Sopa de Maní (Bolivian Roasted Peanut, Potato & Vegetable Soup) – Authentic Bolivia Recipe

Ingredients for Sopa de Maní (Bolivian Roasted Peanut, Potato & Vegetable Soup) (4 Servings)

• 1.25 lbs (or 2.5 cups) raw or roasted ground peanuts, prepped into bite-sized pieces
• 1.5 cups diced Yukon potatoes, washed and trimmed
• 1 cup green peas and carrots
• 1 medium onion and 3 cloves garlic, finely minced with ground cumin
• 1.5 tbsp traditional Bolivia seasoning (oregano, garlic, parsley, crispy shoestring potato topper)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and ground cumin for 3–4 minutes until fragrant.
2. Stir in oregano, garlic, parsley, crispy shoestring potato topper and toast for 45 seconds to release the essential oils of Bolivia's kitchen.
3. Add raw or roasted ground peanuts and diced Yukon potatoes, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in green peas and carrots, adjust seasoning, and ladle steaming hot into deep bowls.