One Pot African Peanut Soup with Collards
Creamy peanut butter soup with sweet potatoes, collard greens, and warm spices. Coconut or neutral oil base builds flavor from sautéed onion, garlic, and ginger, then simmered with vegetable stock until potatoes soften. Mashing half the potatoes creates a naturally thick, satisfying texture. Quick weeknight vegetarian meal finished with fresh cilantro.
Ingredients
- 1 tablespoon coconut oil, avocado oil, or neutral cooking oil, whole
- 1 medium onion, chopped
- 4 clove garlic, whole
- 2 tablespoon ginger, fresh chunk
- 2 teaspoon cumin, whole seed or ground
- ½ teaspoon red chili flakes, whole
- ¾ teaspoon salt, fine
- 1 pound sweet potatoes, peeled and cut into 1/2 inch cubes
- ½ cup tomato paste, canned
- ½ cup peanut butter, no sugar added, smooth or chunky
- 5 cup low sodium vegetable stock, prepared
- 1 bunch collard greens, ribs removed and chopped into bite sized piecesspinach1:1leafy
cooks faster, less sturdy
- fresh cilantro, for garnish(optional)
Instructions
- 1
Warm oil in a large pot over medium heat.
- 2
Add chopped onion, ginger, and garlic; sauté for about 5 minutes.
- 3
Stir in cumin, chili flakes, and salt; cook 1 minute.
- 4
Add sweet potatoes, tomato paste, and peanut butter.
- 5
Pour in vegetable stock and mix until tomato paste and peanut mixture dissolve.
- 6
Increase heat, cover pot, and bring to a boil.
- 7
Remove lid, reduce heat to a simmer, and cook about 15 minutes until sweet potatoes are soft.
- 8
Mash about half the potatoes using the back of a wooden spoon to thicken the soup.
- 9
Add collard greens, increase heat, and boil uncovered for 5 minutes.
- 10
Taste and season with more salt if needed.
- 11
Serve with rice, top with fresh cilantro and chopped peanuts if desired.
Tips
Mash potatoes to desired thickness; some prefer chunky texture, others smoother.
Use natural peanut butter without added sugars for authentic flavor and cleaner ingredient list.
Chop collard greens ahead of time and store in a sealed container in the refrigerator.
Stir frequently during simmering to prevent peanut butter from sticking to pot bottom.
Good to Know
Refrigerate in an airtight container for up to 4 days. Freezes well for up to 3 months.
Prepare and chop all vegetables the day before. Make the full soup and reheat gently on the stovetop, thinning with additional stock if needed.
Serve over cooked rice with fresh cilantro and chopped peanuts on top. Pair with a simple green salad or bread.
Common Mistakes
Do not skip mashing potatoes to avoid a watery, thin consistency.
Do not add collard greens early to avoid mushy, overcooked texture.
Do not skip stirring the peanut butter mixture into the stock to avoid clumping.