Bolivian Peanut Soup (Sopa de maní)
Overview
Sopa de maní is a creamy Bolivian peanut soup, especially loved in Cochabamba. Raw peanuts are blended with water until smooth and simmered in a beef broth with potatoes, carrots, peas and short macaroni until thick and velvety. Each bowl is topped with crispy fried potato sticks and chopped parsley or coriander, which adds crunch to the rich, nutty soup. Hot chilli sauce is served alongside. It is a common lunch soup in markets and homes across Bolivia. Leftovers thicken overnight and are thinned with a little water.
Pictures
History
Peanuts were domesticated in South America, probably in the region of today's Bolivia and northern Argentina, thousands of years ago. They have been part of Andean cooking ever since. Sopa de maní is one of Bolivia's most popular soups and a source of national pride, often cited as proof of the peanut's local roots. It is now made in kitchens across the whole country.
Main ingredients
Raw peanuts, beef, potatoes, macaroni, peas, fried potato sticks. The soup is built on beef broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~95 min
Ingredients
- 150 g raw peanuts, blended with 500 ml water
- 400 g beef, cubed
- 3 potatoes, 1 carrot, 100 g peas
- 80 g short macaroni
- fried potato sticks
- parsley, chilli sauce
Allergens: Contains: Gluten, Peanuts. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the beef in 2 l water for 40 minutes.
- Add the blended peanuts and cook for 15 minutes, stirring.
- Add potatoes, carrot, peas and macaroni and cook until tender.
- Serve topped with fried potato sticks and herbs.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.