Description

This hearty Chunky Peanut Soup combines rich flavors of peanut butter, tomatoes, and warming spices with nutritious vegetables like potatoes, butternut squash, and cabbage. It is a warming, satisfying, and protein-packed vegetarian soup perfect for a comforting meal.

Ingredients

Scale

Base Ingredients

2 tbsp rapeseed oil
Onions, chopped (320g)
1 tbsp chopped ginger
3 large garlic cloves, chopped
1 fresh chilli, deseeded and chopped
2 tbsp mild curry powder
1 tsp cumin seeds

Liquids & Pastes

400g can chopped tomatoes
1.2 l boiling vegetable stock (made with 3 tsp vegetable bouillon)
3 tbsp chunky peanut butter
2 tbsp tomato purée

Vegetables & Legumes

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

Heat the Oil and Fry Aromatics: Heat 2 tablespoons of rapeseed oil in a large pan over medium heat. Add the chopped onions and ginger, stirring frequently, and fry for 10 minutes until the onions begin to turn golden.
Add Garlic, Chilli, and Spices: Add the chopped garlic and deseeded chilli to the pan. Cook for a few more minutes, then stir in 2 tablespoons of mild curry powder and 1 teaspoon of cumin seeds to release the spices’ aroma.
Add Tomatoes and Stock: Pour in the 400g can of chopped tomatoes and 1.2 liters of boiling vegetable stock prepared from 3 teaspoons vegetable bouillon. Stir to combine.
Add Peanut Butter and Tomato Purée: Stir in 3 tablespoons of chunky peanut butter and 2 tablespoons of tomato purée. Bring the mixture to a boil while stirring to incorporate the peanut butter fully.
Add Vegetables and Simmer: Add the diced potatoes, finely diced butternut squash, drained chickpeas, and shredded Savoy cabbage. Cover the pan and leave to simmer gently for 15 minutes or until all the vegetables are tender.
Finish with Fresh Coriander: Stir in the chopped fresh coriander just before serving to add a fresh herbal note.
Serve and Store: Spoon two portions into bowls and serve hot. Cool and refrigerate any remaining soup, which can be kept chilled for up to three days. To reheat, warm in a pan until piping hot.

Notes

This soup is vegetarian and packed with vegetables, making it nutritious and filling.
The recipe makes a large quantity – ideal for batch cooking and freezing portions.
Use mild curry powder to keep flavors balanced; adjust chilli level to suit your heat preference.
Leaving the potato peel on adds fiber and nutrients.
The soup can be reheated gently on the stovetop or microwave.
It is part of a healthy 7-day diet plan, supporting balanced nutrition.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Fusion (with Indian-inspired spices)

Keywords: peanut soup, chunky peanut soup, vegetarian soup, hearty soup, peanut butter soup, healthy soup, curry soup, vegetable soup, chickpea soup, butternut squash soup