This soup is entry into the 2nd Annual Souper Bowl, a fundraising event created by Branny Boils Over to help the ASPCA. To say that ‘Branny’ is an animal lover is putting it lightly… Not only does she have pets that she loves dearly, you can often find her opening her home (on a horse farm, no less!) to rescues and foster animals.
Pets are an important part in many people’s lives, my own included. During last year’s Souper Bowl, I introduced you to our now 10 year old cat, Dexter. When the Fruitaholic entered the picture, Dex wasn’t all too sure what to think but two and a half years later, they’ve become the best of friends, as I knew they’d one day be.
As for the soup, well, it doesn’t really have anything to do with cats (actually, it has nothing to do with animals at all… It’s vegan!), but boy is it delicious! It was nice and creamy thanks to the tofu yet still had some texture due to the rice and veggies. The original recipe called for uncooked rice, and during the simmer time on the stove, my rice did not cook so I’ve updated the recipe below to reflect what I feel would be an improvement to this dish, by stirring in cooked rice after the soup had simmered. I also feel like it could have benefitted from the addition of some green onions, but did not include that in the recipe below. Aside from that, it was definitely a nice change of pace from your everyday, run of the mill soup. Even the Fruitaholic finished his bowl and asked for more!
Be sure to stop by Branny Boils Over on February 5th for the roundup!
African Peanut Soup – adapted from Apron Strings
- 2 Tbsp. Olive Oil
- 1 Red Bell Pepper, diced
- 1 Yellow Onion, diced
- 1 Shallot, diced
- 3 Cloves Garlic, minced
- 1/3 Cup Fresh Cilantro, chopped
- 3 Cups Vegetable Broth
- 1 16 oz. Pkg. Silken Tofu
- 1 28 oz. Can Crushed Tomatoes in Puree
- 1 tsp. Cardamom
- 1/2 tsp. Nutmeg
- Dash of Tasbasco
- 1 Cup Creamy Natural Peanut Butter
- 1 Cup Coconut Milk
- 2 Cups Cooked Brown Rice
- Roasted Peanuts, for garnish
Add the oil, pepper, onion, shallots and garlic to a large stockpot and saute over medium high heat until soft, about 6 minutes. Stir in cilantro.
In a blender, mix the broth and tofu until smooth, then transfer to the stockpot. Add the tomatoes, cardamom, nutmeg, and Tabasco and simmer for 20 minutes. Stir in the peanut butter, coconut milk and rice. Garnish with peanuts.