Sopa de Maní (Bolivian Peanut Soup)

  • Total time - 120 minutes (2 hours)
  • Prep - 20 minutes
  • Cooking - 100 minutes
  • Servings: 6
  • Country: Bolivia
A deep bowl of Sopa de Maní with peanut soup, rice, meat chunks, and matchstick fries on top.

Sopa de Maní is a classic, often served in Cochabamba and La Paz. The base is a strong broth and a smooth paste made from unroasted, raw peanuts (maní), which are slowly cooked with the meat to release their full, creamy flavor.

Unlike Thai or African peanut dishes, the Bolivian version is not sweet, but rather savory, earthy, and subtly spiced with cumin and oregano. The key is the contrast between the soft soup and the crispy potato matchsticks/fries used as a garnish just before serving.

Ingredients

For the Soup

  • 750 g beef (e.g., short ribs or shin), cut into chunks
  • 2 liters beef broth (or water)
  • 1 cup raw, peeled peanuts (maní)
  • 1.5 cups water (for blending peanuts)
  • 3 medium potatoes, peeled and diced (or small wedges)
  • 1 piece white onion, finely chopped
  • 2 pieces carrot, diced
  • 0.5 cup rice (long grain)
  • 0.5 cup peas (fresh or frozen)
  • 2 cloves garlic, crushed
  • 0.5 teaspoon cumin (ground)
  • 1 teaspoon dried oregano
  • 2 tablespoons vegetable oil
  • to taste salt and black pepper

For Garnish

  • 1 piece potato, cut into thin matchsticks/fries (for garnish)
  • for garnish parsley/cilantro, chopped

Instructions

Step 1: Prepare Peanut Paste and Meat

Place the peanuts and 1.5 cups of water in a blender and blend into a smooth, creamy paste with no lumps. Add a little more water if necessary to facilitate blending. Set aside.

In a large pot, heat the oil and sear the beef on all sides until golden brown. Remove the meat and set aside.

Step 2: Prepare Base and Long Simmer

In the same pot, sauté the onion until soft. Add the garlic, cumin, and oregano and cook for 1 minute. Add the diced carrot and cook for another 3 minutes.

Return the meat to the pot and cover with broth. Bring to a boil, reduce the heat, and simmer covered for 45 minutes, until the meat begins to soften. Skim off any foam and fat from the surface occasionally.

Step 3: Add Peanut Paste and Potatoes

Stir the prepared peanut paste into the soup and mix well. Peanuts tend to stick, so stir regularly to prevent burning on the bottom of the pot.

Add the diced potatoes and add a little more water/broth if necessary to maintain a creamy but liquid consistency. Simmer for 30 minutes until the potatoes are soft and the soup has thickened.

Step 4: Finish the Soup and Garnish

Add the rice and cook for another 15–20 minutes, until the rice is soft. Add the peas 5 minutes before the end of cooking.

Taste the soup and season with salt and pepper. If it is too thick, add hot water.

Prepare the garnish: pat the potato matchsticks/fries dry, fry them in hot oil until golden brown, and season with salt. Serve the soup hot, garnished with the crispy potato matchsticks and chopped parsley/cilantro.