Sardinian Peanut Soup

Ingredients

In the Sardinian adaptation of the Liberian Peanut Soup, we incorporate traditional Sardinian ingredients and spices to infuse the dish with Mediterranean flavors. The original recipe is transformed by the addition of Sardinian herbs such as myrtle and fennel, which lend a unique aroma and taste to the soup. Additionally, we substitute some of the original vegetables with Sardinian vegetables like artichokes and fava beans, adding a fresh and vibrant element to the dish. We alse have the original recipe for Liberian Peanut Soup, so you can check it out.

• 1 cup (200g) peanuts, roasted and unsalted 1 cup (200g) peanuts, roasted and unsalted
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 fennel bulb, thinly sliced 1 fennel bulb, thinly sliced
• 1 cup (200g) artichoke hearts, quartered 1 cup (200g) artichoke hearts, quartered
• 1 cup (200g) fava beans 1 cup (200g) fava beans
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon dried myrtle 1 teaspoon dried myrtle
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 12g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a blender or food processor, grind the roasted peanuts until they form a coarse powder.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the diced carrots, celery, fennel, artichoke hearts, and fava beans to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20 minutes.
5. 5.
   Add the ground peanuts, dried myrtle, dried thyme, and dried oregano to the pot. Stir well to combine.
6. 6.
   Continue simmering the soup for another 15 minutes, allowing the flavors to meld together.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Sardinian Peanut Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Peanuts — Make sure to use roasted and unsalted peanuts for the best flavor and texture in the soup.

Tips & Tricks

• For a creamier texture, you can blend a portion of the soup using an immersion blender before serving.
• Adjust the seasoning according to your taste preferences. You can add more herbs or spices if desired.
• Serve the soup with a drizzle of extra virgin olive oil for an extra touch of richness.
• If you prefer a chunkier soup, you can chop the vegetables into larger pieces.
• This soup tastes even better the next day, as the flavors have more time to develop. Consider making it in advance for a delicious leftover meal.

Serving advice

Serve the Sardinian Peanut Soup as a comforting main course, accompanied by crusty Sardinian bread. It pairs well with a simple green salad or a side of roasted vegetables.

Presentation advice

Garnish each bowl of soup with a sprig of fresh parsley to add a pop of color. Serve the soup in rustic ceramic bowls to enhance the Sardinian dining experience.