worry, the peanut taste is actually not very strong because the tomato taste takes over! 🙂
Peanut soup or stew is eaten in various places, however, it is especially popular as a staple food in West Africa (e.g. Ghana, Sierra Leone, Gambia). There are many different variations of the groundnut/peanut soup or stew, depending on the country you’re in. The soup itself is mostly based on ground peanuts (as paste or butter), tomatoes, leaf or root vegetables and various spices. My version of this African inspired recipe has tofu added as an additional protein source, but feel free to stick to the original ingredients or experiment yourself! 🙂
If you’re allergic, just substitute with cashew or sunflower seed butter and voila! Also, if you don’t necessarily have all the same ingredients in the house, just use what you have. Try sweet potato or pumpkin instead of the butternut squash and spinach instead of collard greens!
It’s actually the first time that I have tried and used collard greens. For some weird reason I have always been afraid of it’s bitter taste and didn’t quite know how to cook with it. But, what can I say, it’s never to late to try new things. And, oh boy, I’m in love! Like this I have found a great new way to get in tons of these delicious greens and couldn’t be happier about it! 🙂
It’s also one of the first times that I tried using my new Optimum Induction Pressure-Cook Pro! Basically it’s everything I’ve wished for and more. You just throw everything inside, press a few buttons, go for a run or whatever and have a delicious meal ready at your return. Such a smart and useful machine! I gotta note, the voice coming out of the appliance continuously freaks out my cat 😀 but that’s something I’m willing to accept. 😉
If you decide to give this delicious spicy peanut soup a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with and share all your photos. Love and enjoy! ♥
For more inspiration on vegan West African dishes make sure to check out Afia’s blog from The Canadian African!
- 1 medium onion, diced
- 4-5 garlic cloves, minced
- 1 tsp ginger powder/fresh ginger
- 1 tsp red curry paste (or more if you like it very spicy)
- 1 medium potato
- 1 cup butternut squash, diced
- ½ block firm tofu
- 1 bunch collard greens, destemmed and chopped
- 3.5-4 cups vegetable stock (this depends on how liquidy you want the soup to be)
- ¾-1 cup natural peanut butter (unsalted) (depending on how nutty you want eat)
- 2 Tbsp tomato paste
- ¼ cup passata
- Roasted peanuts
- Lemon juice
- 4 portions of brown rice
- Cut all the vegetables as instructed and place them into the pressure cook (or normal pot).
- Whisk together the peanut butter, tomato paste, curry paste, passata and a bit of the veggie stock until creamy.
- Add the creamy sauce and the remaining veggie stock into the pressure cook pot.
- Close the lid, choose the soup menu and cook for 30 minutes.
- Serve with brown rice, peanuts and lemon on top.
- *if you are left with too much liquid after cooking, simply add 1-2 Tbsp of tapioca or corn starch for creaminess
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