Sopa de Maní - Bolivian Peanut Soup Recipe

Welcome to the comforting world of Bolivian cuisine! If you're looking for a hearty, flavorful, and uniquely satisfying dish, you've hit the jackpot with Sopa de Maní, or Bolivian peanut soup. This isn't just any peanut soup recipe; it's a culinary hug in a bowl, steeped in tradition and beloved across Bolivia. Perfect for a chilly evening or whenever you crave something truly special, our Sopa de Maní recipe brings the authentic taste of the Andes right to your kitchen.
Many traditional recipes can seem intimidating, but we’ve broken down this easy recipe to be approachable for everyone, whether you're a seasoned chef or a beginner in the kitchen. We'll guide you through making a rich, creamy, and utterly delicious Bolivian peanut soup that's naturally gluten-free and can easily be adapted to be plant-based. Get ready to discover a new favorite that’s both nourishing and incredibly tasty!

Ingredients

• 1 tablespoon vegetable oil (or olive oil)
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper (or 1-2 Aji Amarillo paste, if available for authentic flavor), finely chopped
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• 8 cups vegetable broth (or chicken broth for non-vegetarian)
• 1 ½ cups raw, unsalted peanuts, shelled (or 1 cup unsweetened, natural peanut butter)
• 2 large potatoes, peeled and diced into 1-inch cubes (Yukon Gold or Russet work well)
• 1 large carrot, peeled and diced
• ½ cup frozen green peas
• Salt and freshly ground black pepper to taste
• ¼ cup fresh cilantro, chopped (for garnish)
• Optional: Cooked rice or small pasta for serving

Directions

1. Prepare the Peanuts (if using raw peanuts): If using raw peanuts, soak them in hot water for at least 30 minutes, or ideally overnight in cold water. Drain, then rub them vigorously between your hands or with a towel to remove most of the skins. This step is crucial for a smooth, creamy soup! Once peeled, blend the peanuts with 1 cup of fresh water until you have a very smooth, thick paste. If using peanut butter, skip this step and mix 1 cup of peanut butter with 1 cup of hot water until smooth.
2. Sauté Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and chopped red bell pepper (or Aji Amarillo paste) and cook for another 3-5 minutes, until fragrant and tender.
3. Add Spices: Stir in the ground cumin and dried oregano. Cook for 1 minute more, stirring constantly, until the spices are fragrant. This helps to bloom their flavors.
4. Combine with Broth & Vegetables: Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the diced potatoes and carrots. Cook for about 10-15 minutes, or until the vegetables are almost tender.
5. Incorporate Peanut Paste: Reduce the heat to low. Slowly stir in the peanut paste (or thinned peanut butter) into the simmering soup. It's important to add it gradually and stir continuously to prevent it from clumping or sticking to the bottom of the pot.
6. Simmer & Thicken: Continue to simmer the soup on low heat for another 15-20 minutes, stirring occasionally, until the potatoes and carrots are fully tender and the soup has thickened to your desired consistency. The peanut flavor will also deepen during this time.
7. Add Peas & Season: Stir in the frozen green peas and cook for 2-3 minutes, just until they are heated through. Season the soup generously with salt and freshly ground black pepper to taste. Don't be shy with the seasoning; it brings out all the flavors!
8. Serve: Ladle the hot Sopa de Maní into bowls. Garnish with fresh chopped cilantro. Traditionally, it's often served with a scoop of cooked rice or a small handful of cooked small pasta like fideos (vermicelli) directly in the bowl, or even a side of crispy fried potatoes. Enjoy your authentic Bolivian delight!