You might think this creamy soup was made with Milk. I didn’t add any sort of Milk. It is white and creamy because of Peanuts. I blend it quite smoothly, but crispy texture of Peanuts tends to remain. You won’t notice it is Peanut-based soup as it is hard to taste Peanuts in this soup. It is very nutritious and it doesn’t cost much to make it.


2 Servings


1/2 tablespoon Oil *I used Sunflower Oil
1/2 Onion *cut into small pieces
1 clove Garlic
1 Potato *peeled and cut into small pieces
1/2 cup shelled Peanuts *about 50g, use raw OR blanched Peanuts
*Note: I used blanched Peanuts which skin was already removed
300ml Chicken Stock OR Vegetable Stock
Salt & Pepper
Water *OR Milk if you prefer

  1. You need to remove the skin of Peanuts. Soak the raw Peanuts in water OR blanch until skin is soft, then remove the skin. *Note: I use blanched Peanuts with the skin removed.
  2. Heat Oil in a saucepan, cook Onion and Garlic over medium low heat for a few minutes. Add Potato, Peanuts and Stock. Cover with a lid, bring to the simmer, and simmer for 20 to 30 minutes. Then cool slightly.
  3. When it is slightly cooled and safe to work with, blend in a blender OR using a stick blender until smooth.
  4. Return to the saucepan, season with Salt & Pepper. To make the soup thinner, add some Water OR Milk if you prefer, and heat up until hot.
  5. Enjoy with finely chopped Parsley, OR other Herb such as Coriander. You can add Croutons, crispy Bacon, etc. Today I added freshly ground Black Pepper.