Sopa de maní
Bolivian sopa de maní turns raw peanuts into a creamy, savoury broth enriched with beef, vegetables and warming spices. Crisp potato matchsticks are a classic final contrast.
From Chef Ilhama’s recipe collection
Photo: Q'orikenti — Own work · CC BY-SA 4.0 · Sources
How do you make Sopa de maní?
Sopa de maní uses 8 ingredients and 5 clear steps. Allow 1 hour 25 minutes; the recipe yields 6 servings. Check off ingredients and steps as you cook.
What does Sopa de maní taste like—and what matters most?
Sopa de maní is creamy without dairy, with roasted-nut depth, savoury beef broth, sweet vegetables and crisp potato garnish.
Blend soaked raw peanuts until completely smooth and stir the pot regularly during the long simmer; the dense purée settles easily.
Unsweetened natural peanut butter can work in a pinch, but start with less and check the label for added sugar, salt or stabilisers.
Do not use roasted salted snack peanuts as a direct swap. Their seasoning and stronger roast can dominate the broth.
Refrigerate the soup for up to 3 days and keep fried potato garnish separate. Loosen with stock or water when reheating.
Ingredients & Preparation steps
8 items
History note
Bolivian sopa de maní turns raw peanuts into a creamy, savoury broth enriched with beef, vegetables and warming spices. Crisp potato matchsticks are a classic final contrast.
5 steps
Soak the peanuts for 20 minutes, drain and blend with 400 ml fresh water until very smooth.
Brown the beef, then cook onion, tomato, carrot, cumin and oregano in the same pot.
Add 1.5 litres water and the peanut purée; simmer gently for 50 minutes, stirring often so the base does not catch.
Add diced potato and peas and cook until both the vegetables and beef are tender.
Cut the remaining potato into fine matchsticks, fry until crisp and use as the garnish.
Top with fried potato matchsticks, parsley and a spoonful of llajua chilli sauce.
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