This flavorful Peanut Butter Soup can be made in an Instant Pot or on the stovetop. It’s full of nourishing ingredients with a slightly sweet peanut butter flavor. Vegan-friendly, gluten-free, and dairy-free.
Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days, or in the freeze for up to 2 months. Reheat before serving.
I like to serve this soup with cooked white rice. For extra protein, stir in cooked shredded chicken (not vegan) or chopped tofu before serving.
STOVETOP INSTRUCTIONS: Combine the sweet potatoes, zucchini, onion, chopped tomatoes, garbanzo beans, vegetable broth, ginger, thyme, turmeric, and salt in a large pot. Bring to a boil, then cover, reduce the heat, and let the pot simmer for 30 minutes, or until the sweet potatoes are tender. Use a hand immersion blender to blend the ingredients until you get a fairly smooth texture. Stir in the peanut butter, coconut aminos, and maple syrup. Serve hot.
Keywords: vegan peanut butter soup west african, peanut butter garbanzo soup, vegetable peanut butter soup