Serves 4
30 min
African Peanut Soup
Recipe GLPR26b777b24fa4d9
A warm, aromatic West African-inspired peanut soup with a smooth, rich base of creamy peanut butter balanced by tangy tomatoes and a gentle heat from cayenne pepper. Rice cooks directly in the broth, creating a comforting one-pot meal that's topped with fresh scallions and crunchy peanuts. Ready in under 30 minutes.
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Ingredients
1 tablespoon peanut oil
1 clove garlic, finely chopped
1 (28-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
1/2 cup creamy peanut butter
4 cups low-sodium chicken broth
1 tablespoon balsamic vinegar
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
1 cup long-grain white rice
6 scallions (white and light green parts), chopped
1/4 cup salted peanuts, roughly chopped
Directions
Heat the peanut oil in a large pot or Dutch oven over medium heat. Add the finely chopped garlic and sauté for about 1 minute until fragrant.
Add the undrained diced tomatoes and tomato paste to the pot, stirring well to combine. Cook for 2-3 minutes, allowing the tomato paste to incorporate fully into the liquid.
Pour in the chicken broth and bring the mixture to a gentle boil. Stir in the peanut butter until completely dissolved and smooth throughout the broth.
Add the long-grain white rice, balsamic vinegar, cayenne pepper, and kosher salt. Stir to combine and ensure the rice is submerged.
Reduce the heat to low, cover the pot partially, and simmer for 15-18 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid. The soup should have a thick, stew-like consistency.
Taste and adjust the seasoning as needed. Ladle the soup into bowls and garnish generously with chopped scallions and roughly chopped salted peanuts. Serve hot.
