Y’all know I love comfort food, but you might not know that I also love, love, love international comfort foods. Growing up on the west coast, there are so many kinds of international foods that easily fall into the comfort category for me. West African food is something that I haven’t tried a lot of, but when I found out that West African Peanut Soup can easily be made vegan, I obviously had to try and make it!

First, I wanna say that this recipe is not completely authentic to real West African Peanut Soup, and is quite a bit sweeter and creamier to make it slightly more adapted to western comfort foods; and – obviously – this recipe is vegan!

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When I first decided to make this, I wanted to make it for the unique flavors, and also ’cause I just wanted a hot soup that night; but when I made it for the first time in under 30 minutes and for less than $10, I realized that I was going to have to make it again… and again… and again.

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This soup is served over rice (white or brown) and is made with full-fat coconut milk, plus it includes 1/2 cup of peanut butter per serving– so there are tons of healthy grains and healthy fats; plus sweet potatoes and spinach, which are super vitamin-rich! Personally, I’m not vegan for health reasons alone, but the health benefits of many vegan foods – including this soup – is definitely a nice bonus.

This recipe is delicious, comforting, healthy, vegan and can be made in half-an-hour for ten dollars– c’mon, you’re gonna make it.

Vegan African-Inspired Peanut Soup

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Prep for 30 minutes

Cook for 30 minutes

Ready in 30 minutes

Serves 2 people (double recipe for “family size”)

It’s Vegan! ✌🏻

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Ingredients

Veggies:

• Sweet Potatoes (2)
• Yellow Onion (1)
• Lime (1)
• Spinach, fresh

Bulk:

• White or Brown Rice
• Tomato Paste (½ can)
• Coconut Milk, full fat (1 can)
• Crunchy Peanut Butter 
• Better than Bouillon, Vegetable or No-Chicken

Seasonings/Extras:

• Garlic, fresh
• Ginger, fresh (optional)
• Peanut or Vegetable Oil
• Salt
• Black Pepper

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Preparation

1. First, put your rice on to cook, using your preferred method. I used an Instant Pot, and cooked one (1) cup of rice at a 1:1 ratio with water.
2. The rest is all in one pot, so grab your largest soup pot, and place on medium-low heat!
3. Put a fair amount of oil, either peanut oil or vegetable oil, into your pot and allow it to slowly heat up.
4. Quickly rough chop your sweet potatoes into about ½” cubes, and throw ‘em in and stir!
5. Add a bit more oil over the tops of your sweet potatoes, stir thoroughly, and cover your pot.
6. Mince about four (4) cloves of fresh garlic (and ginger, if you’d like!) and put them into the pot. Stir thoroughly and cover again.
7. Rough chop one (1) yellow onion, and add that into the pot, too! Of course, again, stir thoroughly and cover!
8. Now, quarter one (1) whole lime, and squeeze each one by-hand over your ingredients, and stir each time, evenly incorporating the lime juice with your ingredients.
9. Add a few dashes of salt, stir, and turn the heat to medium. Cover it up!
10. You want the pot to sit on medium heat for just a few minutes, so take this time to get the remaining ingredients ready, such as opening up your tomato paste and canned coconut milk. You’re almost there!
11. Take the lid off of your pot, give your veggies a stir,  and turn the heat down to low. 
12. Add three (3) tablespoons of tomato paste, and incorporate completely.
13. Measure out one (1) cup of crunchy peanut butter, and put that into your pot. Stir constantly until the peanut butter is melted fully. 
14. It’s about time to add water, and I find it helpful to add boiling water, so put on a tea kettle now to have about three cups of hot water ready soon!
15. Pour half (½) a can of full fat coconut milk into the pot, and continue stirring.
16. If the water in your tea kettle is boiling or near-boil,  slowly stir the ingredients in your pot while pouring in about 3 cups of water from your kettle.
17. Now, add three (3) tablespoons of Better than Bouillon, either Vegetable flavor or better yet, No-Chicken, if that’s available near you. Stir!
18. Toss in three (3) – or more – teaspoons  of Sriracha, some salt & pepper, and add one or two handfuls of Spinach. 
19. Now, just heat up when ready, and serve over the cooked rice!
20. Enjoy! 

Thanks for reading!

~ Chef G.