50m$11.07Sopa de Mani with Potatoes
A Bolivian-inspired vegetarian peanut soup made with potatoes, chickpeas, carrots, peas, and low-sodium vegetable broth. Unsalted peanuts are blended into the broth for a creamy, plant-based base.
- Cuisine
- Bolivian
Shopping options
Yukon Gold potatoes, diced
1.5 Pound
Private Selection® Petite Gold Gourmet Potatoes
100%
yellow onion, chopped
1 Count
Kroger® Yellow Onion 3 lb Bag
17%
ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
vegetable oil
2 Tablespoon
Kroger® 100% Pure Vegetable Oil
3%
kosher salt
0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Carrots, sliced
2 Count
Simple Truth Organic® Whole Carrots Bag
14%
unsalted peanuts, dry roasted
1 Cup
Kroger® Dry Roasted Unsalted Peanuts
33%
low-sodium vegetable broth
6 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
75%
frozen peas, thawed
1 Cup
Kroger® Frozen Sweet Green Peas
42%
canned chickpeas, rinsed and drained
1 Can
Kroger® Garbanzo Beans
99%
garlic, minced
3 Count
Garlic
30%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- low-sodium vegetable broth-6 cups
- unsalted dry-roasted peanuts-1 cup
- diced Yukon Gold potatoes-1.5 lb
- canned chickpeas-1 can
- chopped yellow onion-1 medium
- minced garlic-3 cloves
- carrots-2 count
- thawed frozen peas-1 cup
- vegetable oil-2 tbsp
- ground cumin-1 tsp
- kosher salt-0.75 tsp
Complete the prep: dice the potatoes, chop the onion, mince the garlic, slice the carrots, rinse and drain the chickpeas, and thaw the peas.
Keep the knife blade angled away from fingers while chopping and slicing.
Add the unsalted peanuts and 1 cup of the low-sodium vegetable broth to a blender; blend until smooth and creamy, about 1 minute.
Vent the blender lid slightly and hold it down firmly as directed to prevent pressure buildup.
Heat the vegetable oil in a large pot over medium heat. Add the onion, carrots, and kosher salt; cook until the onion turns translucent, about 5 minutes.
Use caution when adding vegetables to hot oil to avoid splatter burns.
Stir in the garlic and ground cumin; cook until fragrant, about 30 seconds, while stirring to prevent sticking.
Add the potatoes, chickpeas, peanut mixture, and remaining vegetable broth. Bring to a gentle boil, then reduce heat and simmer until the potatoes are tender, about 18 to 22 minutes.
Stir often while simmering so the peanut base does not scorch or splatter.
Stir in the peas and simmer until heated through, about 3 minutes. The soup should be creamy and lightly thickened before serving.
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