Peanut Butter Soup


I’m very excited to add this recipe to my blog. Peanut butter soup is one of my favorite dishes and this version is simple, super easy, healthy, totally customizable and tastes great! Soup is damn tasty, but what if you want to take it to the next level?! I’ve got just the thing. Instead of adding peanut butter, add CHOCOLATE peanut butter. It turns out, it turns out gi-normous when you do this…

Peanut Butter Soup

Even though it only calls for basic ingredients like tomato paste and peanut butter, this West African peanut soup recipe is amazing!

This Peanut Soup was one of my favorite meals growing up in Sierra Leone, West Africa, where I spent 11 years of my childhood. Where I’m from, this recipe is standard fare. Nevertheless, since the ingredients are rather simple, you can simply make a similar dish using components you probably already have in your cupboard!

Bowl of white rice with peanut soup over the rice

Depending on the place of origin, this dish has a wide variety of variants. My version is based on a dish that I heard from my mother and grandmother, both of whom got it from Sierra Leoneans who lived there. By substituting olive oil for palm oil and include sweet potatoes—which many people don’t use—it is also made slightly healthier.


In West Africa, particularly in Ghana, peanut soup is a traditional African dish that is very well-liked. The version we used to eat may differ slightly from other regional varieties because I was raised in Sierra Leone. Nonetheless, the main ingredients of the dish are tomato paste, spices, and ground peanuts (or peanut butter).

Granat soup is the proper name for peanut soup. The krio word for groundnuts, often known as peanuts, is granat. Although grinding the nuts before using them in a dish is customary, store-bought peanut butter can also be used. Just be sure no sugar has been added.

top down shot of peanut butter in a jar


I strongly advise you to overcome any reservations you may have about this recipe if the thought of soup made with peanut butter and tomato paste makes you uncomfortable. As the recipe calls for one cup of peanut butter, it will taste like spicy, watery peanut butter. It is a creamy, spicily, and soothing mixture when served over heated rice. It tastes exactly like a curry and makes me think of Thai peanut sauce.


The fat and flavor of the peanut soup are based on red palm oil in the traditional recipe. I use vegetable oil because palm oil can be difficult to get and I don’t cook with it frequently. The addition of the sweet potatoes is another that is occasionally made, but my mother always did it to give the meal a heartier flavor.

Final peanut soup in a large bowl


  • Cook the onions with fresh ginger (if you’d like) until they’re soft and aromatic.
  • Add the tomato paste on top of the onions. I use 3 ounces (which is half a can of tomato paste).
Collage showing recipe in progress - frying onions, then adding tomato paste
  • Next, mix everything well together until well combined.
  • Add the sweet potatoes, along with vegetable broth or water and cook for 20 minutes on low. You want the sweet potatoes to soften but not turn mushy. If you’re adding cayenne pepper or chile peppers, this is the time to do it so they can incorporate into the broth.

And, if you’re adding chicken to the dish, you can boil chicken in another pot and use that chicken broth for the dish. You can also use a bouillon cube along with hot water or poach the chicken in the sauce.

Collage showing recipe in progress - mixing onions with tomato paste, then adding sweet potatoes
  • Add the peanut butter and stir everything together until the peanut butter blends into the soup.
  • Add some greens to bulk it up and add nutritional value. Collard greens are very popular, but I love using baby spinach since it’s mild and softens quickly.
Collage showing recipe in progress - adding vegetable broth, then spinach
  • Add the shredded chicken at this point. If you’re keeping it vegan, feel free to add tofu or skip this part all together. It’s not mandatory to have chicken included in the dish. But it was very common for us to have it this way growing up.
  • Mix everything together until well incorporated and keep in mind that it will thicken as it sits.
Collage showing recipe in progress - adding shredded chicken, then mixing everything together


We actually grew up eating this soup over rice, despite the fact that it is labeled a soup. As a result, it resembles a curry rather than a soup. It is eaten in Ghana along with fufu, a flatbread made from boiling cassava. But white rice was a staple in our childhood diet. To accompany this recipe, I prefer to cook around 2 to 2 1/2 cups of either basmati or jasmine rice.

