Vegan Ghanaian Peanut | Groundnut Soup Recipe | How To Make peanut soup

Start by boiling 300 g of butter and 100 to 150 g of shiitake mushrooms in water.

Add 2 cups of dried soy, 5 cloves of garlic, 2 thumbs of ginger, 1 teaspoon of rosemary, 1 teaspoon of anise seed, 1 teaspoon of black pepper, and 1 tablespoon of vegan chicken stock to the pot.

Include a couple of leaves of basil, 1 scotch bonnet or habanero, 2 bell peppers, 3 medium tomatoes, and 2 large onions.

Boil until the vegetables start to lose their vibrant color.

Transfer everything (except the garlic) into a blender and blend until a paste is formed, adding in the garlic and 2 tablespoons of tomato puree.

Rehydrate the shiitake mushrooms in the remaining broth.

Reduce the blended paste on low flame for about half an hour to remove moisture until it becomes concentrated.

Soak the soy chunks, squeezing them out and repeating with clean water until the water runs clear.

Add the soy chunks and shiitake mushrooms to the concentrated paste.

Stir in 1 cup of peanut butter and the vegetable stock made earlier, then add salt and the habanero.

Cover and cook on medium to low flame until the oil floats to the surface.

Equipment Needed

Spice Level:

Dietary