Sopa 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.
- bolivian
- Bolivian-Inspired
- carrots
- chickpeas
- comfort food
- contains peanuts
- dairy-free
- dinner
- egg-free
- family-style
- gluten-free
- high-protein
- lunch
- main course
- meal prep
- one-pot
- peanut soup
- peanuts
- peas
- plant-based
- potato soup
- shellfish-free
- sopa de mani
- soup
- south american
- soy-free
- stovetop
- supper
- tree-nut-free
- vegan
- vegetable broth
- vegetable soup
- vegetarian
- yukon gold potatoes
- Cuisine
- Bolivian
Shopping options
Check ingredients to include themPackage used · most used first
Yukon Gold potatoes, diced · 1.5 Pound
Private Selection® Petite Gold Gourmet Potatoes
Sale
100%
Details
canned chickpeas, rinsed and drained · 1 Can
Kroger® Garbanzo Beans
Sale
99%
Details
low-sodium vegetable broth · 6 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
Sale
75%
Details
frozen peas, thawed · 1 Cup
Kroger® Frozen Sweet Green Peas
42%
Details
unsalted peanuts, dry roasted · 1 Cup
Kroger® Dry Roasted Unsalted Peanuts
33%
Details
garlic, minced · 3 Count
Garlic
Sale
30%
Details
yellow onion, chopped · 1 Count
Kroger® Yellow Onion 3 lb Bag
17%
Details
Carrots, sliced · 2 Count
Simple Truth Organic® Whole Carrots Bag
14%
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ground cumin · 1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Details
vegetable oil · 2 Tablespoon
Kroger® 100% Pure Vegetable Oil
3%
Details
kosher salt · 0.75 Teaspoon
Kroger® Coarse Kosher Salt
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- low-sodium vegetable broth-6 cups
- unsalted dry-roasted peanuts-1 cup
- diced Yukon Gold potatoes-1 1/2 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 tablespoons
- ground cumin-1 teaspoon
- kosher salt-3/4 teaspoon
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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