Peanut Soup with Harissa Shrimp

A warming, spicy, peanut-y soup, that's chock full of vegetables and topped with harissa spiced shrimp.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 to 6 servings


Peanut Soup

  • 1 medium onion
  • 4 cloves garlic, minced
  • 1 inch piece ginger, grated or minced (1 1/2 tbsp)
  • 2 tbsp olive oil, extra virgin, divided
  • 1 cup strained tomato sauce
  • 2 tomatoes, seeded and finely chopped
  • 1 large sweet potato, peeled and cubed
  • 5 cups vegetable broth
  • 2 cups frozen mixed greens, chopped
  • 1/4 tsp red chili flakes
  • 3/4 cup peanut butter, smooth or chunky
  • sour cream, for topping (optional)
  • cilantro, for topping (optional)
  • chopped peanuts, for topping (optional)

Harissa Shrimp

  • 400 grams Frozen shrimp, peeled and deveined
  • 1-2 tsp Harissa spice mix
  • 1/2 lemon, juice of
  • 1 tsp honey


  1. Heat 1 tbsp oil in a large pot over med-low heat.  Add the onion and fry until translucent.  Add the garlic, ginger, and red pepper flakes, and cook one minute, until fragrant.  Add the remaining soup ingredients (minus the toppings), and bring to a gentle simmer.  Cook for 20-25 minutes, until sweet potato is cooked.

  2. Heat the remaining oil in separate pan over medium heat and add the shrimp.  Add the harissa, lemon and honey to the pan and cook for 1-2 minutes per side, until shrimp is cooked through.    

  3. Laddle soup into bowls, top with sour cream, shrimp, cilantro and peanuts and serve!