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Bolivian

Sopa de maní

Non-vegetarian

A creamy Bolivian soup of blended raw peanuts simmered with beef, potato, peas and pasta, finished with crisp fried potato sticks and parsley.

Sopa de maní is a Bolivian soup, ready in about 1 hour 50 minutes and made with peanuts and beef short ribs. It serves 6 and is rated intermediate to cook.

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Prep
20 min
Cook
1 h 30 min
Total
1 h 50 min
Serves
6
Level
Intermediate
Calories
535

Ingredients

6 servings

Fried potato topping

Equipment

Method

  1. Step 1

    Blend the peanuts (opens in a new tab) with 500 ml water until completely smooth and milky.

  2. Step 2

    Simmer the beef in 1.5 litres of water for 45 minutes, skimming, to make a broth.

  3. Step 3

    In a pan, fry the onion (opens in a new tab), garlic (opens in a new tab), carrot (opens in a new tab) and pepper (opens in a new tab) in 2 tbsp oil with the cumin (opens in a new tab) and oregano (opens in a new tab) until soft. Add to the broth with the peanut (opens in a new tab) milk, salt and pepper.

    • 8 min
    • medium heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  4. Step 4

    Simmer gently for 20 minutes, stirring often as peanuts (opens in a new tab) catch easily. Add the diced potato (opens in a new tab), peas (opens in a new tab) and pasta (opens in a new tab) and cook 15 minutes more.

    • 35 min
    • low heat
    Pasta boiling in a pot of water
    How it looks · Photo: Gianpiero Ferraro on Pexels

  5. Step 5

    Meanwhile fry the potato sticks in hot oil (175 °C) until crisp; drain and salt lightly. Serve the soup topped with the fried potatoes (opens in a new tab) and parsley (opens in a new tab).

    Food safety: Never leave hot oil unattended.

    Food deep-frying in hot oil
    How it looks · Photo: Riya Roy on Pexels

About this dish

Origin
Bolivia · Commonly attributedEspecially associated with Cochabamba.More food from Bolivia
Dish
Lunch · Soups
Cooking method
Blended, Simmered, Deep-fried
Taste
nutty, creamy, savoury
Diet
Dairy-free · High-protein
All labelsNon-vegetarian · Dairy-free · Egg-free · No added sugar · Alcohol-free · Pork-free · High-protein · Carb-conscious
Without the optional extras: No gluten ingredientsWorked out from the ingredients. How labels work
Good for
One-pot
Cook more with
Peanuts · Beef short ribs · Onion · Garlic · Carrot · Green bell pepper
Techniques
Deep-frying · Simmering · Wet grinding · Emulsification · Stock making

Allergens

  • May contain: Eggsfrom dried pasta
  • Contains: Peanutsfrom peanuts
  • Contains, can be adapted: Wheatfrom dried pasta
  • Contains, can be adapted: Glutenfrom dried pasta

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

535 kcal per serving

Calculated

1 serving ≈ 613 g · recipe makes 6

Where the energy comes from

  • Protein 18%
  • Carbohydrate 20%
  • Fat 62%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy535 kcal87 kcal
Protein24.3 g4 g
Carbohydrate28 g4.6 g
Net carbohydrate22 g3.6 g
Sugars4.4 g0.7 g
Added sugars0 g0 g
Fibre6 g1 g
Fat38 g6.2 g
Saturated fat9.1 g1.5 g
Trans fat1 g0.2 g
Cholesterol61 mg10 mg
Sodium884 mg144 mg
Salt equivalent2.2 g0.4 g
Vitamins & minerals per serving
Potassium
964 mg
Calcium
101 mg
Iron
4.6 mg
Magnesium
98 mg
Vitamin A (RAE)
114 µg
Vitamin C
36 mg
Vitamin D
0.1 µg
Vitamin B12
2.4 µg
Folate (DFE)
96 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: dried pasta.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Raw (not roasted) peanuts give the classic pale, creamy soup.

Serve with

  • With llajwa chilli sauce on the side.

Food safety

  • Contains peanuts — label clearly when serving guests.

Storage

  • Refrigerate (without fries) for up to 3 days.

Reheating

  • Reheat gently, stirring, and add water if thick.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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