I took a break from this particular blog for a couple weeks; I’ve been finishing off another book manuscript, and haven’t had time for a “natter” ! But with cold weather coming on, I’ve been cooking up warm recipes lately. This Bolivian soup recipe is a great way to use seasonal ingredients; we had bought a batch of roasted peanuts that turned out to be not quite roasted and were too bland to eat as-is, and so this soup was a tasty solution.
Bolivian Chupe de Mani (Peanut Soup)
4 C. Beef Broth (or vegetable, for Vegetarian)
1 Med. Onion, chopped
1 sm. tomato, chopped (or 5-6 cherry tomatoes, quartered)
½ C. cooked Peas
½ C. raw peanuts, blended to paste or chopped finely in a blender
1 Carrot, cooked & chopped
a handful of freshly chopped coriander
Sauté onion, in oil. Add everything else, cook gently for 30 min. (until the peanuts are well done, and the carrots are soft), serve hot. To thicken soup: simmer diced potato in soup, & add diced beef morsels to the broth for a heartier version.