Chupe de mani is a hearty, nourishing potato soup from the Andes, especially popular in Ecuador and Bolivia. It's a great vegetarian meal, and the peanuts thicken the soup and add a subtle flavor and richness (as well as some protein). Chupe de mani is quick to make from simple ingredients that you probably have in your pantry already.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 4-6.
- 2-3 pounds potatoes (any kind)
- 1 large red onion
- 2-3 tablespoons peanut oil, or vegetable oil
- 1-2 teaspoons cumin
- 1 teaspoon garlic salt
- 1 tablespoon aji panca chile paste (optional)
- 2 tomatoes (or one large can of diced tomatoes)
- 4-5 cups chicken stock
- 1/3 cup natural chunky-style peanut butter (or 2/3 cup roasted peanuts)
- 1-2 tablespoons fresh chopped cilantro
- Cilantro and chopped peanuts for garnish
- Peel and dice the potatoes into half-inch cubes. Place them in a bowl of salted water until ready to use.
- Peel and chop the onion and place in a skillet with the peanut oil. Add cumin, garlic salt, and aji chile paste and sauté over medium heat until onion is translucent.
- Dice the tomatoes and add to the onions. Cook over medium heat until most of the liquid has evaporated.
- Drain the diced potatoes and add them to the tomato/onion mixture. Sauté potatoes for several minutes, allowing them to brown slightly and become well mixed with the onions, tomatoes, and seasonings.
- Add 4 cups of the chicken stock, cover, and simmer soup until tomatoes are tender when pierced with a fork.
- Carefully (it will be hot!) transfer potatoes and half of the soup liquid to a blender or food processor. Add the peanut butter (or roasted peanuts) and process until smooth. Add peanut/potato mixture back to the rest of the soup, adding more chicken stock if soup is too thick.
- Add the chopped cilantro and season with salt and pepper to taste.
- Serve soup garnished with chopped peanuts and more chopped cilantro.