West African Peanut Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic West African Peanut Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing West African Peanut Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons olive oil
• 2 medium onions, very finely
• diced
• 2 large bell peppers, (any color)
• finely chopped
• 6 large cloves garlic, minced
• 1 (28 ounce) can chopped
• tomatoes with juice
• 8 cups vegetable broth
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup uncooked rice
• 1 (18 ounce) jar creamy peanut
• butter
• chopped roasted peanuts
• (optional)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Heat olive oil in a large stock pot over medium-high heat

Step 2: Technique & Execution

Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes

Step 3: Technique & Execution

Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes

Step 4: Technique & Execution

Simmer, uncovered, for 15 minutes

Step 5: Technique & Execution

Add rice to soup and stir

Step 6: Technique & Execution

Reduce heat, cover, and simmer 25 minutes, or until rice is tender