Peanut soup is one of the soups used in Morocco. This soup can be eaten at dinner, in addition to lunch, due to its lightness and easy digestion. Peanut soup is a favorite of many people because of its special taste.
Peanuts are one of the tastiest foods and nuts that are mostly used as nuts. Peanuts have so much nutritional value that it is recommended to eat a few of them in the form of nuts per day. Consumption of nutritious and useful peanuts, in addition to being eaten raw, is recommended in soups as well as stews.
This soup is also used in Thailand. Peanuts are native to South America, due to the nutritional value and properties of this food among other countries has made this delicious nut popular. In Iran, this soup is served as a light and delicious appetizer. If you are interested in consuming spicy foods and soups, we suggest you try this soup with spicy and special sauces.
- Garlic: 4 cloves
- Large onion: 1 piece
- Carrots: 2 pcs
- Vegetable oil : 2-3 tablespoons
- Beef ribs: 340 grams
- Cumin: Half a teaspoon
- Marjoram or thyme: 1 teaspoon
- Water or beef extract: 6 cups
- Raw peanuts: 1 cup
- Water: 1 cup
- Potatoes: 4 pieces
- Rice: Half a cup
- Salt: As needed
- Pepper: As needed
- Fresh peas: half a cup
- Chopped parsley or chopped coriander: 1-2 tablespoons
- Hot pepper sauce: (optional)
Finely chop the onion and garlic.Chop the carrots as well.
Pour vegetable oil into a large saucepan and heat over medium heat.
Then add the beef ribs to it and cook briefly until all around it turns brown.
At this stage, add onion, garlic, carrot, cumin, marjoram or thyme and fry the meat with spices for 3 to 4 minutes.
Add the broth to the pot and let it boil.
Meanwhile, pour the peanuts into a blender or food processor and add a cup of water.
Mix both of these ingredients until you have a thick, soft and even sauce. (Add more water to the ingredients if needed.)
After preparing the sauce, add the peanut sauce or peanut paste to the soup and stir well.
Place the soup lid here and let the ingredients cook for 1 hour or more.
Keep one of the potatoes for later use. Cut the other potatoes into small pieces and add them to the soup.
If necessary, add more water or meat extract to the soup.
Put the lid on the pot and cook the soup until the potatoes are cooked through.
After cooking the potatoes, gently mash them into the soup.
Remove the ribs from the soup and place on a plate to cool.
Separate the meat from the bones and add the meat back to the soup.
At this stage, add rice to the soup and cook for 20 minutes or more.
Add salt and pepper to flavor the soup.
Add the peas to the soup and reduce the flame (it is better to pre-cook the peas).
Cut the remaining potatoes into matches.
Fill a small pan one and a half inches high with oil and fry the potatoes inside.
Take the fried potatoes out of the oil and place them on a paper towel to absorb the extra oil and salt the potatoes.
Once all the cooking ingredients and soup have reached the desired consistency, your food is ready.
Pour the soup into a bowl and garnish with French fries, parsley or chopped coriander.
Spicy sauce is also recommended with this food.