Bolivian Peanut Soup

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In Bolivia, a country at the heart of South America, soup is eaten almost every day. Served at noon, a typical main meal consists of two courses, sopa and segundo, which translate as soup and second (referring to the second course). This is one of the most popular versions of a national favorite. A creamy, hearty, and satisfying soup that will fill you up and keep you warm. Ideal for a cold day!

Ingredients

 1 cup peanuts, peeled and raw
 5 tablespoons vegetable oil, divided
 1 medium clove garlic, minced
 1 medium onion, finely chopped
 1 teaspoon parsley, finely chopped
 1 teaspoon dry oregano, crumbled
 1 medium carrot, julienned
 4-6 cups vegetable broth or water, divided
 1 cup uncooked small mostaccioli pasta
 2 teaspoons turmeric, or to taste
 ½ cup canned chickpeas, rinsed and drained
 2 medium potatoes, diced or cut in matchsticks
 Salt to taste
Garnish:
 Fresh parsley, chopped

Instructions

1

Boil the peanuts for about 30 minutes or until soft. Set aside to cool down.

2

In a large soup pot over medium heat, place 2 tablespoons of vegetable oil and sauté garlic, onion, parsley, and oregano until soft, about 3 to 4 minutes.

3

Add carrots and cook for 2 more minutes.

4

Add 4 cups water or broth and bring to a boil. Reduce heat to low and simmer covered for about 30 to 40 minutes.

5

While the soup is cooking, prepare the peanut paste. Place the boiled peanuts in a blender or food processor and blend with one cup of water or broth until you have a thick and smooth paste.

6

Pour the paste into a pan with 1 tablespoon of oil. Add turmeric and stir for 2 to 3 minutes.

7

Add mixture to the soup pot, stirring to combine.

8

Place the remaining oil in a pan and fry the mostaccioli pasta. Stir constantly to avoid burning. This helps the pasta keep its shape as it cooks in the soup.

9

Add the pasta to the soup during the last 15 minutes of cooking.

10

Before serving, add the cooked potatoes and the chickpeas. The soup consistency should be thick.

11

Taste the soup and add salt if necessary.

12

If you desire a thinner soup, add the remaining water or broth until obtain the desired consistency

13

Serve in bowls, garnished with chopped parsley.

Note:
There are many regional versions of sopa de mani, depending on who you ask. Some call for pasta, some for rice, some for potatoes and green peas, and some use red peppers and celery.

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Ingredients

 1 cup peanuts, peeled and raw
 5 tablespoons vegetable oil, divided
 1 medium clove garlic, minced
 1 medium onion, finely chopped
 1 teaspoon parsley, finely chopped
 1 teaspoon dry oregano, crumbled
 1 medium carrot, julienned
 4-6 cups vegetable broth or water, divided
 1 cup uncooked small mostaccioli pasta
 2 teaspoons turmeric, or to taste
 ½ cup canned chickpeas, rinsed and drained
 2 medium potatoes, diced or cut in matchsticks
 Salt to taste
Garnish:
 Fresh parsley, chopped

Directions

1

Boil the peanuts for about 30 minutes or until soft. Set aside to cool down.

2

In a large soup pot over medium heat, place 2 tablespoons of vegetable oil and sauté garlic, onion, parsley, and oregano until soft, about 3 to 4 minutes.

3

Add carrots and cook for 2 more minutes.

4

Add 4 cups water or broth and bring to a boil. Reduce heat to low and simmer covered for about 30 to 40 minutes.

5

While the soup is cooking, prepare the peanut paste. Place the boiled peanuts in a blender or food processor and blend with one cup of water or broth until you have a thick and smooth paste.

6

Pour the paste into a pan with 1 tablespoon of oil. Add turmeric and stir for 2 to 3 minutes.

7

Add mixture to the soup pot, stirring to combine.

8

Place the remaining oil in a pan and fry the mostaccioli pasta. Stir constantly to avoid burning. This helps the pasta keep its shape as it cooks in the soup.

9

Add the pasta to the soup during the last 15 minutes of cooking.

10

Before serving, add the cooked potatoes and the chickpeas. The soup consistency should be thick.

11

Taste the soup and add salt if necessary.

12

If you desire a thinner soup, add the remaining water or broth until obtain the desired consistency

13

Serve in bowls, garnished with chopped parsley.

Note:
There are many regional versions of sopa de mani, depending on who you ask. Some call for pasta, some for rice, some for potatoes and green peas, and some use red peppers and celery.

Bolivian Peanut Soup