Bolivian Peanut Soup
The Quirky Foodster Team
Ingredients
- Raw peanuts, toasted and ground — 300 g (1 1/4 cups)
- Beef short rib or shank, cut into pieces — 300 g (10 oz)
- Onion, finely chopped — 1
- Garlic cloves, minced — 2
- Carrot, diced — 1
- Potato, diced — 1
- Peas — 80 g (1/2 cup)
- Rice or fine noodles — 60 g (1/3 cup)
- Beef stock — 1.5 L (6 cups)
- Tomato paste — 1 tbsp
- Paprika — 1 tsp
- Salt and pepper — to taste
- Fresh parsley, chopped, to finish
Method
- Brown the beef in the pot, then add onion and garlic and cook until softened.
- Stir in tomato paste and paprika, cooking for 1-2 minutes.
- Add the stock and simmer for 1 hour until the meat is tender.
- Blend the toasted ground peanuts with a ladle of the hot broth until smooth, then stir this paste back into the pot.
- Add the carrot, potato and rice, and simmer for a further 20 minutes.
- Stir in the peas for the last 5 minutes, season to taste, and finish with chopped parsley.
Introduction: Sopa de maní reflects Bolivia's lowland agricultural bounty, where peanuts have been cultivated for centuries.
Cultural Background: Sopa de maní reflects Bolivia's lowland agricultural bounty, where peanuts have been cultivated for centuries. Creamy and mildly spiced, it's a comfort dish served across social classes, from home kitchens to formal restaurant menus in Cochabamba and Sucre.
Tips: Toast the peanuts lightly before grinding — this deepens the soup's flavour considerably.
Variations: Some versions add thin-cut fries scattered on top just before serving. Vegetarian / Vegan Note Use vegetable stock and mushrooms in place of beef; the peanut base remains the same.
Storage: Refrigerate for up to 3 days.
Reheating: Reheat gently over low heat, stirring often as the peanut base can catch on the bottom of the pot.
Nutrition: Per serving (approx.): 410 kcal, 24g protein, 22g fat, 30g carbohydrate.
FAQs:
Q: Can I use peanut butter instead of grinding my own peanuts?
A: Yes, use natural, unsweetened peanut butter as a shortcut, though fresh-ground peanuts give a more authentic texture.
- Raw peanuts, toasted and ground — 300 g (1 1/4 cups)
- Beef short rib or shank, cut into pieces — 300 g (10 oz)
- Onion, finely chopped — 1
- Garlic cloves, minced — 2
- Carrot, diced — 1
- Potato, diced — 1
- Peas — 80 g (1/2 cup)
- Rice or fine noodles — 60 g (1/3 cup)
- Beef stock — 1.5 L (6 cups)
- Tomato paste — 1 tbsp
- Paprika — 1 tsp
- Salt and pepper — to taste
- Fresh parsley, chopped, to finish
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