Comments on: Vegetarian Peanut Soup

By: Anne

Anne — Mon, 29 Jun 2026 23:47:09 +0000

This recipe is missing the sweet potatoes that are in Cookie and Kate’s cookbook!!
When I make this, I add about a cup more broth, some cinnamon, and of course, the sweet potatoes!! Everyone loves it!

By: Cookie and Kate

Cookie and Kate — Fri, 19 Jun 2026 22:23:07 +0000

In reply to Autumn C.. Hi Autumn, yes you can substitute spinach, but it will just need less cooking time as it is a more delicate green.

By: Autumn C.

Autumn C. — Fri, 19 Jun 2026 13:29:15 +0000

Can I use spinach in place of kale or collard green?

By: Jane

Jane — Sat, 16 May 2026 23:16:17 +0000

I make this often — it’s delicious and nutritious. I add sweet potatoes and use collards, or kale if collards aren’t in season, and I like to serve it with brown rice. I like to add chickpeas but b/c I also freeze this soup sometimes (I have a small household) and don’t want to freeze it with chickpeas in it, I’ve begun buying roasted chickpeas (sold in bulk at Winco) to throw on top instead. They add a nice crouton effect, along with the crunch from the peanuts and cilantro garnish. (You can also roast your own canned chickpeas, of course.) Thanks for making this big bowl of complex flavors easy to prep!

By: Terry

Terry — Wed, 18 Feb 2026 00:26:57 +0000

Yummmm . I made it tonight… followed recipe exact. Did not have sriracha. I added heaping tablespoon of sweet and spicy chili crisp and added a couple drops (Drops!) of rice vinegar. It was delicious. I’m going to try to freeze some. We’ll see. This would be phenomenal on a cold snowy day.

By: Dee

Dee — Tue, 30 Dec 2025 15:16:50 +0000

One of the best soups I have ever made. Cozy soup for fall and winter. Thanks so much for sharing this and for the great directions.

By: Annabel

Annabel — Wed, 24 Dec 2025 02:09:06 +0000

Perfection! Added a touch of vinegar, some sugar (used natural peanut butter), kale for greens, and sub chickpeas for kidney beans. Delicious and so easy. Served over rice in bowls. Kate was right about spice – tried 1 tablespoon of sriracha and could’ve added more.

By: Kostantina OConnor

Kostantina OConnor — Fri, 05 Dec 2025 06:36:09 +0000

I made mine with Sriracha tofu. I used yam and pumpkin in soup. Could not find Collard greens so I used kale.

By: Marissa

Marissa — Wed, 19 Nov 2025 16:20:12 +0000

I never leave blog comments but I’ve been enjoying this recipe probably since like 2014 or 2015. One of my favorite cold-weather dishes and I’m so glad you maintain your blog so I can reference it every year when I start craving it :)

By: Cookie and Kate

Cookie and Kate — Mon, 17 Nov 2025 12:59:54 +0000

In reply to Lerin D Oystryk. Hi Lerin, yes it should be fine in the slow cooker, but you'll want to check on it regularly the first time to see how long it cooks. I find slow cookers vary considerably.