Ingredients
- ½ tbs peanut oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 240 g whole peeled tomatoes, cut into quarters, juice reserved
- 80 g tomato paste
- Pinch of sugar
- 100 g creamy peanut butter, divided use
- 800 ml vegetable broth from 1 cube, divided use
- ½ tbs balsamic vinegar
- ¼ tsp cayenne pepper
- 50 g basmati rice
- 2 spring onions, thinly sliced
- 1/3 cup peanuts, cleaned, coarsely chopped
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African peanut soup
Time: 5 minutes prep, 15 minutes cook
Servings: 4 servings
Directions
- Sauté onion and garlic for about 5 minutes in peanut oil over medium heat. Add whole peeled tomatoes (and their juice), tomato paste, sugar, ½ amount peanut butter, broth, vinegar, and cayenne. Whisk to combine and bring to a boil.
- Add rice, reduce heat to low, cover, and cook 15 minutes until rice is tender.
- Stir in remaining broth and reserved peanut butter. Bring soup back to a simmer for 1-2 minutes.
- Ladle into bowls and garnish with chopped spring onions and peanuts.
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Summary
Creamy, intense, and earthy this spicy and comforting soup has West African origins.
