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:
- How to make peanut soup
- Protein additions for this soup
- Garnishes to add! Endless options
- How long does this soup last?
- More vegan soup
- 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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Vegan Peanut Soup
this rich and flavorful soup is pure comfort food. make it your own with variations on ingredients and toppings.
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
- ½ cup tomato paste
- 1 (28 ounce) can diced tomatoes
- ½ cup peanut butter
Instructions
- Drain jack fruit, place in large bowl. Using two forks, shred jack fruit into smaller pieces (or chop with knife). Set aside.
- (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.)
- In stockpot / Dutch oven over medium heat, sauté onion and garlic in olive oil until onion is soft and translucent.
- Add shredded jackfruit, minced ginger, red pepper flakes, salt and pepper. Continue to sauté for several minutes.
- Add broth, tomato paste, tomatoes, and peanut butter, stirring to combine completely. Simmer for 30 minutes, stirring occasionally.
- Serve with rice, cauliflower rice, quinoa, crusty French bread, or salad.
Notes
*instead of jackfruit: ½ 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.Â
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.Â
- sliced avocado
- fresh sliced jalapeño
- chopped peanuts
- lime wedges
- chopped parsley or cilantro
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Nutrition Information:
Yield:
6Serving Size:
1Amount 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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camille says
Oh man, Raising Arizona has so many good quotable lines, where to start? I do love this one though:
"Rollie! You take that diaper off your head and you put it back on your sister! "
spabettie says
oh YES - this is another of my favorites... I say that one all the time. also, "mind you don't cut yerself, Mordecai" and "hit the deck" before he throws the candy. Jason's favorite is anything that Nathan (Huffheinz) Arizona says, like "If a frog had wings, it wouldn't bump his ass a-hoppin" 😀
I may have to watch this very soon...
Jessica @ Dairy Free Betty says
Mmmmmmmmmmmmmm I make something like this and it's SO GOOD!! 🙂 might have to give your recipe a go!!
spabettie says
do you have your version posted? I love to see all the variations out there...
S @ extremebalance.net/blog says
I was just standing in my kitchen thinking, "I want something with a spicy peanut flavour..." Thanks for reading my mind!
spabettie says
you are VERY welcome!!
Lisa says
Last fall I made West African Cashew Soup--with chicken and zucchini. I'm with you--every time I make the recipe I want to write about it because it's SO DANG GOOD. YUM
jenna says
i'm not a huge curry/peanuts in savory dishes fan {gasp!} but this soup looks amazing!!! I'm going to have to add this wonderful recipe to my 'to make' list!
spabettie says
I can say I'm generally not a curry fan at all !! this is a small amount and it works well with the other flavors... and as for peanuts... do you like other nuts, like a cashew? that would be a great flavor also!
Anna @ Newlywed, Newly Veg says
You know, I've NEVER seen that movie! I need to!
This looks great!
spabettie says
oh, Anna, you do!! 🙂 it's a good one!
Evan Thomas says
Yum! I've been wanting to make an African peanut soup for ages but I just never find the time or people to feed it to. I'll definitely have to give this recipe a try next time I'm with family.
spabettie says
I hope you do - it's such a tasty soup! I know this isn't relative to your current day to day, but it freezes well too. 🙂
Lisa says
You should! Once you make the recipe you'll be hooked. I got obsessed with the ingredients and wanted to find more recipes that included curry and cashew butter. YUM.
Lisa says
I love soup---and this looks great!
I don't have a favorite, but I hardly ever follow a soup recipe. I have good intentions, but then I start dumping things in. Sometimes that's good, and sometimes not 🙂
spabettie says
Even with this I don't always follow the recipe - I have made it so many times I just get started... 🙂 in this case it always tastes good, but yep - I know what you mean, I've done that dumping things too... sometimes it's hard to recover from that! 😀
Heather (Where's the Beach) says
I really really must try this. I don't have the stewed tomatoes or I might make it tonight. I haven't seen that movie in a million years.
spabettie says
Heather, I have made this with fresh tomatoes, and also canned diced - basically any tomato will work! 😀
Kelly says
I have never seen that movie! This reminds me of the Ellie Krieger nutty sweet potato soup, which is my absolute favorite. It's basically a sweet potato soup with a bunch of other veggies and peanut butter. Nut butter is sooo good added to soups! 🙂
spabettie says
if you like Coen Brothers movies and silly fun, you should see it. I didn't like it the first time I saw it, but I love it now. 🙂 I may have to look for the sweet potato soup - that sounds great - is it on your blog? 🙂
Kelly says
I linked to it on my blog, but you can find it here --> http://www.foodnetwork.com/recipes/nutty-sweet-potato-soup-recipe/index.html
It's tied for favorite with this other sweet potato soup I made which also has coconut milk http://foodiefresh.com/2011/02/09/another-sweet-potato-soup-to-love/
spabettie says
Thanks, Kelly! these look GOOD... I will definitely have to try.
one of the times I made my recipe, I added WAY too much heat in peppers, so I used coconut milk to "cool" it... it tasted great!