Peanut and Vegetable Soup Recipe

Name: Peanut and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups white onions, diced small; 1/4 cup fresh garlic, peeled and chopped; 1/4 cup fresh ginger, peeled and chopped; 2 tablespoons peanut or vegetable oil; 3 teaspoons cumin seeds; 2 teaspoons coriander seeds; 3 small red hot chiles (bird), chopped; 2 cups peeled, seeded and chopped plum tomatoes; 1 teaspoon whole white peppercorns; 1 teaspoon ground turmeric; 1 1/2 cups dry sherry; 2 quarts vegetable broth; 1 1/2 cups coconut milk (about 1 (12-ounce) can); 1 cup smooth natural peanut butter; 2 cups peeled and medium diced turnips; 2 cups peeled and medium diced carrots; 2 cups peeled and medium diced sweet potatoes (yellow if possible); Salt

Servings: persons

2 cups white onions, diced small
1/4 cup fresh garlic, peeled and chopped
1/4 cup fresh ginger, peeled and chopped
2 tablespoons peanut or vegetable oil
3 teaspoons cumin seeds
2 teaspoons coriander seeds
3 small red hot chiles (bird), chopped
2 cups peeled, seeded and chopped plum tomatoes
1 teaspoon whole white peppercorns
1 teaspoon ground turmeric
1 1/2 cups dry sherry
2 quarts vegetable broth
1 1/2 cups coconut milk (about 1 (12-ounce) can)
1 cup smooth natural peanut butter
2 cups peeled and medium diced turnips
2 cups peeled and medium diced carrots
2 cups peeled and medium diced sweet potatoes (yellow if possible)
Salt

1
In large pot, over low to medium heat, cook onions, garlic and ginger in 2 tablespoons of oil for about 10 minutes until onions are translucent.
2
Meanwhile toast cumin and coriander seeds in saute pan over medium heat for about 3 minutes.
3
Let cool.
4
Add chiles and tomatoes to pot.
5
In spice grinder, grind cumin and coriander seeds with white peppercorns.
6
Add to pot along with turmeric.
7
Stir for about 2 minutes then add sherry and cook until most of the wine has evaporated.
8
Add vegetable broth and coconut milk.
9
If possible, blend with stick immersion blender or allow to cool slightly and blend in standard blender in small batches.
10
Strain through sieve with medium holes, not mesh.
11
Return to pot and whisk in peanut butter.
12
Add vegetables and cook until vegetables are soft to bite, but not mushy.
13
Taste, and salt, as necessary.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups white onions, diced small, 1/4 cup fresh garlic, peeled and chopped, 1/4 cup fresh ginger, peeled and chopped, 2 tablespoons peanut or vegetable oil, and more.

Yes, Peanut and Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peanut and Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions