Sweet Potato Peanut Soup (Vegan + GF)

This Sweet Potato Peanut Soup is the best thing for a cold winter’s day! It’s:

• warming and comforting
• spicy and flavourful
• super nourishing!

There’s no better antidote to a miserable January day than a huge bowl of soup. This Sweet Potato Peanut Soup was inspired by my Chickpea Sweet Potato Peanut Curry and it’s equally flavoursome, hearty and healthy.

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This soup is also really easy to make, as all you need to do is throw the ingredients in a pot and let it bubble away. Then when you’re ready to eat you can just blend it all up!

I like to add a tin of white beans (cannellini, haricot or butter beans work) for extra protein and fibre. They also create a seriously creamy texture and make the soup much more filling too.

This soup is really easy to make a big batch of to store in the freezer in individual portions. If you have a way of heating up soup at work it also makes a delicious and healthy packed lunch!

For more healthy vegan soups, check out my:

• Pumpkin Curry Soup
• Creamy Pumpkin Gnocchi Soup
• Thai Green Curry Rice Soup
• Pea Pasta Minestrone Soup
• Pea Zucchini Mint Soup
• Miso Pumpkin Soup

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Helpful tools to make this Sweet Potato Peanut Soup:

food processor

blender

hand-held stick blender

measuring jug

5 from 1 vote

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Sweet Potato Peanut Soup (Vegan + GF)

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

This Sweet Potato Peanut Soup is warming and comforting, spicy and flavourful and super nourishing!

Course: Main Course, Soup

Cuisine: African

Keyword: african peanut soup, sweet potato peanut soup, vegan sweet potato soup

Servings: 4

Calories: 362 kcal

Ingredients

• 1 tablespoon coconut oil (or vegetable or rapeseed oil)
• 1 onion, sliced
• 1 cm (1/2 inch) ginger, roughly chopped
• 2 garlic cloves, roughly chopped
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• Pinch cayenne chilli pepper, to taste
• 2 medium-sized sweet potatoes, peeled and diced
• 400 g (14oz) tin of white beans, drained and rinsed (cannellini, haricot or butter beans)
• 1 vegetable stock cube (ensure gluten-free if necessary)
• Handful of fresh coriander (cilantro), roughly chopped
• Salt + pepper, to taste
• 200 ml (4/5 cup) tinned tomatoes
• 1 heaped tablespoon smooth peanut butter

To serve (optional):

• Roasted peanuts, roughly chopped
• Fresh coriander (cilantro), roughly chopped

Instructions

1. Heat up the oil in a large saucepan and add the onion, ginger and garlic once hot

2. Fry for around 10 minutes until softened

3. Add paprika, cumin, chilli and fry for a minute until fragrant
4. Add the sweet potatoes, white beans, stock cube, coriander and salt + pepper, with enough water to roughly cover

5. Bring to the boil and simmer on a low heat for around 10 minutes, until the sweet potato has softened

6. Add the tinned tomatoes and peanut butter and cook for a further 15 minutes

7. Transfer the mixture to a food processor or blender (or use a hand-held stick blender) to whizz until completely smooth - add more water to thin out if necessary
8. Taste and add more salt if necessary

To serve:

1. Serve into bowls and scatter over roasted peanuts and coriander, if desired
2. Leftovers keep covered in the fridge for up to a few days and also freeze well

Nutrition Facts

Sweet Potato Peanut Soup (Vegan + GF)

Amount Per Serving

Calories 362

* Percent Daily Values are based on a 2000 calorie diet.

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