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Vegan Sopa de Mani

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  2. Vegan Sopa de Mani
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  • 250
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    Vegan Sopa de Mani

    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 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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