Sopa de maní

Step 1: Blend 7 oz raw skinless peanuts with 2 cups water for 2–3 minutes until completely smooth and milky.

Step 2: Heat 2 tbsp vegetable oil in a large pot over a medium heat. Fry 1 onion, ½ red sweet pepper and 1 carrot for 7 minutes until soft. Add 3 cloves garlic, ½ tsp ground cumin and ½ tsp dried oregano and stir for 1 minute.

Step 3: Pour in 5 cups vegetable stock and the peanut milk, stirring. Bring slowly to a simmer over a medium-low heat, stirring often. Common mistake: high heat; the peanut milk sticks and boils over like milk.

Step 4: Add 10 ½ oz waxy potatoes and simmer gently for 20–25 minutes, stirring often, until the potatoes are tender and the soup is creamy and coats a spoon. Add 3 ½ oz green peas for the last 5 minutes and season with 1 tsp salt.

Step 5: Meanwhile, rinse and dry 10 ½ oz potatoes well. Heat 1 ¼ cups vegetable oil to 350°F and fry in batches for 4–5 minutes until crisp and golden and the bubbling slows. Drain on kitchen paper and salt lightly.

Step 6: Serve the soup topped with a handful of fried potatoes and 3 tbsp parsley.