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.
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
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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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Bob says
Spabettie,
Is your African Peanut Soup a crock pot recipe?
Rich says
wanted to inform you this was the supper from last night, splendid! I will encourage others to visit here and make this, as it will frequently grace our table now. exceptionally flavored, I love the strong peanut flavor! well done, thank you!
spabettie says
I'm glad you enjoyed, Rich! I do think I add a lot of peanut flavor, I like it as well. Cheers!
Max says
this is SO good, we have made it twice now, thank you!!
Kelsey says
if I cant find the soy curls, what would be a good substitute? this looks very good and I am planning to make it this week. thank you,
spabettie says
I have used beans (pinto, chickpea) in place of the soy curls for a protein and the result is the same! I hope you enjoy, Kelsey!
Tandy says
this is perfect for winter (came here via Forgotten Beast)!
spabettie says
hi, Tandy! glad you came by and said hello... you'll have to let me know if you try this - it is one of our favorite soups! Cheers!
Melissa says
this sounds good, I had a peanut soup once at a restaurant and have thought about it since! I will be trying this. I love Raising Arizona, too funny. I need to watch it again, maybe when I make the soup! 🙂
Winnie says
I love African peanut soup! Have not made it in forever...yours looks SO good!
spabettie says
thank you, Winnie! it is a favorite around here, and definitely one of my recipes that is most made by others! 😀
Erin says
Oops, that's Bob's RED Mill.
Erin says
I used Soy Curls and got them at Bob's Redi Mill. I think they also have them at Food Fight.
My husband and I are so in love with the soup (5-year-old will have nothing to do with it, nothing unusual there), that we're going to make it again as soon as I can get another bag of soy curls. He practically wept when it was gone!
This is really the best recipe I've tried in a long time. And I try a LOT of new recipes... I get cookbooks from the library, and subscribe to Vegetarian Times and Everyday Food. This recipe belongs on the cover of one of those magazines!
spabettie says
oh, wow... are you in Portland? (forgive me if I knew this...) 🙂 yes, Food Fight has soy curls in BULK !! which is nice... thank you SO much, once again, for your awesome words about this soup... when I first made it, I was literally sautéing and adding things to the slow cooker... tasting, adding, tasting... I had to make it again to write a recipe!! 🙂 it has been one of the more popular recipes, one that is made most often by my readers... makes me SO happy that it is out there and being enjoyed!!
oh gosh, to be on the cover of Vegetarian Times... or featured inside... a dream!!
Erin says
I made this soup and I have to say, this is a keeper! It was easy to make and so satisfying and delicious. I've been looking for an African Peanut Soup recipe for over 10 years, trying to match it up to one I had in SF a long time ago. I finally found it, hurray! My favorite part? I can practically make this anytime since it uses mostly pantry ingredients (just need to keep soy curls in my cabinet now!). I made a few adjustments for my taste: 1 1/2 teaspoons of hot pepper flakes instead of 3, and lots of onion and garlic. Thanks so much for posting the recipe and photos. Having a great recipe like this in my cooking arsenal means a lot to me. 🙂
spabettie says
Hi Erin!! thank you SO much for the feedback!! yes - I think that's why it's a favorite too... pretty easy ingredients, and when you can, add fresh! did you use soy curls? not everyone has been able to find them...
again, thank YOU for letting me know... comments like yours mean a lot to me! have a great week!