Sopa de Maní

Name: Sopa de Maní
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Ecuador
Ingredients: 200g roasted peanuts, ground; 400g beef, cubed and browned; 3 potatoes, diced; 1 onion, diced; 4 cloves garlic; 1L beef stock; 1 tsp cumin; plantain chips and coriander to garnish

Ecuador

Made throughout the Andes from Bolivia to Ecuador. The Ecuadorian version is the most widely celebrated.

Ecuadorian peanut soup — a thick, warming soup of roasted peanuts with potato and beef, topped with chilli and plantain chips. The greatest soup of the Andean kitchen.

Photo: jimcintosh

Prep

15 mins

Cook

40 mins

Difficulty

Easy

Calories

340 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

200groasted peanuts, ground

400gbeef, cubed and browned

3potatoes, diced

1onion, diced

4 clovesgarlic

1Lbeef stock

1 tspcumin

plantain chips and corianderto garnish

Method

Brown beef. Fry onion and garlic. Add stock and potato. Simmer 20 minutes.

Stir in ground peanuts. Simmer 10 more minutes until thick.

Season with cumin. Top with plantain chips and coriander.

Chef's Tip

The soup thickens significantly as it cools — make it slightly looser than you think necessary.

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Sopa de Maní

Ingredients

Method

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