About This Dish
A thick, creamy soup from southern Morocco where peanuts grow in the warm Souss plains. Roasted peanuts are blended with onions, tomatoes, and spices to create a rich, protein-packed soup that is both warming and deeply satisfying. This is a lesser-known dish outside of southern Morocco but is a beloved winter staple in the Souss region. The peanut flavor is balanced by cumin and a touch of harissa, preventing it from being too rich. A uniquely Moroccan soup that surprises and delights anyone who tries it.
Ingredients
- 200 g Roasted peanuts, unsalted
- 1 Onion, chopped
- 2 Tomatoes, chopped
- 2 cloves Garlic, minced
- 1 tsp Ground cumin
- 1/2 tsp Harissa
- 2 tbsp Olive oil
- 4 cups Vegetable broth
- 2 tbsp Fresh cilantro
- to taste Salt
Instructions
- 1
Sauté onion and garlic in olive oil for 5 minutes.
- 2
Add tomatoes, cumin, and harissa. Cook 5 minutes.
- 3
Add peanuts and broth. Simmer 15 minutes.
- 4
Blend until smooth and creamy. Adjust consistency with water.
- 5
Garnish with cilantro and a few whole peanuts.
Tips & Tricks
- Roast raw peanuts yourself for the freshest flavor.
- Natural peanut butter can substitute for whole peanuts.
- The harissa adds just a hint of warmth.