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West African Peanut Soup
Thumbnil West African Peanut Soup

West African Peanut Soup

By: Colleen Cottrell


  • 3/4 cup RX Nut Butter Maple Almond Butter
  • 1 tbsp extra virgin olive oil
  • 1 onion (diced)
  • 2 sweet potato (1/2" cubed)
  • 1-2 carrots (1/2" slices)
  • 1 jalapeno (seeded, diced)
  • 2-3 tbsp ginger (grated)
  • 4 garlic cloves (diced)
  • 4 cups veggie broth
  • 2 cups water
  • 1 bunch hearty greens (collard greens, kale, etc) (ripped to small pieces)
  • 1 can chickpeas or canelli beans
  • 1 lime


1. Warm EVOO on dutch oven, add onion, sweet potato, jalapeno, and some salt

2. Add veggie broth and water and bring to a simmer; cook for 15 min

3. In a separate bowl, combine PB and tomato paste; transfer 2-3 cups of hot broth to the bowl and mix together; pour into soup once mixed well

4. Add hearty greens and continue simmering for 20-25 min longer. Add hot sauce for an extra kick

5. Remove from heat and add lime juice and a sprinkle of sauce. Adjust further depending on taste preference

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