East African Groundnut Soup- Recipe

From The Moosewood Restaurant Daily Special. This soup is deeply-flavored and delicious. It has peanut-butter in it, too. My roommates raved about this one.


3 cups chopped onions

3 celery stalks, diced

1 Tablespoon oil

2 bell peppers (any color), diced

1 dash cayenne (more for hotter)

2 Tablespoons curry powder

1 cup brown rice

1 28oz can diced tomatoes

6 cups water

1 tsp salt

1/2 cup natural peanut butter

1 Tablespoon sugar

Juice of one lime


Chopped cilantro, chopped scallions, and/or ground peanuts for toppings (optional).


In a large pot, saute the onions and celery ~10 minutes on medium heat. Add the bell peppers and saute ~5 minutes more. Add the cayenne and curry powder. Add the rice, water, tomatoes and salt. Stir well. Cover the pot and bring to a boil, then reduce to a simmer and let cook ~40 minutes, until rice is tender. Whisk in the peanut butter, lime juice, and sugar. Add water if soup is too thick. Taste it, and add more salt or sugar as needed. Serve topped with chopped scallions, cilantro, ground peanuts, lime wedges, etc. This recipe makes approximately 12 servings.


gwen, jeffus3 and 35 more people faved this
  • Conor 10y

    yum, you're making my hungry!!
  • Alf Wood 10y

    WOW, I tried the recipe for dinner tonight. It was and is delicious.
    We will be eating a lot more of this great soup.
    Thanks for sharing.
  • Ruthie Hansen 10y

    Yay! I'm so glad you liked it. I'm planning to put more of my favorite recipes on Flickr as I make them, so stay tuned. :)
  • gwen 10y

    This recipe made waaaaay more than 8 servings and was incredibly tasty for tonight's dinner [I used cashew butter instead of peanut, since that's what we had].

    Thanks for posting this to the It's Soup group, I've been enjoying your recent postings and the split pea's next :)
  • Ruthie Hansen 10y

    How many servings do you think it made? I find the Moosewood cookbook serving sizes often wildly underestimated, but I forgot to count how many bowlfulls this made the last time I made it. I'll change it in the recipe to 12.

    I'm glad you enjoyed it! This is one of my favorites, too.

    Keep for eyes out for a flurry of new recipes in the next week or two-- I cooked like crazy over Thanksgiving, but my laptop got stolen and I won't be able to post the photos and recipes until I get a new cable to connect my camera to my computer.
  • gwen 10y

    Very sorry to hear about your computer :[

    I actually cooked it longer than 40 m., probably closer to an hour, and it was on the stew-y side [and perfect piled on some garlic naan]; so maybe it was that the rice expanded more? I'm not much of a cook so don't really know if it works like that or not. It filled my big pot [I think 6 quarts?] -- my daughter and I both had main-course sized servings, and my boyfriend had two helpings in the Giant Bowl, the leftovers filled 32 oz. and pint containers, and there was another good serving's worth left in the pot.
  • FrauKe PRO 10y

    mjammy, sounds good! I have to try this one!
  • outnbout 9y

    Please add your
    Delicious Veg recipe to--
  • Fleur-Ange Lamothe 8y

    Love soup; this one looks great! Thank you for the recipe!
  • nyamkitchen 7y

    Hi, I'm an admin for a group called NYAM!, and we'd love to have this added to the group!
  • Bastyana (FRom Monday whithout Account). 6y

    This is interesting.
  • Jasmine&Roses 6y

    Great recipe, and photoshot!
    Featured in November issue of Town & Country Gardens
    (WHAT'S COOKING?, Section)
  • Phil King PRO 5y

    Hi, I'm an admin for a group called Moosewood Cafe & Cookbook Recipes, and we'd love to have this added to the group!
  • Jamsy! PRO 3y

    i have that cookbook and made the soup tonight for friends.
    warming, soothing, luscious,
    so happy to see it here, too.
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Taken on October 22, 2005
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