Bolivian Peanut Soup Recipe | Veggie Fest
A Bolivian favorite, this creamy, hearty, and satisfying soup will fill you up and keep you warm. Ideal for a cold day!
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Cooking tools:
- Blender
- Pot
- Saucepan
- Skillet
- Stove
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
Ingredients
- 1 cup peanuts, peeled and raw
- 5 tablespoons vegetable oil, divided
- 1 medium clove garlic, minced
- 1 medium onion, finely chopped
- 1 teaspoon parsley, finely chopped
- 1 teaspoon dry oregano, crumbled
- 1 medium carrot, julienned
- 4-6 cups vegetable broth or water, divided
- 1 cup uncooked small mostaccioli pasta
- 2 teaspoons turmeric, or to taste
- ½ cup canned chickpeas, rinsed and drained
- 2 medium potatoes, diced or cut in matchsticks
- Salt to taste
- Fresh parsley, chopped
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