Peanut Soup

🛒 Ingredients

• Beef stewing cut 80 g · 160 kcal
• Uncooked peanuts, peeled 40 g · 224 kcal
• Potatoes 150 g · 115 kcal
• Carrot 50 g · 20 kcal
• Onion 50 g · 20 kcal
• Garlic 5 g · 7 kcal
• Frozen peas 30 g · 25 kcal
• Short pasta (e.g., elbow macaroni) 30 g · 110 kcal
• Vegetable oil 8 g · 72 kcal
• Aji Amarillo paste 6 g · 6 kcal
• Ground cumin 1 g · 0 kcal
• Dried oregano 1 g · 0 kcal
• Fresh parsley, chopped, for garnish 2 g · 0 kcal

👨‍🍳 Instructions

1. Soak the peeled peanuts in hot water for 15-20 minutes, then drain and blend with a little fresh water until a very smooth, creamy paste forms. Set aside.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the beef chunks and sear until browned on all sides. Remove the beef and set aside.
3. In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
4. Stir in the Aji Amarillo paste, ground cumin, and dried oregano. Cook for 2-3 minutes, stirring constantly.
5. Return the seared beef to the pot. Add the chopped carrots and potatoes, then pour in enough water (or beef broth) to cover the ingredients. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the beef is tender.
6. Add the peanut paste to the soup, stirring well to combine. Continue to simmer for another 15 minutes, stirring occasionally to prevent the paste from sticking to the bottom.
7. Stir in the short pasta and frozen peas. Cook for another 8-10 minutes, or until the pasta is al dente and the peas are cooked through.
8. Taste and adjust seasoning with salt and pepper as needed. Ladle the Sopa de Maní into bowls, garnish with fresh chopped parsley, and serve hot.