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0
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minCook Time -
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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.
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