Lunch Recipe

Bolivian Peanut Soup (Sopa de Mani)

Peanut-based soup topped with fries and parsley.

INGRIDIENT

2 tablespoons vegetable oil, divided, or as needed

1 onion, chopped

1 tomato, skin removed and flesh chopped

1 carrot, chopped

½ cup raw peanuts

4 cups beef broth

½ cup green peas

1 pinch red chile powder, or to taste

1 potato, cut into matchstick-size pieces

2 tablespoons chopped fresh parsley, or to taste

DIRECTION

Step: 1

Heat 1 tablespoon oil in a large pot over medium heat; cook and stir onion, tomato, and carrot until tender, about 10 minutes.

Step: 2

Grind peanuts in a blender or food processor until the consistency of peanut butter, avoiding big chunks. Mix peanut butter, beef broth, and peas into onion mixture; bring soup to a boil. Reduce heat and simmer for 30 minutes. Stir in red chile powder.

Step: 3

Heat 1 tablespoon oil in a skillet; cook and stir potato until crispy and browned, 5 to 10 minutes.

Step: 4

Ladle soup into bowls and top with crispy potato and parsley.