Sopa de maní y tomates (Peanut and tomato soup)

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Sopa de maní y tomates (Peanut and tomato soup)

Sopa de maní y tomates (Peanut and tomato soup) - about this recipe

A popular soup in Ecuador and Bolivia. Please read Chef's Notes below before trying this recipe.

Servings

Serves 6

Ingredients

• 60ml peanut oil
• 1 onion, finely chopped
• Uses::Garlic to taste, crushed
• 1 red pepper, seeded and chopped
• 250g potatoes, peeled and sliced
• Red chillies, seeded and chopped
• 1 x 400g tinned, chopped tomatoes
• 150g unsalted peanuts
• 1.5 litres vegetable stock
• Seasoning
• 2 tablespoon coriander, to garnish

Method

1. Heat the oil in a large pan over a low heat.
2. Add the onion and cook for about 5 minutes.
3. Add the Uses::garlic, pepper, potatoes and chillies and fry for a further 2-3 minutes.
4. Stir in the tomatoes, and a little of the vegetable stock, cover and cook for 10 minutes.
5. Meanwhile, toast the peanuts by gently cooking them in a dry frying pan over a medium heat, taking care not to burn them.
6. Set 2 tablespoons of the peanuts aside to use as a garnish.
7. Transfer the remaining peanuts to a food processor and blitz until finely ground.
8. Add the vegetables and process again until smooth.
9. Return the mixture to the pan and add the stock.
10. Bring to the boil, reduce the heat and simmer for 10 minutes.
11. Serve in hot bowls, garnished with the remaining peanuts and coriander.

Serving suggestions

Quite filling and delicious on its own!

Chef's notes

I doubled the recipe and used 5 chillies of the general sort you would buy from an Asian grocer and I left the seeds in. The heat level was fine for us, but I could be too hot for a lot of people, so start off with a little and add more if necessary. I would add the stock gradually until you achieve the desired consistency. I prefer my soups to be slightly thick, so start off with 1 litre of stock, adding more if necessary.