Peanut Soup with Rice and Scallions
Indulge in the rich, velvety comfort of Peanut Soup with Rice and Scallions, a bold and nourishing dish packed with flavor and texture. This West African-inspired recipe combines creamy unsalted peanut butter, warming spices like ginger and cayenne, and a tomato-based vegetable broth for a deeply satisfying soup. Topped with fluffy white rice, crunchy scallions, and a hint of zesty lime, this one-pot wonder is perfect for weeknight dinners or cozy lunches. Ready in just 45 minutes, it’s a hearty, gluten-free, and vegetarian-friendly option that will delight the entire family. Garnish with fresh cilantro for an extra burst of freshness and savor every spoonful of this aromatic, protein-rich meal.
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Recipe Information
Ingredients
- 0.5 cup unsalted peanut butter
- 1 tablespoon vegetable oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 teaspoon, freshly grated ginger
- 1 cup crushed tomatoes
- 4 cups vegetable broth
- 1 cup white rice
- 2 cups water
- 3 stalks, thinly sliced scallions
- 0.25 teaspoon cayenne pepper
- 1 teaspoon, or to taste salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh cilantro
- 4 for serving (optional) lime wedges
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped yellow onion and sauté for 3-4 minutes, or until softened.
Add the minced garlic and grated ginger, and cook for another minute, stirring frequently to prevent burning.
Stir in the crushed tomatoes and cook for 2-3 minutes until slightly thickened.
Add the vegetable broth and bring the mixture to a simmer.
In a separate small bowl, whisk the peanut butter with a ladleful of the warm vegetable broth until smooth. Return the mixture to the pot, stirring well to combine.
Season the soup with cayenne pepper, salt, and black pepper. Reduce the heat to low and let the soup simmer for 10-15 minutes, stirring occasionally.
While the soup simmers, cook the rice. In a medium saucepan, combine the white rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Ladle the peanut soup into bowls. Add a spoonful of cooked rice to the center of each bowl.
Top the soup with sliced scallions, and garnish with chopped fresh cilantro if desired.
Serve with lime wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
1515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4651 mg | 202% | |
| Total Carbohydrate | 160.9 g | 59% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 38.4 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3397 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
