West African Peanut and Vegetable Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 6
Ingredients
  • ¾ cup dry short grain brown rice
  • 2 tablespoons oil
  • 1 cup diced red onion (~1/2 a large red onion)
  • 1 cup diced carrot (~2 large carrots)
  • 4 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 4 cups vegetable broth
  • 2 cups water
  • ½ medium cabbage, core removed and thinly sliced
  • 2 cups zucchini, sliced into half moons
  • ¾ cup unsalted peanut butter
  • 1 tablespoon tomato paste
  • 1 teaspoon red pepper flakes
  • Garnish with dry-roasted peanuts and chopped cilantro
Instructions
  1. About 20 minutes before starting the soup, begin cooking the rice in a rice cooker or separate pot per package instructions. This method allows for really fluffy rice, which will thicken the soup, without extending the cooking time for the soup.
  2. In a soup pot, add in oil and diced onion and carrot. Sauté for 5 minutes on medium heat.
  3. Add in ginger, garlic, and salt, and sauté for 1 minutes until fragrant.
  4. Add in vegetable broth and water, and bring the pot to a simmer. Prepare the cabbage and zucchini while waiting.
  5. Add in thinly sliced cabbage and zucchini slices. Continue cooking on medium-high heat for 10 minutes until cabbage is soft, stirring occasionally.
  6. Stir in the cooked short-grain brown rice, peanut butter, tomato paste, red pepper flakes. Once everything is incorporated and hot, taste test and adjust salt and spice if necessary.
  7. Serve hot soup garnished with peanuts and cilantro.
Notes
If using salted peanut butter, omit the salt added earlier on in the recipe and adjust to taste before serving.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2016/03/25/african-peanut-soup/