Vegan Groundnut Soup

Creamy, aromatic, and utterly comforting, this Vegan Groundnut Soup is a plant-based twist on a beloved West African classic. Featuring roasted peanuts blended into a luxurious paste, this dish boasts a rich and nutty base perfectly complemented by vibrant spices, tender sweet potatoes, and a hint of cayenne for subtle heat. Nutrient-packed baby spinach and fresh cilantro add a burst of flavor and color, while the tomato paste and vegetable stock enhance its hearty depth. Ready in just an hour, this soup is as satisfying as it is wholesome, making it ideal for weeknight dinners or meal prepping. Serve it with a side of crusty bread or steamed rice to complete this soul-warming dish. Perfectly spiced and naturally vegan, this groundnut soup is a must-try for those seeking bold, nourishing flavors!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 240 grams Raw peanuts
• 2 tablespoons Vegetable oil
• 1 medium Onion, finely chopped
• 3 units Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 60 grams Tomato paste
• 1200 milliliters Vegetable stock
• 2 medium Sweet potatoes, peeled and cubed
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 100 grams Baby spinach leaves
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Begin by roasting the raw peanuts. Place them in a dry pan over medium heat, stirring frequently for about 5-7 minutes or until they are golden brown and fragrant. Allow them to cool slightly.

Step 2

Transfer the roasted peanuts to a food processor and pulse until they form a smooth paste. Set the peanut paste aside.

Step 3

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it's translucent.

Step 4

Add the minced garlic and grated ginger to the pot and cook for another minute, stirring continuously to avoid burning.

Step 5

Stir in the tomato paste and cook for 2 minutes until it deepens in color and starts sticking slightly to the pot.

Step 6

Slowly pour in the vegetable stock while stirring to combine all the ingredients into a coherent mixture.

Step 7

Add the cubed sweet potatoes, cayenne pepper, salt, and black pepper. Bring the mixture to a simmer.

Step 8

Cover the pot and cook for about 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork.

Step 9

Carefully ladle out about half of the soup and blend it until smooth using an immersion blender or a standard blender. Pour the blended soup back into the pot.

Step 10

Stir in the peanut paste and let it simmer gently for another 5 minutes, allowing the flavors to meld together.

Step 11

Add the baby spinach leaves and cook for another 2-3 minutes until the leaves are wilted.

Step 12

Adjust seasoning to taste, then ladle the soup into bowls and garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(2005.2g)

Amount per serving	% Daily Value*
Calories	2396.8

Total Fat 155.9g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 20.4g
Cholesterol 0mg	0%
Sodium 5505.6mg	0%
Total Carbohydrate 195.2g	0%
Dietary Fiber 50.1g	0%
Total Sugars 52.1g
Protein 94.8g	0%

Vitamin D 0IU	0%
Calcium 632.6mg	0%
Iron 23.6mg	0%
Potassium 6107.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.7%

Protein: 14.8%

Carbs: 30.5%