Mani soup

Ingredients for 4 servings:

• 1 large onion(s)
• 1 garlic clove(s)
• 2 carrots
• ½ cup peas, frozen
• ½ cup diced tomatoes
• 1 can peanuts, roasted
• 1 liter vegetable broth
• 5 m.-sized potatoes
• oil
• salt and pepper
• Chili powder (Ají amarillo) or another hot

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bolivian peanut soup, an old family recipe, adapted for the modern vegetarian

A food processor is highly recommended for this recipe; the soup is ready in no time! Finely grate the onion, garlic clove, and carrots and fry them in a little oil in a pan. Add the peeled and finely diced tomatoes and a generous amount of aji (or a hot chili powder of your choice). The soup should be nice and spicy! Grind the peanuts into a fine powder and add them to the pan. Pour in the hot vegetable stock. The soup should be a bit thinner than desired, as it will thicken during cooking. Add the peas and two or three diced potatoes and cook until tender. Meanwhile, you can make French fries from the remaining potatoes: cut them into strips and fry them in hot oil. Place them on a paper towel to absorb any excess fat. Season the soup with salt, pepper, and perhaps more aji. Caution: Keep in mind that the peanuts may already be heavily salted! Salt-free roasted peanuts are also available commercially. The French fries are simply sprinkled over the soup. Depending on whether the soup is intended as an appetizer or a main course, larger amounts of vegetables and other vegetables can be added. A variation for meat eaters: The soup is originally made with chicken broth and chicken thighs. There are also versions with beef.