-
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
Ají de Quinoa Vegan Delight
Explore the vibrant flavors of the Andes with this Ají de Quinoa Vegan Delight. A nourishing quinoa stew, enriched with ají peppers and aromatic herbs, offers a comforting yet zesty taste.
PICKED
Vegan Japanese Curry
A heartwarming and spicy Vegan Japanese Curry that’s perfect for a cozy night in or for celebrating special events
PICKED
Vegan Rye Bread (Roggenbrot)
This hearty and delicious Vegan Rye Bread, or Roggenbrot, is the perfect accompaniment to your soups, stews, or for making tasty sandwiches
Dinner, Easter, Lunch | No Comments » on Vegan Sopa de Mani