Spicy Peanut Soup | Try something new with this sweet and spicy chunky peanut soup. My spin on this African inspired dish, which is based around peanut butter, is full of chunks of sweet potatoes and white potatoes, a corn and jalapeno mix along with some cayenne pepper, and then mellowed out by the peanut butter. The spiciness level is totally in your control.
Welcome to the 4th recipe of September Soup Month. Today we're going to make a spicy peanut-based soup. If you think peanut butter is an interesting addition to soup, I hope you'll keep reading and try this delicious, tasty soup. The peanut butter gives the soup such a wonderful flavor, and I think the vegetables and the spice really round it out.
You probably noticed in the introduction to this page that this soup is based on an African dish referred to as peanut soup or groundnut soup or African peanut stew.
I love a great authentic copycat as much as anyone else, but this recipe is not it. I'm not from Africa and have never been there - this recipe is just based on one from an old cookbook I used to have. I changed it around, from memory, and can't remember the book. I've added corn for crunch and I sometimes make it with chicken.
If you want some authentic recipes check out this one for African Peanut Stew and this related one from Imma at Immaculate Bites. She has a beautiful blog so stay and hang around a bit and check out her other recipes.
- totally worth the time making it
How to Make a Spicy Peanut Soup
Heat your favorite large soup pot (I love this Cast Iron Dutch Oven from Cuisinart) over medium and add cooking oil.
Add the chopped onions and cook them for about 5-6 minutes or until they start softening and giving up a lot of flavors. Add the garlic and cook for about 30 seconds. You want to brown it and wait until it's fragrant, but you have to be careful not to burn it.
Add the chunks of both types of potatoes and cook for a minute or two.
Add the corn, peppers, stock, cayenne pepper, peanuts, and peanut butter. Bring to a boil and then turn the heat down to a low boil. You want to cook this for about 10-15 minutes. We just need the potatoes to be fork-tender, but we don't want them falling apart.
Season with salt and pepper to taste.
Add cream, stir, heat for a minute or so just to heat the cream, and then serve.
Questions About Making Spicy Peanut Soup
I don't like spicy food, can I leave out the jalapeno and the cayenne pepper?
Yes, of course, you can. I'd recommend keeping a ¼ teaspoon cayenne pepper in though because I think otherwise the soup is too sweet and lacks depth. Although, of course, this all up to you.
Is this soup vegetarian?
It is if you use vegetable stock instead of the chicken stock.
Spicy Peanut Soup with Sweet Potato + Corn
- 1 tablespoon cooking oil
- ½ large onion (diced)
- 3 cloves garlic (minced)
- 1 large sweet potato (peeled and cubed)
- 2 small white potatoes (peeled and cubed)
- 2 cups corn and jalapeno mix
- 1 red bell pepper (diced)
- 6 cups chicken stock
- ½ teaspoon cayenne pepper
- ½ cup peanuts (chopped)
- ½ cup peanut butter (natural is best)
- salt and ground black pepper (to taste)
- ¼ cup cream (18%)
- Heat oil over medium in a large dutch oven.
- Add the onion and cook for 5-6 minutes, until softening. Add garlic and cook for 30 seconds.
- Add potatoes and cook for a minute or two.
- Add corn, peppers, stock, cayenne pepper, peanuts, and peanut butter. Bring to boil then turn down to simmer. Cook for 10-15 minutes, until potatoes, are fork-tender.
- Season with salt and pepper.
- Add cream, stir, heat for a minute or so, then serve.
- Skip the jalapeno and cayenne if your prefer.
Nutritional information is an estimate. Values vary based on products used.
This soup recipe is part of my Best Homemade Soup Recipes Collection. Click below to view them all.