Aug 31, 2009

Kay’s Peanut Soup. The Other One.


I’ve always been a huge fan of peanut soup, peanut sauce etcetera. Anything peanut butter is fine by me. Though the word fan is an uderstatement. Think of me as a closet peanut junkie trying to get a fix. The Chinese toko downtown—the one where they sell spicy Surinam peanut butter—is my dealer.

My Ghanaian peanut soup is a perfect example of my addiction, bad as the photos may be. And the photos are bad, mind you, so bad I’m not even linking. That’s what I get for not using a tripod when it’s actually too dark outside to shoot a posting (winks at Lana).

Anyways, I wanted to make a peanut soup this time ’round using basic ingredients. Add some vegetables and leave out the poultry. Okay, so here’s the deal; I just wanted to make it a little more nutritious. It’s the whole mom thing, I swear! I wasn’t like this all my life!

I’ve tweaked and twisted the recipe until I came up with this; an absolutely delicious soup. Not too thick and not too thin, it was filling and hearty with just a hint of sweetness and spiciness. Loved it.



1 pound potatoes
2 green chili peppers
1 large carrot
2 onions
2 garlic cloves
2 1/2 cups vegetable broth
1/2 a cup peanut butter
1 red bell pepper
2 to 3 tbsp sugar
flat-leaf parsley
1 cup corn



I decided to incorporate some vegetables this time. Of course you could still make this soup using (leftover) mashed potatoes, but I used uncooked potatoes this time. Keeps it dairy free as well.


Finely mince the onions.


Wash and chop your bell pepper. Red pepper works best for this soup, flavor and color-wise.


I’m adding 2 green chili peppers. This might seem like a lot, but really, it won’t make it hot! Green peppers aren’t as hot as their red buddies. They just add some warmth to the soup. Remove the seeds and cut out the whitish membrane before chopping up the peppers.


Grate or chop the garlic cloves. Nope, no $25 Williams Sonoma graters for me when a $0,50 Ikea grater works just fine.


Heat two tbsp high heat cooking oil. I’ve used peanut oil but sunflower oil works, too. Cook the vegetables over low to medium heat until soft. For about 5 minutes.


That gives you some time to peel and cut up the taters.


And the carrot.


Add the potatoes, carrots and pour in 2 and a half cups of water and a vegetable bouillon cube. Or use home-made vegetable broth if you want to get all fancy on me. Bring the soup to a boil and simmer until the vegetables are properly cooked. For me this took about 15-20 minutes.


Chop a really good handful of flat-leaf parsley. I’m sure cilantro will work, too, but I’m so not going there and you can’t make me.


As soon as my vegetables were done, I gave them a quick mash and used my stick blender to turn it it all into a creamy and smooth soup. That E16,- stick blender proved to be more useful than a Kitchenaid could ever be! I use it all the time.


Add 1/2 a cup (slightly heaping) peanut butter to the soup and sprinkle 2 or 3 tbsp sugar in there as well. Stir until the peanut butter has dissolved completely.


Add the corn, parsley and season the soup with a really good pinch of salt. Put it back on the stove for another 5 minutes.


I’ll be trying a few variations soon. I can see how adding fennel or some root vegetables could work for this soup as well. I served it with lightly buttered crusty bread and it was a definite do-again.


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    1. 1

      Chinese version peanut soup is a dessert. Super simple to make and delicious hot and cold.

      Gloria Chen on Aug 31, 2009 @ 8:20 am Reply
    2. 2

      @Gloria Chen:

      Peanut soup for dessert? That sounds divine!! I’ll look for a recipe.

      Kay on Aug 31, 2009 @ 8:30 am Reply
    3. 3

      Kay, that looks fantastic! Is that chunky or smooth peanut butter you’ve used there? I suppose chunky would give the soup a funny texture?

      Definitely trying this one out though!

      Lucinda on Aug 31, 2009 @ 12:59 pm Reply
    4. 4

      Wow, that looks delicious Kay! I’ve tried the peanut sauce here for french fries and satay, but not peanut soup. If this is half as good as your pineapple corn chowder, I’ll be a happy girl!

      P.S. I’ve been wanting to try your peanut flavored potatoes too for a while now. Guess I’ll have to make both! Maybe they’d make a nice dipper in the soup? Or perhaps that’d be a bit of a peanut overload. Not that that really exists ;-)

      Lizzy on Aug 31, 2009 @ 1:50 pm Reply
    5. 5

      I am nut about peanuts! That peanut soup of yours looks delicious. Will have to make that soon. Thank you for sharing the recipe.

