Bolivian Sopa de Mani Inspired Peanut Soup
with Green Chilli, Greek Style Cheese and Traditional Potato Fry Garnish
- Peanut
- Milk
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- May contain traces of allergens
- Cashew nuts
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
A blend of peanuts, veg and potatoes, sopa de mani is a comforting soup in Bolivian cuisine with many regional variations. We're keeping this version vegetarian, focusing on the creaminess and savoury flavour from the peanuts. Topped with traditional crispy potato fries, this is a soup worth savouring.
Ingredients
450 grams
Potatoes
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
1 sachet(s)
Brazilian Style Spice Mix
(May be present: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)
30 grams
Peanut Butter
(Contains: Peanut May be present: Cashew nuts, Nuts)
10 grams
Vegetable Stock Paste
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
30 grams
Green Chilli Paste
150 grams
Creme Fraiche
(Contains: Milk)
120 grams
Peas
40 grams
Baby Spinach
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
250 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop half the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel). Chop the remaining potatoes into 2cm chunks (no need to peel).
Pop the fries onto one side of a large baking tray and the potato chunks on the other side. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on high heat.
Once hot, add the carrot and stir-fry until tender, 5-6 mins.
Stir in the garlic and Brazilian style spice mix to the carrot and fry until fragrant, 30 secs.
Stir in the peanut butter, vegetable stock paste and water for the sauce (see pantry for both amounts).
Bring to a boil, then reduce the heat and simmer until thickened, 4-5 mins.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
Once the soup has simmered, stir in the honey (see pantry for amount), green chilli paste and creme fraiche.
Add the peas and spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
When ready, stir in the roasted potato chunks.
Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
Share the sopa de mani inspired soup between your bowls.
Traditionally, the soup is topped with potato fries. If you'd like to follow the traditional style, top the soup with the fries to garnish, or if you'd prefer, serve the fries on the side.
Crumble the Greek style cheese over the soup and scatter over the crushed peanuts to finish.
