This is a vegan adaptation of a popular African recipe. It is simplified and for a nice crunchy twist, fresh mung bean sprouts are added just before serving.

Easy Vegan Spicy Peanut Soup with Fresh Mung Bean Sprouts


  • 1 cup peanut butter
  • 2 tbs. oil
  • 1/2 teaspoon cayenne pepper
  • 1 tbs. fresh ginger, grated
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 liter vegetable bouillon
  • 1 tbs. tomato paste
  • splash Tabasco
  • pinch salt
  • 1 tbs. sugar
  • 100 grams fresh mung bean sprouts


  • Heat the oil in a sauce pan. Add the chopped onions and saute until glassy.
  • Add the garlic and lightly brown.
  • Add the vegetable bouillon and the peanut butter and stir well to mix.
  • Add the tomato paste and spices and allow to simmer until warm and well blended.
  • Season to taste with salt, Tabasco and a pinch of sugar.
  • Just before serving add the fresh mung bean sprouts do not cook the bean sprouts, as their crunchiness adds a nice contrast to the smooth spiciness of the soup.