Adrian's Bolivian Peanut Soup (Sopa de Maní)
Ingredients
1 cup raw peanuts (peeled and unsalted)
2 tablespoons vegetable oil or beef fat
1 small onion, finely chopped
2 garlic cloves, minced
1 medium carrot, diced
1 medium potato, diced
1/2 cup green peas
1/2 cup cooked rice or small pasta (like fideos or elbow macaroni)
5 cups beef or chicken broth
1 teaspoon ground cumin
1 teaspoon oregano
Salt and pepper to taste
Fresh parsley or cilantro, chopped (for garnish)
Optional:
Beef or chicken pieces, cooked
Fried shoestring potatoes for topping
Ají amarillo or chili for a spicy kick
Original Source
From Adrian, a friend who runs his own tech business.
Instructions
Toast and blend the peanuts:
In a dry pan, toast the raw peanuts over medium heat until golden and fragrant (about 5–8 minutes). Stir constantly to avoid burning.
Let them cool slightly, then blend them with 1 cup of broth or water into a smooth paste.
Sauté the base:
In a large pot, heat the oil. Add the onion and garlic and sauté until soft and translucent.
Add carrots, peas, and potatoes. Stir for a couple of minutes.
Add the peanut paste:
Pour in the blended peanut mixture. Stir well to incorporate.
Add the remaining broth, cumin, oregano, salt, and pepper.
Simmer:
Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the vegetables are tender and the soup has thickened slightly.
Add rice or pasta and meat (optional):
Stir in cooked rice or pasta.
Add in any cooked beef or chicken pieces if using. Simmer for another 5 minutes.
Serve:
Ladle the soup into bowls.
Top with chopped parsley and a handful of crispy shoestring potatoes.
Add spicy ají or hot sauce if desired.
Chef's Notes
The toasted peanut flavor is the heart of this dish — don’t skip it!
Some Bolivians serve it with corn, yucca, or even choclo (Andean corn) on the side.
