A delicious but minimalist Virginia Peanut Soup made with roasted peanuts and six other ingredients. This soup is packed with protein and fiber and makes a meal by itself. A vegan, gluten-free, soy-free recipe.
You might also like these recipes for African peanut stew and eggplant in peanut sauce.
Some of my favorite food memories involve stopping at obscure restaurants on road trips, so ravenously hungry that anything tastes quite, quite wonderful. A peanut soup I ate at a hole-in-the-wall eatery on one such stop in Leesburg, Virginia, was so good, however, that I was dying to recreate it as soon as I got back home.
The Virginia peanut soup is said to have descended from a West African recipe, and it has its own share of lore in its home state, famous, of course, for its peanuts. George Washington is said to have loved peanut soup, and it is perhaps one of the more famous dishes served in Colonial Williamsburg (that version is not vegan because it includes chicken stock, and I couldn't eat it the couple of time I've visited Williamsburg).
There are other restaurants and eateries in Virginia that have their own famous versions of this soup, but I doubt that any of them would taste much better than the soup I ate at that tiny restaurant in Leesburg.
I used a recipe from the Washington Post and followed it fairly faithfully. The process was rather simple and didn't require that much effort or time, save for soaking the peanuts in advance for about four hours.
It's important to use roasted, unsalted peanuts to begin with because the roasting adds more flavor to this minimalist soup. The flavor base has just a few ingredients, because you really want the peanuts to be the star here.
One of the reasons I loved the Post recipe for the Virginia Peanut Soup is because it starts out with peanuts and not peanut butter, like many peanut soups do. While peanut butter in a soup would be tasty, the flavor of peanut butter is quite different from the fresh flavor of the roasted and ground peanuts in this soup. The soup is also a pretty, light color, although I will also add that in the photographs, for some reason, it appears whiter than it actually was.
One of my favorite things to do is garnish this soup with all kinds of fun things that add more flavor and texture. The Post recommends apples and peanuts, but I also love chopped up candied ginger or even crackers (especially for Jay who loves a mix of all these in his soup).
Although a peanut soup sounds rather heavy -- and there are versions that use cream -- this soup is surprisingly light at just 174 calories a serving. It is also full of protein and fiber because, let's not forget it, peanuts are really legumes.
More yummy vegan soup recipes
Recipe card
Virginia Peanut Soup
Ingredients
- 2 cups peanuts (lightly roasted. Soak the peanuts for four hours in enough water to cover by an inch. Strain out all the water before using in the recipe.)
- 1 teaspoon olive oil
- 1 medium onion (finely chopped)
- 2 bay leaves
- 2 stalks celery (chopped)
- 6 cups vegetable stock
- ½ teaspoon celery seed (optional)
- Salt and ground black pepper to taste
Instructions
- In a skillet heat the olive oil and add the onion, bay leaves, celery seed if using, and celery. Season with salt and ground black pepper and cook for five minutes or until the onion softens.
- Add the peanuts, stir to mix, then add 4 cups of the vegetable stock. Bring to a boil, cover, and cook for about 20-25 minutes or until the peanuts are very tender.
- Transfer the soup to a blender, in batches if needed, and blend until very smooth. Return the soup to the pot and add more broth to thin it out. I use up the remaining two cups at this point for the perfect consistency.
- Warm the soup, turn off the heat, and ladle into bowls to serve. Top with apples, peanuts or candied ginger pieces.
Notes
Nutrition Information
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JRio says
I have not made this yet, but I was motivated to respond immediately after reading through the post. Why? Because the reason I was looking for a peanut soup recipe to begin with is my fond memory of a peanut soup that I had eaten many years ago at.. wait for it.. a small lunch spot in Leesburg Virginia (circa 1988ish). So happy to have come across that detail in your notes!
Karen Watkins says
I made this soup with a commercial vegetable bouillon concentrate and expensive Virginia peanuts that were too hard to eat as a snack. I didn't have any stock. I added a tablespoon of tahini to the soup as the blender pureed the soup. It worked so well. It reduced the salty taste and gave it some richness. Not sure it is as healthy as the original recipe but it was delicious.
Cathy says
Hi!
This sounds lovely! What kind of peanut[brand name] is used? Planter's or bulk /store brand? Thanks!
Vaishali says
Hi Cathy, I just buy raw peanuts and roast them myself for this soup. You can buy roasted peanuts and it should be fine--I am not brand loyal usually, I find it doesn't make a big difference. 🙂
Lindsey says
I'm about to make this soup. Do I drain the peanuts before adding them or add the soaking water with the peanuts to the pot?
Vaishali says
Drain the water out. You'll have enough liquid with the vegetable stock! I'll also clarify in the recipe.
Audrey A Wagner says
I have made it and it is wonderful. I garnished it with Baby Carrot circles. My only comment is the Nutrition Facts do not specifically say that this information is per cup. I count calories and fat. It is hard to believe 174 calories and 15 grams of fat per cup!
Susan Parran says
This looks REALLY GOOD! Thanks for the recipe!
Marsha says
What a lovely post, I couldn't agree more. It is the events and the food, rather than just the food, that makes life memorable. Thanks for sharing this peanut soup recipe. It sounds simple and delicious and I can't say I've eaten it before so definitely trying.
Vaishali says
Thanks, Marsha, hope you try! 🙂