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