Nigerian peanut soup

General

• This recipe requires a bit of cooked rice. Useful if you have left overs.
• Serves 4

Ingredients

• 1 tablespoon oil
• 1 yellow onion, chopped
• 1 carrot, chopped
• 1 red bell pepper, seeded and chopped
• 2 small fresh serrano or other hot chiles, chopped
• ½ cup creamy peanut butter
• 3 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes, drained
• 1½ cups cooked rice
• ½ teaspoon ground ginger
• ½ teaspoon ground coriander
• 1 cup fresh okra, cut into ¼-inch rings (or green beans or courgette)
• Salt and freshly ground black pepper
• ½ cup roasted salted peanuts, crushed

Procedure

1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, bell pepper, and chiles.
2. Cover and cook until softened, about 10 minutes.
3. Stir in the peanut butter, then add the broth, stirring to blend. Add the tomatoes and bring to a boil. Reduce the heat to low and simmer until vegetables are tender, about 15 minutes.
4. Add the rice, ginger, and coriander, and simmer 10 minutes.
5. Use a stick blender to purée a portion of the soup or transfer 2 to 3 cups of the soup to a blender or food processor and purée until smooth, then return to the pot.
6. Add the okra and season to taste with salt and pepper. Cook until the okra is tender, about 15 minutes longer.
7. To serve, ladle the soup into bowls and sprinkle with the crushed peanuts.