Bolivian Sopa de Mani Inspired Peanut Soup
with feta and traditional potato garnishCalories
:
741 kcalProtein
:
25.4g proteinTotal
:
35 minutesDifficulty
:
EasyVeggie
Allergens:
- Peanut
- Milk
Sopa de Maní is a Bolivian peanut soup, hailing originally from Cochabamba. It features a hearty broth made from peanuts and is creamy, comforting and hearty in equal measure.
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Carrot
2 unit(s)
Garlic
1 sachet(s)
Peanut Butter
(Contains: Peanut)
1 sachet(s)
Vegetable Stock
120 grams
Peas
60 grams
Baby Spinach
110 grams
Creme Fraiche
(Contains: Milk)
20 grams
Amarillo Chilli Paste
1 pack(s)
Feta D.O.P
(Contains: Milk)
1 sachet(s)
Central American Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3102 kJ
Energy (kcal)741 kcal
Fat35.6 g
of which saturates20.4 g
Carbohydrate80.8 g
of which sugars16.3 g
Dietary Fiber12.4 g
Protein25.4 g
Salt4.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- 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.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- 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).
3
- Place a pot or large pan over high heat with a drizzle of oil.
- Add the carrot and fry until tender, 5-6 mins.
- Add the garlic and Central American spice to the carrot and fry until fragrant, 1 min.
4
- Stir in the peanut butter, stock and 250ml water (per 2P).
- Bring to the boil, then reduce the heat and simmer until thickened, 4-5 mins.
5
- Once the soup has simmered, stir in ½ tsp sugar, amarillo 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.
- Stir in the roasted potato chunks. Taste and season with salt and pepper.
- Add a splash of water to loosen if needed.
6
- Share the sopa de mani inspired soup between bowls.
- Traditionally, the soup would be 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 feta over the soup.
