Bolivian Style Peanut Soup Recipe
Bolivian Style Peanut Soup Recipe is a traditional dish from Bolivia that offers a unique and flavorful taste. This recipe combines peanuts with various ingredients to create a rich and satisfying soup.
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Servings: 8 Servings
Calories: 343 kcal
Equipment
- Large pot for cooking the soup
- Cutting board: For chopping vegetables.
- Knife: For cutting ingredients.
- Wooden spoon for stirring the soup
- Measuring cups and spoons: For precise ingredient measurements.
- Ladle: For serving the soup.
- Soup bowls: For serving the soup to individual portions.
Ingredients
- 2 cups peanuts unsalted and shelled
- 4 tablespoons vegetable oil
- 1 onion finely chopped
- 3 cloves garlic minced
- ½ cup canned chickpeas rinsed and drained
- 2 carrots diced
- 2 potatoes diced
- 1 red bell pepper diced
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dry oregano
- Salt and pepper to taste
- Fresh cilantro for garnish (option)
Instructions
In a large pot, heat 2 tablespoons of vegetable oil over medium heat.
- a. Place the pot on the stove.
- b. Turn the heat to medium.
- c. Add 2 tablespoons of vegetable oil to the pot.
Add 1 finely chopped onion to the pot and cook until it becomes translucent.
- a. Add the chopped onion to the pot.
- b. Stir the onion and cook it until it becomes translucent.
Stir in 3 minced cloves of garlic and cook for another minute.
- a. Add the minced garlic to the pot.
- b. Stir the garlic and cook for about a minute.
Add 2 cups of unsalted and shelled peanuts to the pot and cook for 2-3 minutes.
- a. Add the peanuts to the pot.
- b. Stir the peanuts and cook them for 2-3 minutes.
Add 2 diced carrots, 2 diced potatoes, and 1 diced red bell pepper to the pot.
- a. Add the diced carrots to the pot.
- b. Add the diced potatoes to the pot.
- c. Add the diced red bell pepper to the pot.
Pour in 4 cups of vegetable broth and 2 cups of water.
- a. Add the vegetable broth to the pot.
- b. Add the water to the pot.
Sprinkle 1 teaspoon each of ground cumin, paprika, and dry oregano into the pot.
- a. Sprinkle 1 teaspoon of ground cumin into the pot.
- b. Sprinkle 1 teaspoon of paprika into the pot.
- c. Sprinkle 1 teaspoon of dry oregano into the pot.
Season with salt and pepper to taste.
- a. Add salt to the pot, according to your taste preference.
- b. Add pepper to the pot, according to your taste preference.
Stir in ½ cup of rinsed and drained canned chickpeas.
- a. Add the rinsed and drained canned chickpeas to the pot.
- b. Stir the chickpeas into the soup.
Bring the soup to a boil, then reduce the heat to low and simmer for about 30-40 minutes, or until the vegetables are tender.
- a. Increase the heat and bring the soup to a boil.
- b. Once boiling, reduce the heat to low.
- c. Allow the soup to simmer for about 30-40 minutes.
- d. Check if the vegetables are tender before proceeding.
Optional: Garnish with fresh cilantro before serving.
- a. Finely chop fresh cilantro.
- b. Sprinkle the chopped cilantro over each serving of soup.
Notes
Soak the peanuts overnight to help soften them before cooking.
Use a blender or food processor to grind the peanuts into a smooth paste if desired.
Adjust the thickness of the soup by adding more vegetable broth or water.
Customize the soup by adding other vegetables of your choice.
Experiment with different spices or herbs to enhance the flavor.
Garnish with a squeeze of fresh lime juice for a tangy twist.
Serve the soup with a side of crusty bread for a satisfying meal.
Nutrition
Calories: 343kcal | Carbohydrates: 22g | Protein: 12g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Sodium: 525mg | Potassium: 625mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3393IU | Vitamin C: 32mg | Calcium: 65mg | Iron: 2mg
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