Vegetarian Groundnut Soup

Experience the comforting and bold flavors of Vegetarian Groundnut Soup, a plant-based twist on a beloved West African classic. This rich and velvety soup combines the nuttiness of smooth peanut butter with the earthy sweetness of tender sweet potatoes, all simmered to perfection in a spiced vegetable broth. Fresh aromatics—like garlic, ginger, and onion—meld beautifully with vibrant red bell peppers, cumin, and coriander for a dish bursting with depth and warmth. Nutrient-packed spinach adds a vibrant green touch, while a hint of cayenne provides just the right kick. Garnished with fresh cilantro and served with a squeeze of lime, this hearty soup is perfect as a stand-alone meal or alongside crusty bread. Ready in just 60 minutes, it’s an easy, wholesome option for weeknight dinners or cozy gatherings.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons peanut oil
• 1 large, chopped onion
• 4 minced garlic cloves
• 1 teaspoon, grated fresh ginger
• 1 chopped red bell pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 medium, peeled and cubed sweet potatoes
• 6 cups vegetable broth
• 1 cup smooth peanut butter
• 1 can (14 ounces), with juices diced tomatoes
• 4 cups, fresh spinach
• 0.25 teaspoon cayenne pepper
• 1 teaspoon or to taste salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped cilantro
• 1 wedged for serving lime

Directions

Step 1

Heat the peanut oil in a large soup pot over medium heat.

Step 2

Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the chopped red bell pepper to the pot and cook for an additional 3-4 minutes until softened.

Step 5

Stir in the ground cumin and coriander and cook for another minute to release their flavors.

Step 6

Add the cubed sweet potatoes to the pot and pour in the vegetable broth.

Step 7

Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the sweet potatoes are tender.

Step 8

In a medium bowl, combine the smooth peanut butter with a cup of hot soup liquid and stir until smooth.

Step 9

Add the peanut butter mixture to the soup along with the diced tomatoes and their juices.

Step 10

Stir well to combine and let the soup simmer for another 5 minutes.

Step 11

Stir in the fresh spinach and let it wilt into the soup, about 3-4 minutes.

Step 12

Season with cayenne pepper, salt, and black pepper, adjusting to taste.

Step 13

Serve hot, garnished with chopped cilantro and a lime wedge on the side for squeezing.

Nutrition Facts

Serving size	(2863.1g)

Amount per serving	% Daily Value*
Calories	2815.7

Total Fat 164.7g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 10.1g
Cholesterol 0mg	0%
Sodium 7495.1mg	0%
Total Carbohydrate 254.4g	0%
Dietary Fiber 59.0g	0%
Total Sugars 74.4g
Protein 97.5g	0%

Vitamin D 0IU	0%
Calcium 610.9mg	0%
Iron 22.0mg	0%
Potassium 4687.9mg	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: 51.3%

Protein: 13.5%

Carbs: 35.2%