1 tbsp Peanut oil
1 Clove garlic, minced
1 Can chopped tomatoes, undrained
1 Can tomato paste
½ cup Creamy peanut butter
4 cups Chicken broth
1 tbsp Balsamic vinegar
¼ tsp Cayenne pepper
2 tsp Kosher salt
1 cup White rice
6 Scallions, chopped
¼ cup Salted peanuts, chopped
1
In a medium saucepan, over medium heat, heat the oil and garlic for one minute. Add the tomatoes, pasted, peanut butter, broth, vinegar, cayenne and salt and whisk to combine.
2
Bring to a boil. Add the rice, reduce heat to low, cover and cook for 20 minutes.
3
Ladle into individual bowls and garnish with scallions and peanuts.
For a more substantial soup, add additional rice.
Categoryinternational, Soup
Ingredients
1 tbsp Peanut oil
1 Clove garlic, minced
1 Can chopped tomatoes, undrained
1 Can tomato paste
½ cup Creamy peanut butter
4 cups Chicken broth
1 tbsp Balsamic vinegar
¼ tsp Cayenne pepper
2 tsp Kosher salt
1 cup White rice
6 Scallions, chopped
¼ cup Salted peanuts, chopped
Directions
1
In a medium saucepan, over medium heat, heat the oil and garlic for one minute. Add the tomatoes, pasted, peanut butter, broth, vinegar, cayenne and salt and whisk to combine.
2
Bring to a boil. Add the rice, reduce heat to low, cover and cook for 20 minutes.
3
Ladle into individual bowls and garnish with scallions and peanuts.
For a more substantial soup, add additional rice.