African Peanut Soup | Naan Bread

Prep and cook time: 25 minutes

per serving: 414 calories; 18 grams protein; 29 grams total fat; 5 grams fiber; 6 grams saturated fat; 26 grams carbohydrates; 0 mgs cholesterol; 1424 mgs sodium; 12 WW points plus

Vegetarian $12 Dinners

African Peanut Soup


1 tablespoon peanut oil

2 carrots peeled and finely chopped

1 yellow onion peeled and finely chopped

1 teaspoon garlic, minced

1/2 fresno red chili pepper seeded and finely chopped

2 teaspoons fresh ginger peeled and finely chopped

1 teaspoon ground coriander

1.5 teaspoons ground cumin

6 cups vegetable broth

1/4 cup long grain rice

coarse salt and freshly ground pepper, to taste

3/4 cups creamy peanut butter


In Dutch oven or large pot, heat oil over medium heat. Sautée carrots and onion until tender, about 5 minutes. Add garlic, chili pepper, ginger, coriander and cumin; sautée until fragrant, about another minute.
Add broth and bring to a boil. Add rice and salt; reduce heat and simmer until vegetables and rice are tender, about 15 minutes. Whisk in peanut butter until smooth. Serve hot.

Naan Bread


2 pieces Naan bread (can sub pita)

2 tablespoons butter melted

1/2 teaspoon garlic, minced


Preheat oven to 350 degrees.
Place naan breads on baking sheet. Combine the minced garlic with the melted butter in a small bowl.
Using a baster or sauce brush, cover the naan breads with the garlic butter mixture. Heat in the oven for 510 minutes.