Monday, January 14, 2008

Soup for you

African Peanut Soup

1 tablespoon of peanut oil
1 clove of garlic, minced
1 28-ounce can of chopped tomatoes, undrained
1 6-ounce can of tomato paste
1/2 cup creamy peanut butter
4 cups of broth (chicken or veggie)
1 tablespoon of balsamic vinegar
1/4 teaspoon of cayenne pepper
2 teaspoons kosher salt
1 cup of white rice (I used brown rice, but adjusted cooking time)
6 scallions, chopped
1/4 cup salted peanuts, chopped

In a medium saucepan, over medium heat, heat oil and garlic for 1 minute.

Add the tomatoes, tomato paste, peanut butter, broth, vinegar, cayenne, salt and whisk together. Bring to a boil.

Add rice, reduce heat to low, cover and let simmer for 20 minutes. Since I used brown rice, at this point I substituted simmering for 20 minutes on the stove top for simmering in a crock pot for the rest of the day. You may need to thin the soup if it absorbs too much of the liquid!

Ladle into bowls and garnish with scallions and peanuts.

1 comment:

paige said...

I think I've had this before.