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Sopa-De-Mani-Peanut-Soup_1

Sopa De Mani (Peanut Soup recipe image
Sopa de Mani is a hearty, comforting soup that balances the nutty richness of roasted peanuts with the creamy texture of boiled potatoes. This dish offers a warm, savory flavor profile that is both rustic and elegant. The base of onions and stock melds perfectly with the ground peanuts or peanut butter, creating a thick, velvety consistency without the need for heavy dairy, though cream can be added for extra indulgence. It is an ideal meal for chilly evenings or as a satisfying starter for a larger feast. Simple to prepare with pantry staples, this soup highlights the natural depth of legumes and vegetables, making it a versatile choice for vegetarians and vegans alike.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 340.2
Dietary: Gluten-free, Vegetarian
Description
Sopa de Mani is a hearty, comforting soup that balances the nutty richness of roasted peanuts with the creamy texture of boiled potatoes. This dish offers a warm, savory flavor profile that is both rustic and elegant. The base of onions and stock melds perfectly with the ground peanuts or peanut butter, creating a thick, velvety consistency without the need for heavy dairy, though cream can be added for extra indulgence. It is an ideal meal for chilly evenings or as a satisfying starter for a larger feast. Simple to prepare with pantry staples, this soup highlights the natural depth of legumes and vegetables, making it a versatile choice for vegetarians and vegans alike.
Ingredients
  • 1 cup Peanuts; 125 g, roasted &
  • 2 tbsp Oil
  • 1 Onion; chopped finely
  • 1 lb Potatoes; chopped & boiled
  • 4 cups Stock
  • 1/2 cup Cream ; optional
  • 2 tbsp Chives; chopped
  • Salt and pepper
Directions
  1. 1
    Heat the oil in a large saucepan over medium heat.
  2. 2
    Add the chopped onion and cook until soft and transparent, about 5 minutes.
  3. 3
    Add the finely ground roasted peanuts (or peanut butter), boiled potatoes, and a small amount of stock.
  4. 4
    Mash the ingredients together well to form a thick paste, or blend them in a blender until smooth.
  5. 5
    Gradually pour in the remaining stock while stirring constantly to avoid lumps.
  6. 6
    Bring the soup to a boil, then reduce heat and simmer covered for 5-10 minutes.
  7. 7
    Remove from heat and season with salt and pepper to taste.
  8. 8
    Stir in the cream if desired, and serve topped with chopped chives.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 340.2kcal
% Daily Value *
Total Fat 29.4g46%
Saturated Fat 3.6g18%
Cholesterol 0.0mg0%
Sodium 10.8mg1%
Total Carbohydrate 9.6g4%
Dietary Fiber 5.1g21%
Sugars 2.8g
Protein 15.5g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Peanuts are technically legumes, not nuts, making this soup suitable for those with tree nut allergies (check for peanut allergies).

For a vegan version, omit the cream or substitute with coconut milk or cashew cream.

If using peanut butter instead of ground peanuts, ensure it is unsweetened and unsalted for best results.

The soup can be stored in the refrigerator for up to 3 days. Reheat gently, adding a splash of stock if it has thickened too much.

Keywords: sopa de mani, peanut soup, latin american soup, vegan soup, vegetarian recipe, creamy soup, potato soup, roasted peanuts, peanut butter soup, comfort food, winter soup, easy dinner, nutty flavor, healthy soup, one pot meal
Read it online: https://www.chefs-mate.com/recipe/sopa-de-mani-peanut-soup-2/