Peanut Soup With Rice And Scallions
Serves: 3
Gabriella Kub
1 January 1970
Based on User reviews:
59
Spice
56
Sweetness
59
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Roasted Peanut2 large
Onion (diced)2 tsps
Ginger (chopped)3 large
Garlic Cloves (finely chopped)1
Salt1 tsp
Cayenne Pepper3 cup
Peanut Butter2 cups
Cooked RiceDirections:
1
Warm the oil in a wide soup pot set over high heat
2
Add the onions, bell peppers, ginger, and sweet potatoes, and saute, stirring frequently until the onions have begun to color, 8 to 10 minutes, adding the garlic after the first 5 minutes
3
Add 1 teaspoon salt, several good twists of the pepper mill, and the cayenne to taste, and cook a few minutes longer
4
Add the tomatoes and scrape the pot to lift up any brown bits from the bottom
5
Add the water or stock, bring to a boil, then lower the heat and simmer, covered, for 25 minutes
6
Add the peanut butter and cook, stirring, until it has dissolved 4
7
Remove 2 cups of the soup and purée with the tofu until perfectly smooth
8
Return this mixture to the soup
9
(If you wish, purée the entire soup
10
) Taste for salt and for the heat level, adding more cayenne if desired
11
Serve with 1/3 cup rice mounded in each bowl and plenty of scallions scattered over the top
12
Warm the oil in a wide soup pot set over high heat
13
Add the onions, bell peppers, ginger, and sweet potatoes, and saute, stirring frequently until the onions have begun to color, 8 to 10 minutes, adding the garlic after the first 5 minutes
14
Add 1 teaspoon salt, several good twists of the pepper mill, and the cayenne to taste, and cook a few minutes longer
15
Add the tomatoes and scrape the pot to lift up any brown bits from the bottom
16
Add the water or stock, bring to a boil, then lower the heat and simmer, covered, for 25 minutes
17
Add the peanut butter and cook, stirring, until it has dissolved 4
18
Remove 2 cups of the soup and purée with the tofu until perfectly smooth
19
Return this mixture to the soup
20
(If you wish, purée the entire soup
21
) Taste for salt and for the heat level, adding more cayenne if desired
22
Serve with 1/3 cup rice mounded in each bowl and plenty of scallions scattered over the top