Bolivian peanut soup: sopa de mani

1. Chop the onion, garlic clove and carrots up into small pieces and brown them in a pot with a little oil. Peel and finely dice the tomatoes and, together with plenty of hot chilli powder for a piquant flavour, add them to the ingredients in the pot.

2. Grind most of the peanuts to a powder and add this to the pot too. Heat the vegetable stock and pour it over the ingredients. The soup should at first be a little thinner than desired, as it will thicken with boiling.

3. Add the peas, the fava beans (broad beans), two or three diced potatoes and the noodles/pasta and boil the mixture until the potatoes and noodles/pasta are done.

4. Meanwhile cut the remaining potatoes into wedges or chips: cut them small and deep-fry them in hot oil. Leave them to drain on a paper towel.

5. Add pepper and, if necessary, salt and even more chilli powder to taste and serve the soup in even portions on plates.

6. Scatter the potato wedges over the soup and garnish with the remaining peanuts.

7. White bread or baguette goes well with this soup.