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Vegan Peanut Soup

Last Updated November 14, 2020. Originally Posted November 14, 2020 By Kristina Sloggett 95 Comments

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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

 

overhead view of bright orange spicy vegan peanut soup in a rustic bowl, topped with parsley, sliced jalapeno, chopped peanuts.

 

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.

 

collage showing how to make peanut soup: make veggie broth from bouillon paste, shred jackfruit

 

collage showing how to make peanut soup: saute onion and garlic, add shredded jackfruit, salt, pepper, and chili flakes

 

collage showing how to make peanut soup: add broth, peanut butter, diced tomatoes, stir and simmer for 30 minutes

 

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

 

bright orange spicy vegan peanut soup in a rustic grey pottery bowl, topped with parsley, sliced jalapeno, chopped peanuts. bowl of peanuts, whole jalapeno pepper, parsley in the background on a wood table, beige napkin in foreground in front of soup bowl.

 

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.

 

a rustic grey bowl of bright orange spicy vegan peanut soup, topped with parsley, sliced jalapeno, chopped peanuts

 

Did You Make This Spicy Vegan Peanut Soup? 

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Yield: 6 servings

Vegan Peanut Soup

Vegan Peanut Soup

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

© Kristina Sloggett
Category: Dinner

 

about Kristina:

spabettieKristina 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…

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

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Filed Under: Dinner, Game Day, Gluten Free, Meal Prep, recipes, Vegan

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Comments

  1. Lynn Forbes says

    January 24, 2019 at 7:57 am

    Came back to this after all these years to make again!! I had temporary amnesia to this soup!

    Reply
  2. Socks says

    April 21, 2012 at 4:01 am

    Sounds simple but yummy! Will try soon (before the hot weather hits). Luckily, the ingredients aren’t expensive because, “…the government sure do take a bite, don’t they?!” ;D

    Reply
    • spabettie says

      April 21, 2012 at 7:43 am

      haa, Socks, this comment just made my day!! 😀

      Reply
  3. Grandma Wrinkles says

    April 20, 2012 at 6:36 pm

    here I am making my favorite spabettie recipe again, just had to say hello. we love this too much!

    DMW

    Reply
  4. Susan G says

    March 28, 2012 at 10:36 am

    I finally made this soup and have to thank you, it is so good! I know it will be a repeat in our house!

    Reply
  5. Tori says

    February 22, 2012 at 6:19 pm

    I am making this again this weekend, we love this soup!!

    Reply
    • spabettie says

      February 23, 2012 at 10:01 am

      I am so happy to hear that, Tori! it’s definitely one of our favorites too!

      Reply
  6. john says

    February 14, 2012 at 10:59 am

    made this for dinner today, enough for the rest of the week, which I am thankful for as it is GOOOOOOOD! lol

    Reply
    • spabettie says

      February 17, 2012 at 2:23 pm

      so happy you like it, John!

      Reply
  7. Kathie says

    February 7, 2012 at 3:38 pm

    making more of this today, it is bitter cold and I need a favorite spabettie warm up! our family LOVES your soup!

    Reply
  8. Lynn says

    February 4, 2012 at 4:11 pm

    made this over the weekend, deeeelicious! 🙂

    Reply
  9. Shadé says

    January 17, 2012 at 5:48 pm

    Yummmmmm!!!! I came across your recipe today…had most of the ingredients on hand so I decided to try it…best idea I’ve had all week lol!

    My blog is a work in progress, but it will be highlighting the best vegan recipes on the web…this one definitely makes the cut…thanks!

    Reply
    • spabettie says

      January 20, 2012 at 10:17 am

      hello Shadé – so happy you found this and love it. it is still one of our favorites around here, and this time of year I make it a lot. 🙂 I’ll check back to see your progress, welcome to the blog world!

      Reply
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welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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