Bolivian sopa de mani recipe is a rich and hearty soup known for its creamy peanut base, potatoes, and tender meat or vegetables. It comes from Cochabamba, and honestly, there’s nothing quite like it. This traditional dish brings together savory flavors and a texture that’s just a little unexpected in a soup. Sopa de mani is a comforting, nourishing meal that really gives you a taste of Bolivia’s culinary roots with just a handful of bold, humble ingredients.
We’ve found this soup to be surprisingly adaptable—sometimes you’ll see it with beef, sometimes chicken, or even a vegetarian spin. The trick is blending peanuts into a smooth paste, which makes the soup so creamy. Toasted macaroni or fries on top? That’s a local favorite and, trust me, it adds a whole other layer of flavor and crunch.
If you’re curious about authentic Bolivian food, this recipe is a solid place to start. From the rich broth to the spiced veggies and those quirky garnishes, sopa de mani turns cooking into a little adventure—one that’s well worth the time.
Key Takeways
- Sopa de mani is a traditional peanut soup from Cochabamba, Bolivia.
- The recipe includes peanuts, potatoes, meat or vegetables, and sometimes toasted pasta.
- The soup is creamy, flavorful, and served with unique garnishes like parsley and fries.
Bolivian Sopa De Mani Recipe Ingredients
Servings: 6
Prep Time: 30 Minutes
Cooking Time: 2 Hours
- 6 lbs beef ribs
- 1 cup raw peanuts
- 6 medium potatoes, peeled
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- ½ cup green peas
- 1 medium bell pepper, diced
- ½ cup green beans
- 2 stalks celery, chopped
- 1 tsp cumin, ground
- 1 tbsp oregano, dried
- Black pepper, to taste
Bolivian Sopa De Mani Recipe Cooking Instructions
Start by soaking raw peanuts in hot water for a few minutes—this makes peeling them a lot less annoying. Blend the peeled peanuts with cold water until you get a creamy paste. That’s your base and it’s what makes the soup so rich.
Heat oil in a big pot. Toss in garlic, onion, carrot, peas, and celery, and sauté until they’re soft. Add the meat pieces and diced red bell pepper. Pour in beef broth and let it all simmer together for a bit so the flavors can mingle.
Stir in that peanut paste and add chunky potato cubes. Season with salt, black pepper, cumin, and oregano. Cover the pot and let it simmer for about 15 minutes, just enough for the potatoes to cook through.
While that’s going, toast some macaroni or pasta in a dry pan until it’s golden—don’t skip this, it adds a bit of nuttiness. Toss the toasted pasta into the soup and let it cook for another 15 minutes or so. Stir now and then so nothing sticks.
We like to serve sopa de mani with fresh chopped parsley. French fries on top are traditional (and honestly, pretty fun), but crusty bread or plain rice works too if fries aren’t your thing.
Keep an eye on the pot and stir often. The soup is thick and wants to stick if you’re not careful. It’s a filling meal—peanuts, meat, veggies, all in a savory, creamy broth.
Bolivian Sopa De Mani Recipe
Ingredients
- 6 lbs beef ribs
- 1 cup peanuts raw
- 6 medium potatoes peeled
- 1 cup onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots sliced
- ½ cup green peas
- 1 medium bell pepper diced
- ½ cup green beans
- 2 stalks celery chopped
- 1 tsp cumin ground
- 1 tbsp oregano dried
- Black pepper to taste
Instructions
- Start by soaking raw peanuts in hot water for a few minutes—this makes peeling them a lot less annoying. Blend the peeled peanuts with cold water until you get a creamy paste. That’s your base and it’s what makes the soup so rich.
- Heat oil in a big pot. Toss in garlic, onion, carrot, peas, and celery, and sauté until they’re soft. Add the meat pieces and diced red bell pepper. Pour in beef broth and let it all simmer together for a bit so the flavors can mingle.
- Stir in that peanut paste and add chunky potato cubes. Season with salt, black pepper, cumin, and oregano. Cover the pot and let it simmer for about 15 minutes, just enough for the potatoes to cook through.
- While that’s going, toast some macaroni or pasta in a dry pan until it’s golden—don’t skip this, it adds a bit of nuttiness. Toss the toasted pasta into the soup and let it cook for another 15 minutes or so. Stir now and then so nothing sticks.
- We like to serve sopa de mani with fresh chopped parsley. French fries on top are traditional (and honestly, pretty fun), but crusty bread or plain rice works too if fries aren’t your thing.
- Keep an eye on the pot and stir often. The soup is thick and wants to stick if you’re not careful. It’s a filling meal—peanuts, meat, veggies, all in a savory, creamy broth.
Notes
Nutrition
Cooking Tips
Peeling the peanuts after soaking them in hot water is a bit tedious, but it really does make the soup smoother and creamier. Don’t try to shortcut this part—it matters.
We always toast the macaroni before adding it. That little bit of extra flavor and texture keeps the soup from getting boring. Stir the pot more than you think you need to, especially once the pasta’s in.
Fresh parsley is a must for garnish. It brings a bright, fresh note that cuts through the richness. Sometimes we’ll throw in a bit of cilantro, too, just for a twist.
If you like heat, try serving sopa de mani with llajua or your favorite hot sauce on the side. That way, everyone can spice it up (or not) as they like.
Taste as you go. Cumin and oregano are classics here, but salt and pepper should be adjusted to your liking. Potatoes should be tender, not mushy—so keep an eye on them.
Crispy French fries or sweet potato fries on top? It’s not just for show, it’s a real thing in Bolivia and honestly, we love the crunch they add.
Bolivian Sopa De Mani Recipe FAQs
The Bolivian Sopa De Maní recipe is made with simple, hearty ingredients that create a unique flavor. It pairs well with toppings and can be adapted for different dietary needs. Its history shows how Bolivians have kept the dish alive and changed it over time. Finding it in Bolivia means seeking spots known for traditional cooking.
What ingredients are required for the traditional Bolivian Sopa De Maní recipe?
The main ingredients for the Bolivian Sopa De Maní recipe include peanuts, potatoes, beef or chicken, peas, onions, carrots, celery, garlic, and macaroni. Spices like cumin and oregano give it flavor. It’s usually cooked in beef or vegetable broth.
How is the Bolivian Sopa De Maní recipe typically served?
The Bolivian Sopa De Maní recipe is often served hot with a sprinkle of fresh parsley on top. French fries or sweet potato fries are added as a crunchy topping, which is a traditional finishing touch.
Is there a vegetarian version of the Bolivian Sopa De Maní recipe?
Yes, a vegetarian version can be made for the Bolivian Sopa De Maní recipe by leaving out the meat and using vegetable broth instead. It still includes the peanut base, potatoes, vegetables, and pasta to keep it filling.
What is the nutritional value of a typical serving of the Bolivian Sopa De Maní recipe?
A serving of the Bolivian Sopa De Maní recipe provides protein from the peanuts and meat, carbohydrates from potatoes and macaroni, plus vitamins from vegetables. It has healthy fats but should be eaten in moderation by those with heart or diabetes concerns due to the peanut content.
How has the Bolivian Sopa De Maní recipe evolved in Bolivian cuisine history?
The Bolivian Sopa De Maní recipe has origins that trace back to Bolivia’s peanut cultivation. Over time, variations developed by swapping meats, using rice instead of pasta, or adding different vegetables, reflecting local tastes and resources.