In Central and South America, Peanut soup is a well-appreciated dish, full of flavor and originality, especially popular in Bolivia and Ecuador. The ground nuts are used as a thickening agent in this soup, which has been altered to be totally vegan! This recipe serves 6, so be sure to invite your friends over on a cold day for a bowl!
What you need:
4 T peanut oil
1 onion, finely chopped
2 garlic cloves, crushed
1 red bell pepper, seeded and chopped
9 oz potatos, peeled and diced
2 fresh red chillies, seeded and chopped
7 oz can of chopped tomatoes
1 1/2 cups unsalted peanuts
6 1/4 cups strong vegetable stock (I usually make mine from a powder mixed with water or a bouillon base, and just use a little extra than normal)
salt and pepper
cilantro for garnish (fresh)
In a large saute pan, heat the oil over a low heat. Stir in the onion and cook until it begins to soften, then add the garlic, pepper, potatoes, chillies, and tomatoes. Stir well to coat the vegetables with oil, then cover and cook for 5 minutes.
While this is happening, toast the peanuts by cooking them in a large dry frying pan over medium heat. Move them around until they are golden brown and be careful not to burn them.
Set 2 T of the peanuts aside and transfer the rest to a blender and blend until finely ground. Add the veggies and blend again until smooth, with the peanuts. Transfer the blended mixture to a stock pot and add the stock. Bring to a boil and stir constantly. Transfer the soup to bowls and garnish with the leftover peanuts and a bit of fresh cilantro!
Enjoy!
