By Sonila
September 5, 2018
Modified October 24, 2019
Source: Mediterrian Latin Love Affair
Photo / Image Source: Unsplash,
Sopa de Mani or Peanut Soup is a traditional Bolivian dish. It was one of my favorite dishes from when I visited Bolivia back in 2011. My husband (who was born in Bolivia) and I have tried cooking this dish so many times throughout the years and I think we finally have it down. This creamy, hearty peanut soup is the best soup for a cold, winter day!
VARIATIONS OF PEANUT SOUP (SOPA DE MANI) There are several challenges to cooking this Bolivian peanut soup. First, there are so many versions of sopa de mani in Bolivia and depending who you ask, their region’s recipe is the best:). Some recipes call for macaroni, some others for rice. Some add potatoes and green peas, some others red peppers and celery . Below I will share what my family likes but I will also share some other options too if you feel like trying some of these variations.
I tend to use a bit more red pepper than it is used in Bolivia so sometimes my soup might be a bit redder in color than the traditional version. Also I alternate between decorating with french fries and fried potato sticks as a matter of convenience. My kids love having fried potato sticks on top of the soup.
HOW TO PICK THE RIGHT PEANUTS FOR SOPA DE MANI? The type of peanuts used to make the soup matters. In one of our trial & errors I bought shelled raw peanuts but they were not peeled. It took me forever to peel them, which added unnecessary time to the whole process. Also, in one of my experiments the soup tasted a bit sweet because of the type of peanuts I bought.
Peeling shelled peanuts is time consuming!!!
Quantities of ingredients used can vary. Some recipes call for more peanuts, some less. I used about 1 cup of peanuts and if you like the soup to be thicker you can add a bit more. Also, more potatoes will thicken the soup up so feel free to experiment to get the perfect taste for you & your family.
My mother in law, who lives in Potosi, Bolivia suggests using cocktail peanuts. They’re shelled, peeled and already roasted. It shortens cooking time and these peanuts are not as heavy on the stomach.
EFFECT OF ALTITUDE IN COOKING The amount of time we spent cooking the soup also varied each time. Keep in mind that a lot of cities in Bolivia are really high up altitude wise. For example, Potosi where my husband was born, is at about 13,420 feet above sea level (approximately 4,090 meters). In that altitude, water will boil at a lower temperature about 86 degrees Celsius or about 187 degrees Fahrenheit. This means that everything will take longer to cook in order to compensate for the lower temperatures so definitely adjust the cooking times accordingly based on where you live.
If peanuts don’t cook long enough, they’ll cause a bit of indigestion or feel heavy on your stomach so make sure to boil the raw peanuts for at least 1 hour before blending them. As I mentioned above, my mother in law suggests using roasted peanuts, it cuts down on cooking time and they don’t cause indigestion. Roasted peanuts do usually have some salt in them, so taste the soup before adding any additional salt when using roasted peanuts. In my last version of the soup, I did use roasted peanuts and it does taste amazing.
Ok, I think we got the warnings and common pitfalls of this Bolivian soup recipe out the way. The rest is easy! You can serve peanut soup with llajua if you like it spicy or add some aji amarillo when cooking it. I prefer adding llajua on top after serving it on a bowl because that way I can give the kids the non-spicy version and make it spicy for us by adding llajua. If you want to add some macaroni to the soup as is traditional in some regions in Bolivia, you have to toast the pasta first with a bit of olive oil (usually elbow shape pasta), set aside and then add to step 4 below.
Authentically, this Andean soup is cooked with beef. However, it is easy to make it a vegetarian soup or cook it with beef ribs. Alternatively you can use leftover meat from another dish or just use broth with no meat or poultry. All these possibilities make it so this soup can be cooked in an economical manner and be a favorite dish for a lot of families. PREP TIME
10minutes mins COOK TIME
1hour hr TOTAL TIME
1hour hr 10minutes mins INGREDIENTS
1 cup roasted peanuts shelled, peeled
3 garlic cloves
1 white onion medium
1 lb chuck roast beef cut in chunks
3 tbsp olive oil
1 cup green peas
1 red pepper use half for the soup and half for decoration at the end
0.5 cup chopped carrots
2 celery stalks
1 potato
0.5 tsp aji amarillo optional
turmeric just a pinch
chopped parsley for decoration
french fries for decoration
INSTRUCTIONS
Boil the peanuts for about 30 minutes, set aside to cool down.
Saute the chopped onions & minced garlic in olive oil until onion becomes translucent. Keep heat on medium.
Add beef chunks and mix well so the meat can brown on both sides.
Add chopped celery, carrots, red peppers and green peas.
Blend the boiled peanuts with 1 cup of water, I use several settings in my blender to make sure the mixture is really liquefied. At the end it should look like a smooth paste.
Add the peanut paste to the pot, mix well with the meat and vegetables. Add 2 cups of hot water and mix everything well.
Cut the potato in chunks and add them to the soup. Stir everything well, add a pinch of turmeric and aji amarillo if you like the soup spicy. Add salt to taste, go slow with salt if you are using roasted peanuts because they do have some salt to start with.
Cover the pot and lower the temperature from medium to low heat, let the soup cook for about 30 minutes or until meat is tender and soft to eat.
Serve in a shallow bowl and decorate with parsley, red pepper strips & french fries.
Nutrition Label Nutrition Facts Peanut Soup inspired by Sopa de Mani Amount Per Serving Calories 406Calories from Fat 252 % Daily Value* Fat 28g43% Saturated Fat 7g44% Cholesterol 52mg17% Sodium 180mg8% Potassium 757mg22% Carbohydrates 18g6% Fiber 5g21% Sugar 4g4% Protein 24g48% Vitamin A 2598IU52% Vitamin C 45mg55% Calcium 58mg6% Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.
NUTRITION Calories: 406kcal
Carbohydrates: 18g
Protein: 24g
Fat: 28g
Saturated Fat: 7g
Cholesterol: 52mg
Sodium: 180mg
Potassium: 757mg
Fiber: 5g
Sugar: 4g
Vitamin A: 2598
IUVitamin C: 45mg
Calcium: 58mg
Iron: 3mg
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