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Caribbean Style Peanut Soup with Caramelized Pisang



Just because it’s Summer, it doesn’t mean soup should be off the menu. If you are one of those people who have reservations about serving soup on hot days, I would like you to give this recipe a try. The Caribbean flavors make this soup perfect to enjoy in a hammock or at a family dinner in the garden during breezy Summer evenings. Originally this recipe has a chicken base and is served with boiled eggs. So I was not sure if I would be able to alter it without ending up with something that would be closer to ‘dull liquid peanut butter’ rather than a beautiful rich Caribbean specialty. The challenge is even greater when your in-laws are originally from that region and you know they will give their blunt opinion if you ask them if this vegan version is any good. So honestly, yes, I was nervous, but luckily everything turned out fine. The result is reviewed and approved by a team of experts and therefore here to share with you.

This soup sure can be served as a main dish, but because of the peanut butter, it is quite high in fat. So in order to not exceed the 80/10/10 (carb/protein/fat) ratio and to keep it within the guidelines of a High Carb Low Fat diet, I recommend a small portion as a starter or as a side dish along with rice and veggies. It also serves well after a strength workout to supplement muscle recovery.

Putting your hammock up and creating a summer playlist with Reggae, Caribbean Latin and some Calypso party classics is highly recommendable and will definitely maximize the experience.


Makes 4 small portions.


– 1 potato cut into cubes
– 1 leek white part cut into rings
½ a chili pepper or hot sauce
– 4 tablespoons natural peanut butter avoid the kind with palm oil
– 1 tablespoon sweet soy sauce (or kecap manis)
– 1 teaspoon tamarind paste
– 400 ml vegetable broth / bouillon

Caramelized Pisang
– 2 plantain bananas preferably ripe, black ones
– 1 cup of water
– 1 tablespoon cinnamon
– 1 tablespoon raw agave


Step 1
– Preheat oven at 175C (350F);
– Cut each of the plantain bananas in 4 equal pieces, place in oven dish;
– Mix 1 cup of water, cinnamon and agave and pour over the bananas;
– Put in oven and bake for 90 minutes.

Step 2
– Stew potato cubes, leek rings and chili pepper with a bit of water until the leeks are soft and the water has evaporated;
– Add vegetable broth, bring the soup to boil, reduce heat and simmer for 15 minutes with lid tilted;
– Meanwhile (in a separate bowl) add tamarind paste and sweet soy sauce to the peanut putter, transfer a soupspoon of the liquid of the soup to the peanut butter mixture and mix well;
– After 15 minutes of simmering add the peanut butter mixture to the soup and simmer for another 10 minutes until the soup has a creamy texture.
– Pour into small cups or glasses, garnish with your favorite toppings (celery and sprouted beans for example), and serve with the caramelized plantains and/or some steamed rice.

With Love from The Happy Earth Kitchen

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Author Happy Earth Kitchen (Yonca)

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