Vegan Peanut Soup

This easy to make soup is made delectably creamy due to the peanut butter and potatoes. You can make this as spicy as you want and still retain that smooth flavor of peanut butter.

  • Preparation Time: 5 minutes
  • Cooking Time: 15 minutes
  • Total Time: 20 minutes


Servings: 4 persons
  • 1 large
  • 2 cloves
  • 4
  • 1 tbsp
  • 3⅓ cups
    leek chopped (~about 2 medium leeks)
  • 4 cups
    veggie bouillon broth (2 cubes)
  • 150 g
    peanut butter
  • 4 tbsp
    sweet soy sauce (ketjap manis) A suitable substitute is coconut aminos
  • 2 tsp
    sambal oelek (spicy chili paste) or more depending on desired spicyness
  • salt & pepper to taste


  1. Peel the onion and garlic and finely dice them. Wash and peel the potatoes then cut them into ~2in cubes. Wash the leek and chop them into smaller pieces depending on how prominent you want them to be in the soup.

  2. Heat up the oil in a pan and fry the onions and garlic for about 1 minute. Add the leek and fry for about 2 minutes. Pour the veggie bouillon into the pan and add the potato cubes.
  3. Bring the mixture to boil and let the soup simmer for about 10 minutes until the potatoes are tender. Stir the peanut butter and sweet soya sauce through the soup and season with sambal, salt and pepper.

Cuisines: Fusion
Difficulty: level 2 (average)
Cooking time: 15-30 minutes
Number ingredients: 10-15 ingredients
Type of dish: soup
Special diets: Gluten-free
Campaigns: VeggieChallenge

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