Sopa de Mani (Bolivian Peanut Soup)
1 tablespoon peanut oil
1 large onion, cut into a dice
2 carrots, cut into thick rounds
1/2 cup green peas, frozen are fine
1/2 cup tomatoes, skinless and cut into a dice, canned are fine
4 cups veggie stock
1 cup raw peanuts, ground in a blender, no piece should be larger than a peppercorn
1 celery stick chopped into small pieces
4 medium potatoes, peeled and cut into chunky pieces
salt and pepper, to taste
hot pepper sauce, to taste
Garnish: sprinkling of minced parsley
a serving per person of chips/fries (can be fried or baked in peanut oil for extra taste)
Also optional: fry manioc sticks as well and add them to your bowl (How to cook manioc)
Can also put safron, oregano
Heat the oil in a large saucepan over low heat and stir in the onion and carrots. Cook slowly until the onions and carrots are soft, about 10 minutes.
Stir in the peas and tomato bits and let them cook slowly another 10 minutes, stirring from time to time. Pour in the stock, the ground raw peanuts, and the potatoes (or rice). Bring to a boil, then reduce to a simmer, partially cover, and cook without stirring for 30 minutes.
Fry your chips and manioc in hot peanut oil until crisp, then remove and drain on paper towels.
When ready to serve, season the soup with salt, pepper, and hot pepper sauce to taste.
Ladle into bowls and top with the crisp chips and manioc and a sprinkling of minced parsley. Yileds 4 servings.