Large pot of white jasmine rice for serving

If you’d like, you could also serve this over quinoa or brown rice. You can actually simply eat this as a bowl of peanut butter soup if you want to keep it low carb. I enjoy topping the dish with some crumbled roasted peanuts. It gives the creamy, hearty bowl of peanut soup a salty and crunchy garnish that goes wonderfully well with it.

Final dish of West African Peanut Soup served over white rice


  1. Use natural peanut butter that is composed solely of salt and peanuts. It totally depends on your preference whether you want chunky or creamy. Just be certain that the peanut butter you use is pure and devoid of any oil, sugar, or other ingredients. Our goal is to enhance the peanut flavor.
  2. Never substitute tomatoes for tomato paste.
  3. This would be absolutely appropriate in a lot of recipes, but in this instance, we want to make a thick base for the peanut soup. Instead, a lighter broth will be produced by using fresh or even canned tomatoes, which is not what the original recipe calls for.
  4. Don’t overcook the sweet potatoes, please.
  5. Sweet potatoes provide the dish body, nourishment, and a sweet flavor. I enjoy including them, especially when I make something vegan. Nevertheless, if you overcook them, they will turn mushy and completely alter the soup’s consistency. In order to avoid overcooking, cut the vegetables finely and check on them after 20 minutes of simmering.
Bowl of white rice with peanut soup over the rice

Easy African Chicken Peanut Soup

Like Peanut Butter? You’re going to love this peanut butter soup recipe. This soup is not only easy to make but incredibly delicious! Your family and friends will be proud of you.

African Peanut Butter Soup

It’s probably the simplest peanut soup you’ve ever made, but don’t let that fool you—still it’s really tasty.

Oh mine, I grew up eating delicious peanut soup (groundnut soup) made with freshly blended, roasted peanuts and other native ingredients. The soup is excellent. But I also learned that cooking peanut soup with peanut butter and some ingredients from the pantry is just as tasty. I’m not sure which one I like best at the moment.

What is Peanut Soup?

Peanut soup is made from peanut butter. It is made by combining peanut butter or blended roasted peanuts with stock and tomato sauce.

Ingredients for making peanut Soup

So here’s what you need for the soup: 

  • Chicken – I used the chicken thighs, but chicken drumsticks will work just fine. Chicken breast is also good!
  • peanut butter – I used the store-bought peanut butter made with just peanuts and salt. Please stay away from the ones with more than two ingredients. It will ruin the taste of the soup.
  • Onion and garlic – these are the secret ingredients that add extra savouriness into the soup flavor!!
  • Stock/broth  – As with most soups, chicken broth is your main base. I love using homemade chicken broth, but store-bought works perfectly too. For tastier peanut soup, don’t skip the broth!
  • Tomatoes – Fresh tomatoes or canned tomatoes will work for this. I also added a bit of tomato paste for color and flavor.
  • Pepper – My choice of pepper in this soup is habanero pepper. Red chili, cayenne pepper, Jalapeno pepper or any other hot pepper can also be used. 
  • Vegetables – I used Spinach, but you have a wide range of options. Potatoes and carrots are good options.

How To Make Peanut Soup

Making peanut soup involves working with an intense concentration of peanut flavors. The key to making a properly balanced soup is to remember that a little goes a long way!

You can omit the chicken and substitute other meats or root vegetables like potatoes and carrots for a vegetarian version.

Use veggie stock in place of the chicken stock.

  • Blend – To make this easy peanut soup, you will start by blending the Tomatoes, Peppers, Onions. Garlic and Ginger.
  • Pan-fry the Chicken – Go ahead and season the chicken and pan-fry until the chicken is well-browned on each side. Remove and set aside.
  • Caramelize the Onions – To caramelize the onion, you will allow them to cook in the oil (used for frying the chicken), stirring only occasionally for about 5 minutes until they are super soft and lightly golden brown.
  • After that, Prepare the sauce by adding the blended tomatoes, onions. Leave to simmer for about 10 minutes (a little more or less). Now stir in the seasoning. Stir well to bring out the flavors!
  • Next, add chicken broth and Peanut butter. Use a wooden spoon to stir well until the peanut butter dissolves in the sauce.
  • Cook – Return the pan-fried chicken inside the sauce. Continue to cook for another 15 to 20 minutes or till the chicken is well cooked and the soup becomes thickened to your likeness.

