African peanut soup

    1 hour

    A hearty winter soup which gets its delicious flavour and lovely colour from a combination of ingredients: red peppers, tomatoes, peanut butter, chilli pepper and brown rice.

    535 people made this

    Serves: 10 

    • 2 tablespoons olive oil
    • 2 medium onions, chopped
    • 2 large red peppers, chopped
    • 4 cloves garlic, minced
    • 1 (700g) jar passata
    • 2L (3 pints 10 fl oz) vegetable stock
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon chilli powder (optional)
    • 170g (6 oz) crunchy peanut butter
    • 85g (3 oz) uncooked brown rice

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Heat oil in a large stockpot over medium high heat. Cook onions and peppers until lightly browned and tender, stirring in garlic when nearly done to prevent burning.
    2. Stir in passata, vegetable stock, black pepper and chilli powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
    3. Stir in rice, cover, and simmer another 15 minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

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    Reviews in English (364)


    Altered ingredient amounts. This was really lovely made just as the recipe says. I found it was lifted even further by adding a 2 tablespoons of balsamic vinegar, 2 teaspoons of sugar and a few drops of tabasco right at the end.  -  19 Feb 2010


    As already said, it really comes together at the end as the peanut butter goes in. Its an unusual taste but once you have tried it you just want more.  -  12 Dec 2010


    I thought this soup would not taste very good. However, once the peanut butter was stirred in, it all came together. I loved the depth of the tomato and the chilli with the peanut butter balanced it all perfectly. Will be making again soon.  -  29 Jun 2010