Sopa de ManíBolivian Peanut Soup
Sopa de maní is a Bolivian peanut soup with meat, vegetables, and potatoes. This version is finished with crisp potato strips, parsley, and bread.
Prep
30m
Cook
1h 10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 160gRoasted Peanuts (finely ground)
Peanut Mixture
- 250mlWater
Soup
- 650mlWater
- 450gBeef Chuck (cut into cubes)
- 700mlBeef Stock
- 160gOnion (finely chopped)
- 10gGarlic (crushed)
- 140gCarrot (small dice)
- 90gCelery (small dice)
- 320gPotato (small dice)
- 4gCumin Powder
- 4gPaprika
- 10gSalt
- 2gBlack Pepper
- 30mlVegetable Oil
Crisp Potato
- 240gPotato (julienne)
- 180mlVegetable Oil
- 15gFresh Parsley (finely chopped)
Soup
- 4pcsWhite Bread
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Blend the roasted peanuts with the water until smooth.
- 02
Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until soft.
- 03
Add the garlic, carrot, and celery and cook until the vegetables begin to soften.
- 04
Add the beef chuck and brown it lightly, then stir in the cumin powder, paprika, salt, and black pepper.
- 05
Pour in the beef stock and water, then stir in the peanut mixture. Bring to a gentle simmer.
- 06
Add the diced potato and cook until the beef is tender, the potato is soft, and the soup is creamy.
- 07
Heat the vegetable oil to 175°C (347°F). Fry the julienned potato in batches until crisp, then drain well.
- 08
Serve the sopa de maní with the crisp potato, fresh parsley, and white bread.
Ratings & Reviews
Log in to rate and review this recipe.