What to serve with Peanut Butter soup

I love serving peanut soup with freshly cooked rice, fufu, pounded yam, and a loaf of crusty bread for mopping the soup or some fresh dinner rolls to sop up every drop left in my bowl! 


  • The chicken is just meant to be fried in order to brown it. With only 10 minutes of frying, it won’t be finished. The peanut soup will contain the finished cooking product.
  • To boost the amount of vegetables, you can add some carrots or celery.
  • For this soup recipe, I used two small habanero peppers, but you can use more or fewer depending on your degree of heat tolerance.
  • You can omit the chicken and substitute other meats or root vegetables like potatoes and carrots for a vegetarian version.
  • Use veggie stock in place of the chicken stock.

Vegetarian Peanut Soup

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: African

This recipe for spicy, creamy, and cozy vegan peanut soup is influenced by West African cuisine. This soup comes together quickly and would make a delicious weekday supper. It is made with a straightforward mixture of peanut butter, tomato paste, and collard greens. Use generous amounts of ginger and garlic if you enjoy spicy flavors like I do.



  • 4 cups low-sodium vegetable broth
  • 2 cups water
  • 1 medium red onion, chopped
  • 2 tablespoons peeled and minced fresh ginger
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
  • ¾ cup unsalted peanut butter (chunky or smooth)
  • ½ cup tomato paste*
  • Hot sauce, like sriracha (AKA rooster sauce)
  • ¼ cup roughly chopped peanuts, for garnish
  • Cooked brown rice, for serving (optional)


  1. A medium Dutch oven or stock pot should be used to combine the broth and water. The onion, ginger, garlic, and salt are then added after bringing the mixture to a boil. Cook for 20 minutes at medium-low heat.
  2. Add the tomato paste and peanut butter to a medium-sized mixing bowl that can withstand heat before adding 1 to 2 cups of the boiling stock. Pour the peanut mixture back into the soup and thoroughly combine after whisking the mixture until it is smooth. Add the collard greens and spicy sauce to taste to the soup.
  3. Over medium-low heat, simmer for a further 15 minutes while stirring frequently. If desired, season with more salt or hot sauce. If serving over cooked brown rice, sprinkle with additional chopped peanuts before serving.


  • *The guidebook author advised substituting 1 cup of canned crushed tomatoes for the tomato paste, however readers claim that doing so results in a watery soup (unlike the thick soup shown here). If you can obtain tomato paste, I urge you to use it.
  • Most recipes for African peanut soup call for sweet potatoes. After you bring the stock to a boil, you could add a chopped sweet potato, but I like the soup without it.


Peanuts are a popular and nutritious food that offer a variety of health benefits. Here are some of the main health benefits of peanuts:

  1. High in protein: Peanuts are a great source of protein, which is essential for building and repairing tissues in the body.
  2. Rich in healthy fats: Peanuts are high in healthy unsaturated fats, which have been shown to reduce the risk of heart disease and improve cholesterol levels.
  3. Good source of fiber: Peanuts are a good source of dietary fiber, which can improve digestion and help regulate blood sugar levels.
  4. Packed with vitamins and minerals: Peanuts are a rich source of vitamins and minerals, including vitamin E, magnesium, and potassium.
  5. May reduce the risk of chronic diseases: Studies have shown that consuming peanuts regularly may help reduce the risk of chronic diseases such as heart disease, type 2 diabetes, and certain cancers.
  6. May aid in weight loss: Despite their high calorie content, research has suggested that including peanuts in a healthy diet can aid in weight loss and management.
  7. May improve brain function: Peanuts are a good source of niacin, which has been shown to improve brain function and reduce the risk of cognitive decline.

Overall, peanuts are a nutritious and delicious food that can be enjoyed in a variety of ways. However, it’s important to note that some people may have allergies or intolerances to peanuts, so it’s important to consume them in moderation and speak with a healthcare provider if you have any concerns.

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