This year it seems that winter still resists coming… but although at midday you can enjoy very good temperatures in the city, in the mornings and at night you can already feel that autumn is here, as the wind blows strongly and you start to see more leaves falling on the sidewalks and in the parks… Anyway, that’s what it’s all about.
This soup that I present to you today, I dedicate it to my mother-in-law Doña Goya, in Jujuy, Argentina, because she prepares it deliciously, and the last time we went she prepared it for us with all her love.
Since I ate it for the first time I “fell in love” with this incredible soup, because its taste, texture, aroma and consistency are unmatched. You have to try it, it’s something unusual because its main ingredient is peanuts, but precisely this is what gives it its authentic character.
Ahh, it is a typical dish of Bolivian cuisine, and it has beef in its original preparation, but honestly, I have eaten it with meat (when I was a carnivore) and without meat and I personally like it better without it.
Ingredients for the soup.
-1 cup raw, unroasted peanuts.
– 1 medium onion, chopped small.
– 2 carrots cut in slices.
– 1 piece of cabbage, chopped
– 1 potato peeled and cut into small squares.
– 1/2 cup of peas (peas in Spanish America).
– Condiments: 1 teaspoon of cumin, 1/2 white pepper and 1/2 ground and sweet paprika from La Vera.
– 1 cube of organic vegetable broth.
– Oil, very little and of sunflower, first pressed in cold. and salt to taste.
– 1/2 cup of fine noodles or any type of short “pomegranate” pasta.
– 1 potato cut into very thin strips to fry and decorate the dish.
Grind the peanuts with the mixer or food processor and water until you get a thick peanut milk and set aside.
In a pot, with very little oil, because the peanut is very oleaginous and caloric… we will put the onion and poach it without burning, just until it becomes transparent.
Then we add the carrot, the peas and the spices and fry them for a few minutes.
Now, we put in the pot, the potato in squares and the cabbage and we put the water, about 2 liters.
We let it boil over a medium heat for 20 minutes.
Boil for 20 minutes.
Grain/Toast the short pasta or noodles (this is an optional step, but one that adds a lot of flavor).
Add the crushed peanuts and noodles, move well and let it boil for 12 more minutes… be careful not to overflow the pot, as the peanuts usually rise a lot, as if they were boiled milk.
While frying the potato strips with hot sunflower oil and drain on absorbent paper.
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Serve the soup with the French fries on top and chopped parsley.