Peanut soup

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
2 tbsp vegetable oil
1 spanish onion, chopped
6 cloves garlic, crushed
200g smooth peanut butter
800g peeled tomatoes (with liquid), roughly chopped
1.25L chicken stock, homemade or low-sodium store-bought
2 heaped tbsp roughly chopped unsalted, dry roasted peanuts
85ml freshly squeezed lime juice
2 tsp hot sauce, or to taste
1 tsp salt
Freshly ground black pepper
1) Heat the oil in a large soup pot over medium heat. Add the onion and garlic, cook covered, stirring occasionally, until soft, about six minutes. Add the peanut butter, broth, and tomatoes. Bring to a boil, lower the heat, and simmer, covered, for ten minutes.

2) Meanwhile, in a small pan over medium-high heat, toast the peanuts, stirring occasionally, for about 1 1/2 minutes. Set aside.

3) When ready to serve, stir in the lime juice, hot sauce, and salt. Season with pepper to taste.

4) Divide among warm soup bowls, garnish with some of the toasted peanuts and spring onions. Serve immediately.

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