Dinner

Chunky Peanut Soup Recipe

ByCleo Brixton November 25, 2025November 25, 2025

Introduction

This chunky peanut soup is a deliciously hearty and comforting dish, packed with vibrant flavors and wholesome ingredients. With a mild curry base and a rich peanut butter twist, it’s perfect for cozy dinners or meal prepping for the week.

The image shows a white pot filled with a colorful stew, with visible layers of chunky yellow potatoes, green leafy kale, light beige chickpeas, and small orange vegetable pieces all mixed in a rich orange broth. Below the pot, a white bowl holds a serving of the stew, showing the same layers and textures in a cozy, hearty mix. To the left, there are two silver spoons resting on empty white plates. Two glasses with yellow-green liquid are placed near the pot, and a textured white cloth is folded on the right side, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp rapeseed oil
320g onions, chopped
1 tbsp chopped ginger
3 large garlic cloves, chopped
1 fresh chilli, deseeded and chopped
2 tbsp mild curry powder
1 tsp cumin seeds
400g can chopped tomatoes
1.2l boiling vegetable stock, made with 3 tsp vegetable bouillon
3 tbsp chunky peanut butter
2 tbsp tomato purée
400g potatoes, unpeeled and diced
320g butternut squash, finely diced
400g can chickpeas, drained
200g Savoy cabbage, shredded
⅓ x 30g pack fresh coriander, chopped

Instructions

Step 1: Heat the rapeseed oil in a large pan over medium heat. Add the chopped onions and ginger, frying and stirring frequently for about 10 minutes until the onions start to turn golden.
Step 2: Add the chopped garlic and deseeded chilli to the pan and cook for a few more minutes. Then stir in the mild curry powder and cumin seeds.
Step 3: Pour in the chopped tomatoes and boiling vegetable stock. Stir in the chunky peanut butter and tomato purée, then bring the mixture to a boil.
Step 4: Add the diced potatoes, finely diced butternut squash, drained chickpeas, and shredded Savoy cabbage. Cover the pan and reduce to a simmer for 15 minutes, or until the vegetables are tender.
Step 5: Stir in the chopped fresh coriander. Ladle the soup into bowls and serve immediately, or cool and chill the remainder to enjoy later.

Tips & Variations

For extra creaminess, add a splash of coconut milk just before serving.
Use sweet potatoes instead of regular potatoes for a slightly sweeter flavor.
If you like more heat, keep the seeds in the chilli or add a pinch of cayenne pepper.
Serve with warm crusty bread or naan for a satisfying meal.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to three days. When ready to eat, reheat gently in a pan over medium heat until piping hot, stirring occasionally to prevent sticking.