Protein Rich, Main course, Soups, African, Senegal

Mark Bittman's Senegalese Peanut Soup

by Fatou Diallo

Warm up with Mark Bittman's delicious Senegalese Peanut Soup, a hearty and flavorful vegan dish. This recipe combines the richness of peanuts with sweet potatoes, tomatoes, and collard greens for a comforting and satisfying meal. It's a perfect blend of savory and slightly spicy notes, making it a delightful addition to your plant-based repertoire.

Total Time

35 minutes

Difficulty

Easy

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 4 Servings

3/4 cup

shelled roasted peanuts
2 tablespoons

peanut oil
1

medium red onion, halved and thinly sliced
1 tablespoon

fresh ginger, peeled and minced
1 tablespoon

garlic, minced
1 pinch

cayenne (more or less to taste)
salt
fresh ground black pepper
6 cups

vegetable stock or water
2

(1/2 lb) sweet potato, peeled and cut into thick slices or 2 yams, peeled and cut into thick slices
8-12

plum tomatoes, cored and halved (canned are fine, drain and reserve liquid for another use)
1/2 lb

collard greens or kale, washed thoroughly and cut into wide ribbons
1/4 cup

chunky peanut butter

Time

Preparation Time

15 minutes
Cooking Time

20 minutes
Total Time

35 minutes

Goes Great with

VEGAN GREEN RICE WITH PEANUTS

VEGAN SPROUTS SALAD WITH ORANGE DRESSING

Tofu Salad Dressing

Moroccan Chickpea & Zucchini Salad

VEGAN RICE BOWL

rice

Method

Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
Add ½ cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes.
Taste, adjust the seasoning, and serve garnished with the remaining peanuts.

Notes:

Variation: Creamy peanut soup Like velvet, but peanutty velvet: Omit the collards or kale. Then in step 3, along with the peanut butter, stir in 1 cup rice milk, or coconut milk, either made from scratch or canned (use ½ can, slightly less than 1 cup, with a little water). Use an immersion blender to puree the soup in the pan. Or cool the mixture slightly, pour into a blender, and puree carefully. Gently reheat the soup, taste and adjust the seasoning, and garnish with the remaining peanuts.