Peanut Soup With Rice And Scallions Recipe

Name: Peanut Soup With Rice And Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil or 2 tablespoons vegetable oil; 2 large onions, diced; 2 large bell peppers, 1 red and 1 green, diced into 1/2-inch chunks; 2 teaspoons ginger, chopped; 2 sweet potatoes, peeled and cut into 1-inch chunks; 3 large garlic cloves, finely chopped; salt & freshly ground black pepper; 1/4 teaspoon cayenne pepper or 1/4 teaspoon red pepper flakes, approx; 2 cups crushed tomatoes; 5 5 cups chicken stock or 5 cups vegetable stock; 3/4 cup peanut butter; 6 ounces soft tofu; 2 cups cooked rice; 1 cup scallion, sliced, including the firm greens

Servings: persons

2 tablespoons peanut oil or 2 tablespoons vegetable oil
2 large onions, diced
2 large bell peppers, 1 red and 1 green, diced into 1/2-inch chunks
2 teaspoons ginger, chopped
2 sweet potatoes, peeled and cut into 1-inch chunks
3 large garlic cloves, finely chopped
salt & freshly ground black pepper
1/4 teaspoon cayenne pepper or 1/4 teaspoon red pepper flakes, approx
2 cups crushed tomatoes
5 5 cups chicken stock or 5 cups vegetable stock
3/4 cup peanut butter
6 ounces soft tofu
2 cups cooked rice
1 cup scallion, sliced, including the firm greens

1
1. Warm the oil in a wide soup pot set over high heat. 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. Add 1 teaspoon salt, several good twists of the pepper mill, and the cayenne to taste, and cook a few minutes longer.
2
2. Add the tomatoes and scrape the pot to lift up any brown bits from the bottom. Add the water or stock, bring to a boil, then lower the heat and simmer, covered, for 25 minutes.
3
3. Add the peanut butter and cook, stirring, until it has dissolved
4
4. Remove 2 cups of the soup and puree with the tofu until perfectly smooth. Return this mixture to the soup. (If you wish, puree the entire soup.) Taste for salt and for the heat level, adding more cayenne if desired.
5
5. Serve with 1/3 cup rice mounded in each bowl and plenty of scallions scattered over the top.

1080

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons peanut oil or 2 tablespoons vegetable oil, 2 large onions, diced, 2 large bell peppers, 1 red and 1 green, diced into 1/2-inch chunks, 2 teaspoons ginger, chopped, and more.

Yes, Peanut Soup With Rice And Scallions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peanut Soup With Rice And Scallions

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