Sopa de Mani (Bolivian Peanut and Potato Soup)

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
Learn about The Spruce Eats' Editorial Process
Updated on 01/18/22
Potato Soup
Andreas Korth/EyeEm/Getty Images
Prep: 30 mins
Cook: 2 hrs
Total: 2 hrs 30 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
565 Calories
32g Fat
43g Carbs
30g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 565
% Daily Value*
Total Fat 32g 41%
Saturated Fat 8g 41%
Cholesterol 57mg 19%
Sodium 595mg 26%
Total Carbohydrate 43g 16%
Dietary Fiber 7g 24%
Total Sugars 6g
Protein 30g
Vitamin C 17mg 86%
Calcium 88mg 7%
Iron 4mg 25%
Potassium 1504mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This nourishing and tasty yet economical soup hails from Cochabamba, Bolivia. It is a particular variation on Andean peanut and potato soup. Sopa de mani is typically made with beef ribs or chicken, but it works well as a vegetarian soup too. The ground fresh peanuts and yellow potatoes give the soup a thick and creamy texture and a light color (there's no dairy in this soup despite its milky hue); a bit of rice is often added as well.

Use whatever vegetables you have on hand to flavor the soup in addition to the basic savory ingredients of onions and garlic. Popular additions include celery, bell peppers, carrots, peas, and even tomatoes. This soup is often served with a garnish of fried matchstick potatoes. Offer llajua, Bolivian hot pepper sauce, for those who like a bit of spice.

Ingredients

  • 4 cloves garlic

  • 1 large onion

  • 2 carrots

  • 2 to 3 tablespoons vegetable oil, plus more for frying potato sticks

  • 3/4 pound beef short ribs

  • 1/2 teaspoon cumin

  • 1 teaspoon oregano

  • 6 cups beef stock, or water

  • 1 cup unsalted peanuts, raw

  • 1 cup water

  • 4 medium Yukon Gold, or other yellow potatoes

  • 1/2 cup rice

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup peas, fresh or frozen

  • 1 to 2 tablespoons chopped fresh parsley, and/or cilantro, for garnish

  • Hot pepper sauce (llajua), optional

Steps to Make It

  1. Finely mince the garlic and onions. Peel the carrots and cut them into small diced pieces. Set aside.

  2. Place the vegetable oil in a large soup pot and heat over medium heat. Add the beef ribs and sauté briefly until browned on all sides. Add the onions, garlic, carrots, cumin, and oregano and continue to cook, stirring, for 3 to 4 minutes. Add the beef stock and bring to a simmer.

  3. Place the peanuts in a blender or food processor and add 1 cup of water. Process peanuts until you have a thick, relatively smooth paste, adding more water if necessary. Add the peanut paste to the soup and stir well. Simmer soup for 1 hour or so, covered.

  4. Peel the potatoes, reserving 1 for later use. Cut the remaining 3 potatoes into small (1- to 2-inch) wedges and add them to the soup. Add some water or more stock to the soup if needed. Cover and simmer until potatoes are well cooked and falling apart. Mash the potatoes gently in the soup.

  5. Remove ribs from the soup and let cool on a plate. Remove meat from bones and add the meat back to the soup. Add the rice and simmer for 20 minutes more.

  6. Taste soup for seasoning and add salt and pepper if needed. Add the peas and turn heat down to low.

  7. Cut the remaining potato into matchsticks. Heat 1/2 inch of oil in a small pan and cook the potato sticks until golden brown. Remove, drain on paper towels, and season with salt.

  8. Serve soup in bowls, garnished with the matchstick fries and chopped parsley and cilantro. Offer hot sauce on the side.