Vegetable Soup is the ultimate comfort on cold evenings, and this West African–inspired peanut & sweet potato version brings creamy texture, gentle heat, and satisfying nutrition to your table. If you love cozy bowls that feel indulgent yet wholesome, this recipe is for you.
Why you’ll love it: The silky peanut butter base blends with sweet potatoes for body, while mild chili adds warmth without overpowering spice. It’s weeknight-friendly, budget-conscious, and perfect for Fall Soup Recipes, Winter Soup Recipes, and Healthy Soup Recipes alike.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp mild chili flakes (or to taste)
- 2 medium sweet potatoes (about 600 g), peeled and diced small
- 2 tbsp tomato paste
- 4 cups low-sodium vegetable broth
- 1 cup smooth natural peanut butter
- 1 can (400 g) chopped tomatoes
- 2 cups baby spinach, roughly chopped (or kale)
- Salt and black pepper to taste
- Juice of 1 lime
- To finish (optional): chopped roasted peanuts, cilantro
Instructions
- Sauté aromatics: Warm olive oil in a pot over medium heat. Cook onion with a pinch of salt until translucent, 5–6 minutes. Stir in garlic, ginger, and chili; cook 30 seconds.
- Build the base: Add sweet potatoes and tomato paste; cook 1 minute, stirring. Pour in broth and tomatoes. Bring to a boil, then simmer 12–15 minutes until sweet potatoes are tender.
- Make it creamy: Ladle 1 cup hot broth into a bowl with the peanut butter; whisk until smooth. Stir this mixture back into the pot.
- Blend (optional): For extra creaminess, blend 2 cups of soup and return to the pot.
- Finish: Stir in spinach to wilt. Season with salt, pepper, and lime juice. Ladle into bowls and top with chopped peanuts and cilantro if you like.
Health Benefits
- Balanced energy: Sweet potatoes supply complex carbs and beta-carotene for steady energy.
- Plant protein & healthy fats: Peanut butter adds protein and satiating monounsaturated fats that keep you full.
- Micronutrient boost: Spinach contributes iron and folate; tomatoes offer lycopene; ginger and chili bring antioxidant compounds.
Variations
- Greens swap: Use kale or collards; simmer 5 minutes longer to soften.
- More protein: Add chickpeas or white beans during the last 10 minutes.
- Spice level: Increase chili or add a pinch of cayenne for extra heat.
Tips & Timing
- Dice sweet potatoes small for a 30-minute pot from start to finish.
- Whisk peanut butter with hot broth first to avoid clumps.
- For meal prep, slightly undercook the greens; they’ll finish when reheating.
Storage & Meal Prep
- Fridge: Up to 4 days in a sealed container.
- Freeze: Up to 2 months; thaw overnight in the fridge.
- Reheat: Warm gently; add a splash of broth or water if thick.
Serving Suggestions
- Serve with warm flatbread or over steamed rice for a heartier bowl.
- Brighten with extra lime and a handful of herbs.
Conclusion
This creamy, nourishing Vegetable Soup layers peanut richness, sweet potato comfort, and gentle spice into a single pot you’ll crave all season. Keep it on rotation for easy weeknights, cozy weekends, and make-ahead lunches.
