Sopa De Mani Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions, garlic, and chili peppers, and sauté until onions are translucent.
• STEP 2.Add the beef and cook until browned. Stir in the tomatoes, cumin, and oregano, and cook for another 5 minutes.
• STEP 3.Add the peanuts and broth to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
• STEP 4.Using an immersion blender or a regular blender, puree the soup until smooth. Return to the pot and season with salt and pepper.
• STEP 5.Serve the Sopa de Mani hot, garnished with chopped cilantro and a squeeze of lime juice.

Cooking Tips

• To make the soup thicker, you can add a handful of bread crumbs or crushed crackers.
• If you prefer a spicier soup, you can add more chili peppers or a dash of hot sauce.
• Leftover Sopa de Mani can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Storage and Serving

• Serve the Sopa de Mani hot as a main course, accompanied by crusty bread or rice.
• Garnish with chopped cilantro and a squeeze of lime juice for added freshness.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.