Sopa de Maní (Bolivian Peanut Soup)

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.

Filed Under: Latin American Heritage Diet, Soups & Appetizers, Lunch, Vegetarian, Vegan, Gluten-free, Quinoa, Staff Favorites

Rating

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Active time

25 minutes

Total time

50 minutes

Yield

8 servings

Serving Size

1 cup

Ingredients

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

Instructions

In a blender or food processor, combine the peanuts and 1 ½ cups of water and blend until smooth.
Heat a large pot over medium-low heat. Add the oil and stir to coat the bottom of the pot.
Add the onion, carrot, celery, bell pepper, potatoes and garlic and cook until the vegetables begin to soften, about 10 minutes.
Add the garlic, cumin, and paprika and stir. Add the blended peanuts, ¼ cup quinoa, and 4 cups of water. Bring to a boil, then reduce heat to low and simmer, uncovered, for 20 minutes
Add the peas, and stir to combine. Taste and adjust seasoning if needed. Garnish with chopped parsley or cilantro before serving.

An Oldways recipe, created in partnership with The Peanut Institute.