African Peanut Soup
We wanted to try a recipe that was a little bit different, but involved some pleasing flavors we’ve been using recently. You’ve seen our penchant for peanuts (e.g. Peanut Noodles, Peanut Satay to name a few) as well as our proclivity for peppers (e.g. Pad Thai, Saag Paneer for starters). This is an African style peanut soup that has just a hint of heat, some tang from the tomatoes, a bit of sweetness from the sauteed onions and is filling with a bit of rice cooked in the broth towards the end. Hope you enjoy this culinary exploration as much as we did!
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
Yield: 2 servings
- 1 tbsp olive oil
- 1 medium yellow onion
- 1 red bell pepper
- 2 garlic cloves
- 14.5 oz crushed tomatoes packed in juice
- 32 oz vegetable broth
- Pinch chipotle chili pepper
- Pinch black pepper
- 1/3 c crunchy peanut butter
- 1/3 c uncooked rice
- First do the initial prep work. Crush and dice the garlic. Remove the skin from the onion and dice. Dice the red bell pepper.
- Add the oil to a large pot or pan and heat over medium high.
- Add the red bell pepper and onion to the pan and cook while stirring until the onions begin to start to brown.
- Add the garlic and cook another 30 seconds, stirring frequently.
- Add the tomatoes with their juice, vegetable broth, chili powder and black pepper.
- Stir everything up and reduce the heat to low. Let it simmer for 30 minutes.
- Add the rice and stir it in.
- Cover the pan and continue cooking 15 minutes on low.
- Stir in the peanut butter until everything is well mixed.
- Turn off the heat, ladle the soup into bowls, and serve!