African peanut soup Recipe

• 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

Directions

1.

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.

2.

Add rice, reduce heat to low, cover, and cook 15 minutes until rice is tender.

3.

Stir in remaining broth and reserved peanut butter. Bring soup back to a simmer for 1-2 minutes.

4.

Ladle into bowls and garnish with chopped spring onions and peanuts.