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two bowls of peanut butter soup

Peanut Butter Soup (Instant Pot or Stovetop)


  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 10 1x
  • Diet: Vegan

Description

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.


Scale

Ingredients

  • 3 cups peeled and chopped sweet potatoes (from about 3 medium sweet potatoes)
  • 1 zucchini squash, chopped
  • 1 onion, chopped
  • 1 13.5-ounce can chopped tomatoes
  • 1 13-5 ounce can garbanzo beans, rinsed and drained
  • 1 cup vegetable broth
  • ½ teaspoon ground ginger
  • ½ teaspoon dried thyme
  • ½ teaspoon ground turmeric
  • 1 teaspoon sea salt
  • 1 cup natural peanut butter
  • 2 tablespoons coconut aminos
  • 2 tablespoon maple syrup or date syrup
  • Fresh lime juice, if desired 

Instructions

  1. In the base of a 6-quart or 8-quart Instant Pot, combine the sweet potatoes, zucchini, onion, chopped tomatoes, garbanzo beans, vegetable broth, ginger, thyme, turmeric, and salt.
  2. Lock on the lid and set the cooking time to 10 minutes at high pressure.
  3. Once the cooking time is complete, let the pressure come down naturally for 10 minutes. Then, use the quick release to get rid of any remaining pressure.
  4. Carefully remove the lid and use a hand immersion blender to blend the ingredients until you get a fairly smooth texture.
  5. Stir in the peanut butter, coconut aminos, and maple syrup.
  6. Serve hot, with a squeeze of fresh lime juice, if desired.

Notes

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.

  • Category: Soup
  • Method: Stovetop or pressure cooker
  • Cuisine: African

Keywords: vegan peanut butter soup west african, peanut butter garbanzo soup, vegetable peanut butter soup

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