• 0
    min
    Prep Time
  • 0
    min
    Cook Time
  • 0
    min
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  • per
    Yield
  • 250
    cal
    Calories
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Soup
  • Allergens:peanuts
  • Seasons:winter,fall
  • Cuisines:
  • Courses:dinner,lunch

Recipe Description

This classic vegan version of Sopa de Mani is a comforting and hearty peanut-based soup, perfect for cold seasons. Traditionally a Bolivian staple, this recipe substitutes meat with rich vegetable stock and chunky veggies, ensuring that the authentic flavors shine through for everyone to enjoy.

Ingredients

  • 1 cup raw peanuts, blended into a fine powder
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 potatoes, cubed
  • 1 liter vegetable stock
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1/4 cup chopped parsley
  • Lemon slices for serving

Steps:

  1. Saute onions and garlic in a large pot until translucent.
  2. Add blended peanuts, stirring continuously for 2 minutes.
  3. Mix in diced carrots and potatoes, followed by the vegetable stock. Bring to a boil.
  4. Add cumin, salt, and pepper. Reduce heat to a simmer and cook for 35 minutes until vegetables are tender.
  5. Serve hot, garnished with parsley and a slice of lemon on the side.

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Vegor “The scientist”

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