Sunday Soup | African Peanut Soup | RECIPE
Have you ever made something that seemed life changing to you? Something that will forever change the way you eat? Well… this was it. This soup was the reason that soup is and forever will be my favourite course.
African Peanut Soup.
Sounds a little weird, yes? Picture this: Your favourite vegetable soup with some rice, some spices, and peanut butter. Though it may not look aesthetically pleasing, I PROMISE YOU that this soup is to die for. It is the soup that changed all soups for me. Nothing has beaten it yet. And it’s only 205 calories per serving!
And to make it even better? It is super versatile! Last time I used tomato puree instead of crushed tomatoes, and Garam Masala instead of Rogan Josh. Even so, it came out tasting wonderfully!
After years and years of altering, here is my finalized version of this soup:
- 2 Tablespoons olive oil
- 2 Medium onions, chopped
- 2 Stalks bok choy with leaves, chopped
- 1 Whole roasted red pepper, chopped
- 4 Cloves garlic, minced
- 1 (28 oz) can crushed tomatoes, with liquid
- 5 Cups vegetable broth or stock
- ¼ Teaspoon pepper
- 1 Tablespoon chili powder
- 1 Tablespoon cumin
- 1 Tablespoon Rogan Josh (or other Indian blend)
- ⅔ Cup peanut butter
- 2 Cups cooked brown rice
- Heat oil in Dutch Oven or heavy bottomed pot, over medium heat. Cook onions and bok choy until onions are lightly brown and tender, and bok choy is wilted.
- Add roasted red peppers and garlic. Cook one minute.
- Stir in crushed tomatoes, vegetable stock, and spices.
- Reduce heat to low and simmer, uncovered, for 30 minutes.
- In separate bowl, combine several spoonfuls of broth with peanut butter. Mix to create a smoother consistency.
- Add peanut butter mixture to soup, stirring until well blended.
- Add rice. Continue simmering, covered, 10 minutes.