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African peanut soup

West African Peanut Soup

This soup is everything you need: delicious, easy to make, and plant-based.
Course Soup
Servings 4
Author Robin Asbell



  • 1 cup millet
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 2 cups water

Peanut Soup

  • 1 tablespoon extra virgin olive oil
  • 1 large onion chopped
  • 2 cloves garlic chopped
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne
  • 1/4 cup peanut butter natural
  • 2 cups vegetable stock
  • 1 cup tomato puree
  • 1 15 ounce can kidney beans drained and rinsed
  • 2 cups chopped kale
  • 1/2 teaspoon salt


  • Start the millet first: place the dry millet in a small saucepan and swirl over medium-high heat. When the grain is hot and smells like popcorn, add the turmeric and salt, swirl to mix, then add the water. When it comes to a boil, cover tightly and reduce the heat to low. Cook for 25 minutes, until the water is all absorbed.
  • In a 4 quart pot, warm the olive oil over medium-high heat. Add the onion and stir, can cook until the onions start to sizzle. Reduce the heat to medium-low and stir, occasionally, for about 10 minutes.
  • When the onions are very soft, stir in the paprika, coriander and cayenne, and stir for a few seconds.
  • In a cup, whisk the peanut butter with about half a cup of stock, and when smooth, whisk in the remaining stock. Stir into the onions in the pot.
  • Stir in the tomatoes, then bring to a boil. Simmer for a few minutes, until slightly thickened, then add the kidney beans, kale and salt. Simmer until the kale is softened and deep green.
  • Serve peanut soup over the millet.