Sopa de maní

Background

Sopa de maní is a beloved Bolivian soup with deep roots in Andean home cooking and festive gatherings. Traditionally served at markets and family tables, it pairs a rich, nutty base with tender meat and hearty vegetables for an ultra-comforting bowl. The defining flavor comes from finely ground peanuts, which lend both body and a naturally creamy character without dairy. Across regions, cooks personalize the bowl with gentle heat, soft aromatics, and a finishing sprinkle of fresh herbs.

Ingredients

• Raw, unsalted peanuts
• Stew-cut beef
• potatoes
• carrots
• peas
• onion
• garlic
• aji amarillo paste
• cumin
• bay leaf
• vegetable oil
• salt
• black pepper
• water
• Chopped parsley
• celery
• noodles

Preparation

1. Make the nut base: Lightly toast the peanuts in a dry pan until fragrant, then blend with a splash of warm water to form a very smooth, pourable paste. Add additional water as needed so it blends easily.
2. Brown the meat: Pat the beef dry, season with a pinch of salt and black pepper, and sear in vegetable oil in a heavy pot until well browned on the outside. Transfer the browned beef to a plate.
3. Build the aromatics: In the same pot, add a touch more vegetable oil if needed, then cook the chopped onion, minced garlic, diced celery, and sliced carrots until they soften and turn sweet.
4. Layer the seasoning: Stir in the aji amarillo paste and ground cumin, letting them bloom briefly. Pour in the blended peanuts mixture, then add enough water to create a soup base. Return the seared beef and tuck in the bay leaf.
5. Simmer gently: Keep the heat low so the peanuts base stays smooth as the beef turns tender and the flavors marry, adding a splash of water whenever the consistency gets too thick.
6. Add the vegetables and pasta: Stir in chunked potatoes and the noodles. Cook gently until the potatoes are soft and the noodles are just done, then fold in the peas to warm through.
7. Finish the pot: Remove the bay leaf. Taste and adjust with salt and freshly ground black pepper. For a silkier texture, whisk in a spoonful more blended peanuts and a drizzle of vegetable oil, loosening with a bit of water if needed.
8. Garnish and serve: Ladle into bowls and shower with chopped parsley. Add a few crushed peanuts on top for crunch if you like.

Tips

• For an ultra-smooth base, blend the peanuts with hot water and strain before adding to the pot.
• Keep the heat moderate so the peanuts do not catch on the bottom; add water in small amounts to maintain a light, creamy body.
• The gentle fruitiness of aji amarillo paste balances the richness; add more or less to taste, then round it out with a pinch of cumin.
• If you prefer a lighter bowl, trim any visible fat from the beef before searing and skim the surface as it cooks.

Serving and enjoyment

Serve Sopa de maní steaming hot with a scatter of parsley and a few crushed peanuts for contrast. Enjoy it as a full meal, thanks to the tender beef, soft potatoes, sweet carrots, bright peas, and silky noodles suspended in a fragrant broth enriched by aji amarillo paste, cumin, and the nutty depth of peanuts. A final drizzle of vegetable oil and a careful touch of salt and black pepper right before serving help the flavors bloom harmoniously.