Vegan Sopa De Maní (Bolivian Peanut Soup)

cooking.nytimes.com

Lou2005

subheading: For the Toasted Noodles:

½ cup/about 2 ounces penne rigate or any thin, tube-shaped pasta

subheading: For the Peanut Purée:

2 cups/9 ounces blanched raw peanuts

subheading: For the Soup:

2 tablespoons olive oil

2 medium carrots, diced

2 celery stalks, diced

1 medium yellow onion, diced

1 small green bell pepper, diced

1 dried bay leaf

6½ cups water or vegetable stock (store-bought or homemade), plus more if necessary

3 garlic cloves

1 small serrano chile, minced

2 (9-gram) cubes vegan “chicken” bouillon (such as Edward & Sons Not-Chick’n Bouillon)

2 (10-gram) cubes vegetable bouillon (such as Knorr Vegetarian Vegetable Bouillon)

1½ teaspoons coarse kosher salt

1 teaspoon ground cumin

1 teaspoon dried quilquiña (see Tip) or dried cilantro

1 teaspoon locoto powder (optional; see Tip)

¼ teaspoon nutritional yeast

1 lightly packed cup flat-leaf parsley leaves, finely chopped, plus more for garnish

1 packed cup cilantro leaves and tender stems, finely chopped

1 medium Yukon Gold potato, diced

5 ounces fresh or frozen green peas (rinsed if frozen)

Homemade or store-bought fried matchstick potatoes (optional; see Tip), for garnish

Directions at cooking.nytimes.com

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