Sopa de Maní is a peanut soup enjoyed throughout Bolivia. Our version is vegetarian, relying on peanuts and potatoes for creaminess and flavor. Other versions sometimes include beef or chicken, or additional starches like pasta, rice, or even french fries. Unlike Mafe, a West African peanut soup, Sopa de Maní typically uses white or yellow potatoes instead of sweet potatoes or yams, and is not usually tomato based. Traditional versions are often made with raw peanuts, but our version relies on easy-to-find roasted peanuts, which offer a richer depth of flavor.
1 ½ cups shelled peanuts, unsalted
2 tablespoons olive oil
1 large red onion, chopped
1 large carrot, peeled and chopped
1 large celery stalk, chopped
1 red bell pepper, seeded and coarsely chopped
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 ½ teaspoons salt
2 garlic cloves, coarsely chopped
2 medium yellow potatoes
¼ cup quinoa
½ cup green peas, fresh or frozen
¼ cup chopped parsley or cilantro
An Oldways recipe, created in partnership with The Peanut Institute.
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