Sopa De Mani (Peanut Soup)
Submitted by doo
Creamy Bolivian peanut soup with ground roasted peanuts or peanut butter mashed with potatoes into a thick, satisfying broth. Vegetarian, ready in 30 minutes.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minBolivia’s most famous soup is proof that peanuts belong in more than just cookies and trail mix.
Ground roasted peanuts (or peanut butter, if that’s what you have) get mashed with boiled potatoes and a little stock into a thick, nutty base. The rest of the stock stirs in gradually, thinning it into a smooth, warming soup that’s far more than the sum of its parts.
A quick simmer brings all the flavors together, and chopped chives on top add a fresh, oniony bite that cuts through the richness.
Six ingredients. Thirty minutes. One deeply satisfying, vegetarian-friendly bowl.
Pro Tips
- Ground roasted peanuts give the most intense, toasty flavor. Peanut butter works but delivers a smoother, milder result.
- Mash the potatoes and peanuts together with just a little stock before adding the rest. This prevents lumps and creates a silkier puree.
- Use vegetable stock to keep this fully vegetarian. Chicken stock works too if you’re not concerned about that.
Ingredients
Directions
Heat the oil in a saucepan and cook the onion until it becomes transparent.
Add the ground peanuts or peanut butter, potatoes and a little stock and mash well.
Alternatively, put these ingredients into a blender.
Now pour the rest of the stock slowly into the purée, mixing well.
Bring the soup to a boil, then let it simmer, covered, for 5 to 10 minutes.
After this, remove the pot from the heat and season.
Sprinkle the chives on top before serving.
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