This Easy Creamy Vegan Peanut African Potato Stew is Rich, creamy, and packed with flavor! Made with sweet potato chunks and hearty kale, this African peanut soup is perfect for dinner and easy to make.
There are so many ways to make African peanut soup. You can add different veggies, spices, more peanut butter, less peanut butter. My version certainly isn’t the most authentic, but I love it! Here’s how it’s made.
Start by heating up some oil in a large pot. Now add onion and cook it for a few minutes to soften it up.
Garlic, ginger, cumin, cardamom, and a touch of cayenne pepper go in next. Toast the spices just for a minute, until the mixture becomes very fragrant.
Now you can add some broth, lots of peanut butter, tomato paste, and just a touch of maple syrup. You may need to use a whisk to mix everything up. Once the mixture is pretty smooth you can add some diced sweet potato.
Let the soup simmer until the sweet potato is tender and the broth is thick and creamy.
Kale/spinach is the last thing to go in. You might need to add it in batches, letting each one cook down a bit before adding more. Once it’s all in, let the soup simmer until the kale is tender
As I said, there are lots of ways to make this soup. Feel free to switch things up and make it your own! Or try one of these variations:
- For extra rich and creamy peanut soup, increase the amount of peanut butter to a full cup.
- For lighter peanut soup, decrease the amount to a half cup.
- Not into kale? Try a different green! Collard greens, spinach, and chard would all work well.
- Replace some or all of the sweet potato with chickpeas.
- Add other veggies, such as broccoli, green beans…anything you like!
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Easy Creamy Vegan Peanut African Potato StewRich, creamy, and packed with flavor! Made with sweet potato chunks and hearty kale, this African peanut soup is perfect for dinner and easy to make.
- 1 tablespoon peanut oil or high heat oil of choice
- 1 large onion diced
- 3 garlic cloves minced
- 1 tablespoon freshly grated ginger
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon cayenne pepper or to taste
- 5 cups vegetable broth plus more as needed
- 3/4 cup/180g creamy natural peanut butter*
- 6 ounces or 170 gram can tomato paste
- 1 tablespoon maple syrup plus more to taste - I sometimes use 2
- 1 large or 2 small sweet potatoes diced** (about 20 ounces total weight)
- 4 cups/268g curly kale leaves or spinach , torn into bite-sized pieces (about 1 small bunch)
- Salt and pepper to taste
- For Serving
- Cooked rice
- Roasted peanuts roughly chopped
- Fresh cilantro
- Coat the bottom of a large pot with the oil and place over medium heat.
- When the oil is hot, add the onion. Sweat the onion, stirring frequently, for about 5 minutes, until soft and translucent.
- Add the garlic, ginger, cumin, cardamom, and cayenne. Cook everything for about 1 minute more, until fragrant.
- Add the broth, peanut butter, tomato paste and maple syrup to the pot. Stir well to fully blend everything (a whisk works great here). Add the sweet potato, raise the heat, and bring the liquid to a boil.
- Lower the heat and allow the soup to simmer, stirring occasionally, until the sweet potatoes are tender about 15 minutes. You can thin the soup with some extra broth or water if it becomes too thick.
- Stir in the kale. You may need to add a bit at a time and let each addition wilt to make room for the next.
- Let the mixture continue simmering for 5 to 10 minutes until the kale is tender and the soup is thick.
- Remove the pot from heat and season the soup with salt to taste. Adjust any other seasonings to your liking.
- Ladle the soup into bowls and top with a scoop of rice, chopped peanuts, and cilantro. Serve.
NotesTo lighten the soup up a bit, use only 1/2 cup of peanut butter. For extra rich soup, use a full cup. Store the cooled leftovers in an air-tight container in the fridge for up to 3 days.
NutritionCalories: 432kcalTried this recipe?Let us know how it was!