This Sweet Potato Peanut Butter Soup is a creamy, thick, mildly sweet soup- a wholesome addition to your dinner table!
If you are looking for a cozy comfort meal, this Peanut butter Soup made with sweet potatoes, fresh spinach leaves, and creamy peanut butter with chunks of peanuts, is a perfect choice!
A simple recipe that uses pantry ingredients with minimum prepping and gathers in under 20 minutes. Inspired by the classical African Peanut soup with a vegetarian and vegan twist!
Team it with rice, Tofu, or garlic bread for a busy weekday or to celebrate holidays!
More Easy Soup Recipes- Clear Vegetable Soup, Veg Thai Soup, Lentil Carrots Soup, Vegan Mushroom Spinach Soup, Roasted Tomato Garlic Soup.
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Why Would You Love This Recipe?
- A hearty, delicious, and indulgent soup.
- Minimum prepping.
- Can be made ahead of time.
- Easy Ingredients.
- Kids Friendly.
- Vegan and Gluten free.
- The Best Sweet Potato and Peanut Butter Soup Recipe Ever!
Ingredients
See The Recipe Card for the exact ratio of the ingredients.
- Sweet Potato: Any local variety of sweet potato works best.
- Peanut Butter: Peanut Butter is the star ingredient and I have used the chunky one.
- Spinach: Fresh spinach adds an earthy flavor and vibrant green color.
- Olive Oil: You may also use avocado or coconut oil.
- Water- Feel free to use veg stock.
- Salt, Black Pepper, and Mixed Herbal Seasoning
- Peanuts for garnishing.
How To Make Sweet Potato and Peanut Butter Soup
Step 1. Prep the Ingredients
Wash and Chop all veggies in small chunks. For garlic, you may grate or chop as you prefer it.
Step 2. Sauté the Veggies
Heat olive oil in a heavy-bottomed pan or pot over medium heat. Add the chopped onion and garlic till transparent. Then add tomatoes.
Step 3. Add Sweet Potato
Once tomatoes are done, add rest veggies (sweet potato and spinach). Add a little salt here and since spinach leaves water, veggies would be easily cooked. Cover with lid and it takes around 5-6 min. If you want crunchy vegetables, saute for around 3 min.
Step 4. Add Peanut Butter
Add water and boil for one minute. Veggies would be done by now. You may add more salt, black pepper, and herbs seasoning. Add the peanut butter of your choice. For more creamy, you may add more peanut butter. Give it a boil and it should not have more water to avoid it being too runny.
Step 8. Serve it
The Sweet Potato Peanut Butter Soup is ready! Serve it hot with rice or bread of your choice!
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Sweet Potato Peanut Butter Soup
Equipment
- 1 Heavy-bottomed Pan
- 1 Chopping board
Ingredients
- 1 small Onion
- 4-5 cloves garlic
- 1 large Tomato
- few sprigs fresh palak leaves (Spinach)
- 1 small sweet potato
- 1 teaspoon olive oil
- 1.5 tablespoon Peanut Butter
- 8 pieces raw Peanuts
- 2 cups Water
- Salt and Black Pepper as per taste
- 1 teaspoon Mixed Herbal Seasoning
Instructions
- Wash all the vegetables under tap.
- Wash and Chop all veggies in small chunks. For garlic, you may grate or chop as you prefer it.
- Heat olive oil in a heavy-bottomed pan or pot over medium heat. Add the chopped onion and garlic till transparent. Then add tomatoes.
- Once tomatoes are done, add rest veggies (sweet potato and spinach). Add a little salt here and since spinach leaves water, veggies would be easily cooked. Cover with lid and it takes around 5-6 min. If you want crunchy vegetables, saute for around 3 min.
- Add water and boil for one minute. Veggies would be done by now. You may add more salt, black pepper, and herbs seasoning. Add the peanut butter of your choice. For more creamy, you may add more peanut butter. Give it a boil and it should not have more water to avoid it being too runny.
- The Sweet Potato Peanut Butter Soup is ready! Serve it hot with rice or bread of your choice!
Notes
- Don't overcook vegetables as they taste best when crunchy.
- Store the leftovers in an airtight container with a lid in the refrigerator for about 3-4 days.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 166 |
| % Daily Value* | |
| Total Fat 12.2g | 16% |
| Saturated Fat 3g | 15% |
| Cholesterol 2mg | 1% |
| Sodium 112mg | 5% |
| Total Carbohydrate 10.8g | 4% |
| Dietary Fiber 2.7g | 10% |
| Total Sugars 4.9g | |
| Protein 6.3g | |
| Vitamin D 0mcg | 0% |
| Calcium 11mg | 1% |
| Iron 3mg | 14% |
| Potassium 344mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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