What’s the first thing that springs to mind when you think of Africa? Sweeping plains covered with herds of graceful antelope? A majestic lion watching over his pride? Or maybe, just maybe, a bowl of peanut soup with rice?
Ok, that last one’s a little far-fetched. And if peanut soup really is your first thought on Africa, you probably need help.
But we wouldn’t blame you, not one bit. This recipe has quickly become one of our absolute favourites.
For the last week or so Howie has forgone friends, free-time, and perhaps even a little bit of sanity – to create (drumroll please)… a vegan peanut butter soup!
And put simply, it’s absolutely AMAZING.
The combination of peanut, ginger, garlic and tomato paste is just fantastic, and needs to be tried to be believed. Give this one a go and you’ll have a new recipe for life.
Health Benefits – African Peanut Soup
In order to make our blog, as well as being delicious, recipes have to be both fast and healthy.
And this one is no slouch – it takes twenty five minutes from start to finish, and is most certainly good for body and mind.
The ‘A’ in vitamin A might as well stand for ‘awesome’. Not only does it help you see important things in the dark (like peanut soup), it’s also used to stimulate white blood cell growth, to remodel bone and regulate cell growth and division (Awesome A).
One serving of this soup contains 96% of your GDA. It doesn’t stop there either – a serving will get you 42% of your vitamin C, 28% of your fibre and 27% of your iron GDAs. What are you waiting for?
African Peanut Soup
- 1 cup brown rice, uncooked
- 3 cups vegetable broth
- ½ red onion
- 1 small carrot
- ½ medium courgette
- 1 handful peanuts
- 3 tbsp tomato paste
- 3-4 tbsp peanut butter
- 1 garlic clove
- 2 tbsp soy sauce
- A few dashes hot sauce
- 0.2 inches ginger (0.2 inches = 0.5 cm = ½ tbsp powdered ginger)
- Prepare the brown rice
- Bring 700ml of vegetable broth to the boil
- Cut the onion, carrot and courgette and add them to the broth
- Add the garlic and ginger to the broth as well
- Add the peanuts
- Add the tomato paste and peanut butter to the mixture
- Add the soy sauce last but check it’s not already too salty
- Let it simmer nicely until the rice is ready
- Serve in a bowl, eat
Use whatever veggies you have left. Who knows what fantastic flavours you might discover?
Taste test first! If your broth and peanut butter is already salty enough then I’d leave out the soy sauce.
Miss anything? Get it on
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