Vegetarian Peanut Soup

Preparation info

  • Difficulty


  • Makes

    4 to 6


Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

This excellent creamy soup uses up to eight kinds of vegetables along with protein-packed peanut butter and eggs to make a hearty soup that pairs wonderfully with Ghana-style Dumplings (Fufu), Rice Balls (Omo Tuo), or for a Western touch, crusty French bread.


  • 3 cups peeled and cubed eggplant
  • 1 large onion, finely chopped
  • 4 to 6 cups vegetable stock; or water flavored with seasoning cubes
  • 2 cloves garlic, minced (optional)
  • 2 teaspoons grated fresh ginger (optional)
  • ¼ teaspoon dried ground red pepper, or some chopped fresh chili pepper of choice
  • 1 to 2 cups canned or fresh tomatoes, pureed (do not use canned puree)
  • teaspoons salt (or to taste)
  • 1 cup creamy natural-style peanut butter (no sugar added)
  • 8 ounces mushrooms, cut in half or thick slices
  • 8 fresh okra or ½ 10-ounce package frozen okra, ends trimmed, whole or sliced
  • 2 medium zucchini or yellow squash, cut into cubes (optional)
  • 4 to 6 hardboiled eggs, peeled



  1. Put the eggplant in a saucepan, add 3 cups of water and bring to a boil. Lower the heat to simmer and cook until soft, about 10 minutes. Use a slotted spoon to remove the eggplant. Save the water. Set both aside.
  2. Put the onion into a large soup pot with 4 cups of vegetable stock. Add the garlic, ginger, and chili pepper, if using.
  3. Puree all or part of the eggplant using a blender or food processor (add some of the water in which it was cooked if desired) and add all the eggplant to the soup pot.
  4. Add 1 cup of the pureed tomatoes and the salt and allow the soup to simmer while preparing the peanut butter.
  5. Remove 2 cups of broth from the soup and mix it in a saucepan with the peanut butter to make a smooth paste. Cook the paste over a medium heat, stirring constantly with a long-handled spoon, being careful to avoid both scorching the peanut butter (lower the heat if necessary) and being splattered. After about 15 to 20 minutes, the oil will begin to separate from the paste. At that point add another cup of soup broth to the saucepan, mix well, and slowly stir the mixture from the saucepan into the soup pot.
  6. Add the mushrooms, okra, and squash to the soup. For a thinner soup, add additional stock or water. Cover the soup and allow it to simmer about 20 minutes or until the vegetables are cooked. Adjust the seasonings to taste. Add the whole hardboiled eggs a few minutes before serving.

To serve

Serve as directed for Chicken Peanut Soup.