Summary

Ingredients

• 1 large onion (s)
• 1 clove garlic
• 2 carrot (s)
• 0.5 ½ cup peas, frozen
• 0.5 ½ cup tomato (s), diced
• 1 can peanuts, roasted
• 1 liter vegetable broth
• 5 medium potato (s)
• oil
• salt and pepper
• Chili powder (Ají amarillo) or another hot one

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Instructions

1. A universal chopper is absolutely recommended for this recipe, then the soup is ready in no time!
2. Finely grate the onion, the clove of garlic and the carrots and fry them in a little oil in a saucepan. Add the peeled and diced tomatoes and plenty of Ají (or a hot chili powder of your choice). The soup should be nice and spicy!
3. Grind the peanuts powder and add them to the pot. Pour the hot vegetable stock on top. The soup should be a little more liquid than desired, as it thickens when cooked. Add the peas and two or three diced potatoes and cook until the potatoes are cooked through. In the meantime, you can make french fries out of the remaining potatoes: cut into strips and deep-fry in hot oil. Store temporarily on kitchen paper to soak up excess fat.
4. Season the soup with salt, pepper and possibly more Ají to taste. Attention: keep in mind that the peanuts may already be heavily salted! But there are also salt-free roasted peanuts on the market. The french fries are simply sprinkled over the plate of soup.
5. Depending on whether the soup is intended as a starter or main course, larger quantities of vegetables and other types of vegetables can be used as a filler.
6. Variation for meat eaters: originally the soup is cooked with chicken broth and chicken thighs. There are also variants with beef.