Bolivian Peanut and Potato Soup

by Betty Bee


There are many different versions of Soupa di Mani, some with beef or whole peanuts, some with tomatoes and some without. This is my version which is vegetarian, protein packed and totally delicious.

Serves 4 or more

1 kio unsalted peanuts

1 onion, peeled and finely chopped

2 cloves of garlic

4 large carrots,  peeled and sliced

3 medium potatoes, peeled and roughly diced

6 cabbage leaves, roughly chopped

100 g frozen peas

A handful of parsley, finely chopped

1 teaspoon turmeric

1.5 liters water or vegetable stock

Salt, pepper

Place the prepared vegetables in a large pot with the tumeric. Cover with the water or vegetable stock. Bring to the boil then turn down the heat and simmer for fifteen minutes or unril the vegetables are tender.

Meanwhile place the peanuts in a blender with a couple of tablespoons of water and blend until you have  a smooth paste.

When the vegetables are cooked blend them with the cooking liquid. Return to the pan. Add the peanut paste and mix well until thoughroughly combined. Season,  reheat and serve in bowls topped with the parsley.