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. An Oldways recipe, created in partnership with The Peanut Institute.
8 servings
Ingredients
1 1/2 cups of unsalted peanuts, shelled
2 tablespoons of olive oil
1 large of red onions, chopped
1 large carrot, peeled and chopped
1 large of celery, stalk, chopped
1 red bell pepper, seeded and coarsely chopped
2 teaspoons of ground cumin
1 teaspoon of sweet paprika
1 1/2 teaspoons of salt
2 garlic cloves, coarsely chopped
2 medium sweet potatoes, yellow
1/4 cup of quinoa
1/2 cup of green peas, fresh or frozen
1/4 cup of parsley, chopped (or cilantro)
Instructions
- In a blender or food processor, combine the peanuts and 1 1/2 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.
Estimated Nutritional Information
Calories:
280kcal
Carbohydrates:
24g
Fat:
18g
Saturated Fat:
2.5g
Fiber:
5g
Protein:
10g
Sodium:
460mg
Sugar:
4g
