Bolivian Peanut Soup (Sopa de Mani) recipe

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Ingredients

2 tablespoons vegetable oil, divided, or as needed
1 onion, chopped
1 tomato, skin removed and flesh chopped
1 carrot, chopped
½ cup raw peanuts
4 cups beef broth
½ cup green peas
1 pinch red chile powder, or to taste
1 potato, cut into matchstick-size pieces
2 tablespoons chopped fresh parsley, or to taste

Nutrition Info

162.8 calories
carbohydrate: 18.9 g
cholesterol: : -
fat: 7.6 g
fiber: 3.4 g
protein: 5.8 g
saturatedFat: 1.4 g
servingSize: -
sodium: 818.4 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon oil in a large pot over medium heat, cook and stir onion, tomato, and carrot until tender, about 10 minutes.

  2. Grind peanuts in a blender or food processor until the consistency of peanut butter, avoiding big chunks. Mix peanut butter, beef broth, and peas into onion mixture, bring soup to a boil. Reduce heat and simmer for 30 minutes. Stir in red chile powder.

  3. Heat 1 tablespoon oil in a skillet, cook and stir potato until crispy and browned, 5 to 10 minutes.

  4. Ladle soup into bowls and top with crispy potato and parsley.

Recipe Yield

4 servings

Recipe Note

Peanut-based soup topped with fries and parsley.

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