← Nouns Cooking · Soup Pot

Ingredients

• 1 kg bone-in beef (short rib or neck), cut into pieces
• 1.5 l Beef stock
• 120 g raw unsalted peanuts
• 500 ml Water
• 3 tbsp Vegetable oil
• 1 Onion, finely chopped
• 3 cloves Garlic, chopped
• 1 Carrot, diced
• 1 celery stick, diced
• ½ red pepper, diced
• 1 tsp Cumin
• ½ tsp Dried oregano
• 450 g Potato, peeled and cut into large cubes
• 100 g Peas
• 120 g macaroni
• 3 tbsp Parsley, chopped
• fried potato sticks (or ready-made straw fries), to serve (optional)
• Salt
• Black pepper

Method

1. Put the beef in a large pot with the stock, bring to a boil, skim, then simmer with the lid ajar for 40 min, until the meat is nearly tender.
2. Meanwhile blend the peanuts with the water until completely smooth and milky.
3. Heat the oil in a frying pan over medium heat and cook the onion, garlic, carrot, celery and red pepper for 8 min, until soft. Stir in the cumin and oregano for 1 minute.
4. Add the vegetables, potatoes and peanut milk to the pot. Simmer for 15 min, stirring often, as peanut soups catch on the bottom easily.
5. Toast the macaroni in a dry pan over medium heat for 3 min, until lightly golden, then add it to the soup with the peas. Simmer for 10–12 min, until the pasta is tender, adding a splash of water if it gets too thick.
6. Season with salt and pepper and serve topped with fried potato sticks and parsley.

Tips

• Contains peanuts: not suitable for anyone with a peanut allergy.
• Smooth natural peanut butter (about 5 tbsp) is a quick swap for the blended raw peanuts.

Sources

Written in our own words after cross-checking these recipes:

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