Chunky Peanut Soup Recipe

Introduction

This chunky peanut soup is a comforting and flavorful dish, perfect for warming up on cooler days. Packed with vegetables, spices, and creamy peanut butter, it’s both nourishing and satisfying.

Ingredients

• 2 tbsp rapeseed oil
• 320g onions, chopped
• 1 tbsp chopped ginger
• 3 large garlic cloves, chopped
• 1 fresh chilli, deseeded and chopped
• 2 tbsp mild curry powder
• 1 tsp cumin seeds
• 400g can chopped tomatoes
• 1.2l boiling vegetable stock (made with 3 tsp vegetable bouillon)
• 3 tbsp chunky peanut butter
• 2 tbsp tomato purée
• 400g potatoes, unpeeled and diced
• 320g butternut squash, finely diced
• 400g can chickpeas, drained
• 200g Savoy cabbage, shredded
• ⅓ x 30g pack fresh coriander, chopped

Instructions

1. Step 1: Heat the rapeseed oil in a large pan over medium heat. Add the chopped onions and ginger, stirring frequently, and cook for about 10 minutes until they start to turn golden.
2. Step 2: Add the chopped garlic and deseeded chilli to the pan. Cook for a few more minutes, stirring often to prevent burning.
3. Step 3: Stir in the mild curry powder and cumin seeds, cooking for 1–2 minutes until fragrant.
4. Step 4: Pour in the chopped tomatoes and vegetable stock. Mix in the chunky peanut butter and tomato purée, then bring the soup to a boil.
5. Step 5: Add the diced potatoes, butternut squash, drained chickpeas, and shredded Savoy cabbage. Cover the pan with a lid and reduce the heat to simmer for 15 minutes, or until the vegetables are tender.
6. Step 6: Stir in the fresh chopped coriander just before serving. Ladle the soup into bowls and enjoy warm.

Tips & Variations

• For extra richness, use natural peanut butter instead of chunky for a smoother texture.
• Adjust the chilli amount to your spice preference or omit it for a milder soup.
• Add a squeeze of lime juice before serving to brighten the flavors.
• Replace butternut squash with sweet potatoes for a different sweetness.

Storage

Allow the soup to cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to three days. To reheat, warm it gently in a pan over medium heat until piping hot, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable stock and plant-based ingredients.

Can I freeze the peanut soup?

You can freeze the soup, but the texture of some vegetables like potatoes may change slightly after freezing and reheating. To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Chunky Peanut Soup Recipe

---

★★★★★

5 from 127 reviews

• Author: Noah
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A hearty and flavorful chunky peanut soup combining a blend of aromatic spices, fresh vegetables, and creamy peanut butter for a nutritious and comforting meal perfect for lunch or dinner.

---

Ingredients

Scale 1x2x3x

Oils and Spices

• 2 tbsp rapeseed oil
• 1 tbsp chopped ginger
• 3 large garlic cloves, chopped
• 1 fresh chilli, deseeded and chopped
• 2 tbsp mild curry powder
• 1 tsp cumin seeds

Vegetables

• 320g onions, chopped
• 400g potatoes, unpeeled and diced
• 320g butternut squash, finely diced
• 200g Savoy cabbage, shredded
• ⅓ x 30g pack fresh coriander, chopped

Other Ingredients

• 400g can chopped tomatoes
• 1.2l boiling vegetable stock, made with 3 tsp vegetable bouillon
• 3 tbsp chunky peanut butter
• 2 tbsp tomato purée
• 400g can chickpeas, drained

---

Instructions

1. Heat the oil and fry aromatics: Heat 2 tablespoons of rapeseed oil in a large pan over medium heat. Add chopped onions (320g) and 1 tablespoon of chopped ginger. Stir frequently and cook for about 10 minutes until the onions start turning golden brown.
2. Add garlic, chilli, and spices: Add 3 chopped garlic cloves and 1 deseeded chopped fresh chilli to the pan. Cook for a few more minutes until fragrant. Then stir in 2 tablespoons mild curry powder and 1 teaspoon cumin seeds, coating the ingredients evenly with spices.
3. Add liquids and peanut butter: Pour in a 400g can of chopped tomatoes and 1.2 liters of boiling vegetable stock prepared with 3 teaspoons of vegetable bouillon. Stir in 3 tablespoons of chunky peanut butter and 2 tablespoons of tomato purée. Bring the mixture to a rolling boil.
4. Add vegetables and chickpeas: Stir in diced potatoes (400g), finely diced butternut squash (320g), drained 400g can of chickpeas, and shredded 200g Savoy cabbage. Mix everything well to combine.
5. Simmer the soup: Cover the pan with a lid and reduce heat to maintain a simmer. Let the soup cook for 15 minutes or until the vegetables are tender and cooked through.
6. Finish and serve: Stir in chopped fresh coriander (approximately 10g from ⅓ of a 30g pack). Spoon two portions of the hot soup into bowls and serve immediately.
7. Storage: Cool and chill any remaining soup for up to three days. To serve leftovers, gently reheat in a pan until piping hot.

Notes

• This recipe makes a large quantity suitable for multiple servings or for leftovers.
• Use mild curry powder for a gentle spice level; adjust chilli to taste for more heat.
• Peanut butter adds creaminess and protein; chunky style retains texture.
• Can be stored chilled for up to 3 days and reheated without loss of flavor.
• Vegetable stock can be made with bouillon or from homemade stock for richer taste.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: African-inspired

Keywords: chunky peanut soup, peanut butter soup, vegetable soup, vegetarian soup, healthy soup, curry soup, comforting soup