Pretty Dishes

Peanut Soup with Rice and Scallions
April 26, 2010, 11:01 pm
Filed under: Recipes

This recipe comes from the esteemed Deborah Madison, author of Vegetarian Cooking for Everyone. If you’re looking for a creamy, hearty soup, this one really delivers. There’s a fair amount of chopping prep upfront, but the result is worth the effort. I served the soup with warmed naan for dipping.

Peanut Soup with Rice and Scallions

2 tablespoons peanut or vegetable oil
2 large onions, diced
2 large bell peppers, 1 red and 1 green, diced into 1/2-inch chunks
2 teaspoons chopped ginger
2 sweet potatoes, peeled and cut into 1-inch chunks
3 large garlic cloves, finely chopped
Salt and freshly ground black pepper
1/4 teaspoon cayenne pepper
2 cups crushed tomatoes in sauce
5 cups water, or chicken or vegetable stock
3/4 cup peanut butter
1 small carton soft tofu
2 cups cooked rice
1 cup sliced scallions

Warm the oil in a wide soup pot set over high heat. Add the onions, bell peppers, ginger, and sweet potatoes, and sauté, stirring frequently, until the onions have begun to color, 8 to 10 minutes, adding the garlic after 5 minutes. Add 1 teaspoon salt, a few pinches of pepper, and cayenne, then cook a few minutes longer.

Add the tomatoes with sauce 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.

Add the peanut butter and cook, stirring, until it has dissolved.

Remove 2 cups of the soup and purée with the tofu until perfectly smooth. Return this mixture to the soup. Taste for salt and for the heat level, adding more cayenne if desired.

Serve with 1/2 cup rice mounded in each bowl and plenty of scallions scattered over the top.


1 Comment so far
Leave a comment

This looks fabulous!!!

Comment by Christi

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