      Oh by the way, your grater is from IKEA? I’ll go to IKEA (in Tempe, Arizona) today and get me one (website shows a price of USD$1.49). I’ve been wanting a grater like yours. I have a Microplane grater already – love it, but one can’t have enough graters…:-)

      Ita on Aug 31, 2009 @ 2:17 pm Reply
    6. 6


      Oh yeah! I own at least 5 Ikea graters. I use them for garlic and ginger all the time. I think Ikea is a little cheaper there than it is there.

      Kay on Aug 31, 2009 @ 2:23 pm Reply
    7. 7


      I’ve used smooth peanutbutter for this soup, but I think the texture won’t be odd at all. Was even thinking about topping or adding some pulverized peanuts to the soup!

      Kay on Aug 31, 2009 @ 2:24 pm Reply
    8. 8

      wow, simply delicious!

      Ramya Kiran on Aug 31, 2009 @ 3:22 pm Reply
    9. 9

      Caught that wink! You’ll be happy to know that I’ve ordered a tripod and it should be delivered by the time I get home from this stinking week-long work trip. Also, great news, I’ve signed up for a photography course at a local college starting in mid-September!!

      Lana on Aug 31, 2009 @ 3:24 pm Reply
    10. 10

      Peanut soup. I’ve never heard of it but will DEFINITELY be trying it, especially with the cold season ahead of us. I love peanut dishes too, things like satay, thai dishes, and my favorite is cajun boiled peanuts. But this sounds like you’ve got a winner!

      Chris on Aug 31, 2009 @ 9:41 pm Reply
    11. 11

      Yum! I have two jars of penut butter sitting in the cupboard, i can finally make use of them. Thank yooouu. Oh i have the same grater :) I bought mine from the UK. And by the way your pics are still great!

      Asu on Sep 1, 2009 @ 12:08 am Reply
    12. 12

      ~ Not related to this post, but pretty important stuff anyway ~


      I know you’re a huge fan of measuring spoons & cups. I believe you’ve been using the “RSVP Spice Measuring Spoon, Set of 6” too (recognized them in your pics). Well, I was browsing Amazon the other day for a new set and found this helpful review:

      By Josiah Schlender:
      My spouse and I were very excited to get these spoons as a wedding gift, and have been using them in the kitchen. Just recently, we started noticing that the spoons did not look proportional to each other. Upon calibration, it was discovered that some of the spoons are not as large as they state! The tablespoon actually holds about 2/3 of a tablespoon, and the 1/4 teaspoon holds only about 1/6 of a teaspoon (both are 67% of the stated size). The 1 and 1/8 teaspoons appear to be right on, and the 1/2 and 3/4 teaspoons just a smidgen small. We have concluded that the tablespoon and 1/4 teaspoon are too far off to use in recipes…if the recipe allows for that much error, then why measure at all?

      Maybe that’s why some of my recipes just doesn’t turn out well… grrrr…

      Nikki on Sep 1, 2009 @ 1:42 pm Reply
    13. 13


      I immediately checked the set after reading this, but mine were the exact same size as all my other measuring spoons. Then I dawned on me that I don’t have the RSVP spoons but I have the NorPro set.

      If you’re working with yeast and other things like that, this could seriously ruin a recipe.

      Kay on Sep 1, 2009 @ 1:51 pm Reply
    14. 14

      Hi Kay….

      I just made this same exact soup (well, madame jeanettes instead of pointy chiles), except…i used un-smashed peanuts instead of peanut butter. You might want to try this, especially if one of your favorite things about this soup is the almost crunchy contrast provided by the corn. The peanuts add yet another toothy dimension…oh, i used a little ginger and allspice as well. Pretty close, though!

      Mark on Oct 4, 2009 @ 1:11 pm Reply
    15. 15

      The first and only time I ever had peanut soup (which I had never heard of) was in Keukenhof Gardens. I loved it! Your recipe sounds quite close to what I had. I can’t wait to try it!

      Marianne on Oct 17, 2009 @ 5:50 pm Reply
    16. 16

      Hi Kay,
      I love your website! This soup looks like something I’d enjoy but I’m cooking for one and am wondering if you’ve tried freezing this soup before?

      Melissa on Oct 30, 2009 @ 2:41 am Reply
    17. 17

      I made this soup last night – all loved it. Being from New Orleans I had to add hot sauce… it was fantastic!

      Fiona on Jan 30, 2010 @ 5:00 pm Reply

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