Peanut Butter Soup Recipe

Peanut Butter Soup Recipe

The Spruce / Cara Cormack

Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Nutritional Guidelines (per serving)
515 Calories
28g Fat
29g Carbs
42g Protein
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Nutrition Facts
Amount per serving
Calories 515
% Daily Value*
Total Fat 28g 36%
Saturated Fat 7g 36%
Cholesterol 347mg 116%
Sodium 272mg 12%
Total Carbohydrate 29g 11%
Dietary Fiber 11g 40%
Protein 42g
Calcium 332mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The popularity of peanut butter soup, like this West African peanut soup has spread like wildfire over the past couple of years. Peanut-based sauces are said to originate from the Mandinka people of Mali.

Ingredients

  • 2 medium onions (peeled and kept whole)
  • 3 large tomatoes
  • 1 whole chicken (cut into pieces)
  • 8 small eggplant
  • 1 pound okra
  • 1 scotch bonnet pepper
  • 1 (1-inch) piece ginger (freshly grated)
  • 3 bay leaves
  • 6 tablespoons peanut butter (heaping)
  • 2 quarts chicken stock (use reduced salt stock cubes if using)

Steps to Make It

  1. Gather the ingredients.

    Peanut Butter Soup Recipe ingredients

    The Spruce / Cara Cormack

  2. Place the chicken in a large, heavy stockpot. Place whole, peeled onions, pepper, grated ginger, and tomatoes into the pot. Add chicken stock and place over high heat.

    peeled onions, pepper, grated ginger, and tomatoes in the pot with chicken

    The Spruce / Cara Cormack

  3. Bring the pot to a boil and reduce to simmer for 10 to 15 minutes until the onions and tomatoes are tender. Remove onions and tomatoes from the pot and transfer to a blender.

    Blend the soft vegetables in a blender

    The Spruce / Cara Cormack

  4. Blend the soft vegetables in a blender, then pour back into the pot, bring to a simmer, and cook for 20 minutes.

    pour the blended vegetables into the pot

    The Spruce / Cara Cormack

  5. Cut the stem ends off the eggplants and make a cross-shaped incision in the tops (not too deep as the eggplant should remain whole). Add them to the soup.

    eggplant added to the soup

    The Spruce / Cara Cormack

  6. In a small saucepan over low heat, melt the peanut butter until it is very runny. Begin to add water a little at a time to the pot, stirring to prevent lumps or scorching, and simmer for 15 minutes.

    peanut butter in the saucepan

    The Spruce / Cara Cormack

  7. Add peanut sauce to the pot and stir to combine. Peanut oil will begin to separate from the sauce and float on the surface. 

    peanut butter added to the soup in the pot

    The Spruce / Cara Cormack

  8. Cut the ends off the okra and add them to the soup. Simmer another 10 minutes then add salt to taste, and serve.

    Peanut Butter Soup in a pot

    The Spruce / Cara Cormack

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.