Vegan Peanut Soup

a bowl of this rich and flavorful vegan spicy peanut soup is pure comfort food. make it your own with variations on ingredients and toppings.

recipe originally published July 1, 2010

 

 

TABLE OF CONTENTS – Jump to any section:

1. How to make peanut soup
2. Protein additions for this soup
3. Garnishes to add! Endless options
4. How long does this soup last?
5. More vegan soup
6. Vegan Peanut Soup Recipe

 

How to make peanut soup

One of our ultimate comfort food cravings is a big bowl of spicy peanut soup. This recipe brings layers of incredible flavor, with so many different ingredient variations, protein options, and topping ideas.

If you are looking for an easy assembly recipe that makes your kitchen smell delicious while it simmers, this vegan peanut soup is the one! The ingredient list is approachable, with mostly easy to find pantry ingredients (jackfruit and soy curls might not be available at many stores, but beans are a great sub for those). The key ingredients are:

• Peanut butter – the delicious rich flavor of this soup is partially due to peanut butter. You can also use almond butter, cashew butter, or sunflower seed butter for a similar deliciousness and to bring added protein and antioxidants. 
• Peanut butter powders – for years, my readers have been subbing some or all of the peanut butter for a lower calorie option of peanut butter powder! An easy calorie saving hack.
• Fire roasted diced tomatoes – High in vitamins, nutrients, and antioxidants, tomatoes are essential to the flavor of this peanut soup recipe. I love the fire roasted diced ones for flavor and efficiency.
• Fresh Gingers – I often add fresh ginger in this soup (usually instead of the curry). Ginger brings another spicy layer of flavor that is just so good.

 

 

 

Ingredient variations

While I have been making this soup for so long, I can do so without the recipe. I have made variations of peanut soup based on what ingredients we have on hand. 

Examples of recipe variations include peanut butter powder in place of some or all of the peanut butter, for a lower calorie option. Jackfruit is one of my favorite ingredients for that “shredded chicken” result, but it lacks the protein.

My favorite add-ins to increase protein are:

• soy curls
• beans
• spinach

The video makes this recipe with soy curls, while the process images above make this recipe with shredded jackfruit.

How to serve this soup

I serve this in a bowl as you normally would with soup. Sometimes I ladle it over a bowl of rice or quinoa, or even cauliflower rice. Serve with a crisp cool salad and a crusty warm baguette.

I love to pour peanut soup over a baked sweet potato!

We have a few favorite toppings for vegan peanut soup. 

• sliced avocado
• fresh sliced jalapeño
• chopped peanuts
• lime wedges
• chopped parsley or cilantro

 

Meal Prep this soup! How long does it last?

My general guide for freshness is 3-4 days, and we try to finish this spicy peanut soup within that time frame. Between lunches and dinners, this won’t last too long anyway – you will be missing this soup once it is gone. 

If you want to meal prep ahead or are planning meals for several people, make a double batch. Cool completely, and then transfer stew to freezer bags or freezer safe glass containers.

More vegan soup recipes

• Delicata Squash Soup: Dairy free has never tasted as scrumptious as this garlicky lemony goodness. This nutrient rich bowl of comfort will keep you warm and cozy.
• Instant Kimchi Noodle Soup: Fragrant and flavorful, this ten minute method will have you lifting noodles in no time! Bonus: learn how to make kimchi, easily!
• Roasted Mushroom Bisque: When you need some warming to the core, spoon up a big bowl of this rich and hearty shiitake mushroom soup.

 

Did You Make This Spicy Vegan Peanut Soup? 

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Yield: 6 servings

Vegan Peanut Soup

Print

this rich and flavorful soup is pure comfort food. make it your own with variations on ingredients and toppings.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 (20 ounce) can jackfruit, drained *see notes for more options
• 1 tablespoon olive oil (or broth for oil free)
• 1 large yellow onion, peeled and diced
• 3-4 cloves fresh garlic, peeled and minced
• 1 inch fresh ginger (about 2 tablespoons), peeled and minced
• 2-4 teaspoons red pepper flakes **see notes about heat level
• 1 tablespoon sea salt
• 1 tablespoon fresh cracked black pepper
• 4 cups vegetable broth
• 1/2 cup tomato paste
• 1 (28 ounce) can diced tomatoes
• 1/2 cup peanut butter

Instructions

1. Drain jack fruit, place in large bowl. Using two forks, shred jack fruit into smaller pieces (or chop with knife). Set aside.
2. (Alternatively, if using soy curls: break up larger pieces, place soy curls in a bowl. Add enough hot water to cover, set aside to rehydrate while you slice onion, garlic, ginger.)
3. In stockpot / Dutch oven over medium heat, sauté onion and garlic in olive oil until onion is soft and translucent.
4. Add shredded jackfruit, minced ginger, red pepper flakes, salt and pepper. Continue to sauté for several minutes.
5. Add broth, tomato paste, tomatoes, and peanut butter, stirring to combine completely. Simmer for 30 minutes, stirring occasionally.
6. Serve with rice, cauliflower rice, quinoa, crusty French bread, or salad.

Notes

*instead of jackfruit: 1/2 bag rehydrated soy curls, or 2 cups chickpeas / beans

**adjust to your heat preference – you can always add, you can’t take away

Ingredient variations

While I have been making this soup for so long, I can do so without the recipe. I have made variations of peanut soup based on what ingredients we have on hand. 

Examples of recipe variations include peanut butter powder in place of some or all of the peanut butter, for a lower calorie option. Jackfruit is one of my favorite ingredients for that "shredded chicken" result, but it lacks the protein.

My favorite add-ins to increase protein are:

• soy curls
• beans
• spinach

How to serve this soup

I serve this in a bowl as you normally would with soup. Sometimes I ladle it over a bowl of rice or quinoa, or even cauliflower rice. Serve with a crisp cool salad and a crusty warm baguette.

I love to pour peanut soup over a baked sweet potato!

We have a few favorite toppings for vegan peanut soup. 

• sliced avocado
• fresh sliced jalapeño
• chopped peanuts
• lime wedges
• chopped parsley or cilantro

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Dutch Oven 5.5 quart
• 
  Cutting Board
• 
  Global Knife Set 
• 
  Glass Meal Prep with Lids
• 
  Butler Soy Curls, 8 oz x 3
• 
  Jackfruit 14 Ounce x 6

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 225Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 455mgCarbohydrates: 17gFiber: 5gSugar: 12gProtein: 7g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

 

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more…

 

 

 

 

 

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