-
0
minPrep Time -
0
minCook Time -
0
minReady in -
perYield -
250
calCalories
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:
- Saute onions and garlic in a large pot until translucent.
- Add blended peanuts, stirring continuously for 2 minutes.
- Mix in diced carrots and potatoes, followed by the vegetable stock. Bring to a boil.
- Add cumin, salt, and pepper. Reduce heat to a simmer and cook for 35 minutes until vegetables are tender.
- Serve hot, garnished with parsley and a slice of lemon on the side.
Similar recipes that you might like:
PICKED
Spanish Garbanzos con Espinacas
Indulge in the rich tapestry of Spanish cuisine with this Vegan Garbanzos con Espinacas. A perfect blend of hearty chickpeas and fresh spinach, it’s a wholesome symphony.
PICKED
Vegan Stuffed Acorn Squash
Savor the essence of autumn with our Vegan Stuffed Acorn Squash, featuring roasted squash filled with quinoa, cranberries, and pecans, and topped with balsamic glaze.
PICKED
Vegan Wild Rice Pilaf
Savor the earthy flavors of this Classic Vegan Wild Rice Pilaf, a medley of wholesome grains and crisp veggies.
Dinner, Easter, Lunch | No Comments » on Vegan Sopa de Mani