Sopa de mani is the perfect go-to meal for those who need a hug in the form of food.
This hearty and filling soup hails from the Bolivian region, where it is enjoyed during cold winter days or as a way to warm up after a long day.
Sopa de mani translates to peanut soup. This Bolivian dish is traditionally made using peanuts, beef, vegetables, and potatoes. It is a healthy comfort food, often eaten to help with most illnesses except an upset stomach.
Read on to learn how to prepare this Bolivian dish, its history, and its health benefits.
What Is Sopa de Mani?
Sopa de mani is a peanut-based soup. It is made using raw peanuts, meat, onions, carrots, and potatoes. The peanuts and potatoes give the soup a distinctive, creamy, rich texture and flavor.
Different cultures have different recipes for sopa de mani.
Some people use pasta in the Bolivian soup, while others use grains.
The bone-in beef can be substituted using boneless beef or chicken.
Some people even opt out of using meat altogether.
The Bolivian peanut soup is traditionally served with french fries, sweet potato fries, or toasted bread. The dish is open to variation.
How To Make Sopa de Mani
Making authentic Bolivian sopa de maní at home is easier than you think!
Follow this traditional sopa de mani recipe for a rich, creamy, and comforting peanut soup.
Ingredients (Serves 4)
- 1.5 pound (680 grams) bone-in beef (ribs or neck)
- 2 ounces (57 grams) of raw peanuts
- 1/2 white onion, chopped
- 1 small carrot, chopped
- 1/2 celery stalk, chopped
- 1 small red bell pepper, chopped
- 1/8 cup vegetable oil
- 2 small cloves, chopped
- 12 ounces (350 milliliters) beef (or vegetable) broth
- 2 large potatoes, cubed
- 1/2 tsp cumin
- 1/4 tsp oregano
- 1/4 pound or 115 grams of macaroni
- Parsley to garnish
Sopa de Mani Recipe
- Soak the peanuts in hot water for 2 hours.
- Peel the peanuts and grind them in a food processor with a small amount of water until you reach a thick consistency.
- Toast the macaroni in a pan until golden brown.
- In a deep thick-bottom pot, heat the oil and saute the garlic, onion, carrot, and celery for a couple of minutes.
- Add the meat and bell pepper to the same pot and allow them to cook.
- Add the broth, peanut paste, potatoes, and seasonings to the pot and stir the contents well.
- Cook this for 15-20 minutes. Set the heat to medium-high.
- Add the toasted macaroni or rice to the soup, cover it, and cook for another 15 minutes on low heat.
- Garnish the soup with parsley and serve.
How to Serve and Enjoy Sopa de Maní
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Serve piping hot: The Bolivian soup is best enjoyed straight off the stove, with its creamy, nutty aroma filling the room.
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Top with crispy French fries: This classic Bolivian touch adds salty crunch and contrast to the soup’s smooth texture.
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Garnish with fresh parsley: A sprinkle of chopped parsley or green onion brightens the dish and adds a pop of color.
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Pair with llajwa: This traditional Bolivian hot sauce made with tomatoes and locoto peppers adds just the right kick.
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Serve with a side of rice or bread: To make the meal more filling, many Bolivians enjoy sopa de maní alongside white rice or a crusty roll.
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Perfect for lunch or family dinners: Hearty and nourishing, it’s often served during midday meals, especially on weekends and holidays.
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Complement with Bolivian drinks: Sip on chicha or mocochinchi (dried peach drink) for a full cultural experience.
Benefits of the Bolivian Peanut Soup 
Creamy and comforting, this bowl of Bolivian sopa de maní is topped with thin potato fries and fresh herbs, served with a side of salsa and iced tea.Sopa de mani is a popular latin soup that’s often eaten during sickness, except for a stomach ache.
The starches from potatoes help fill up an empty belly while providing the energy needed to fight off illness.
The minerals in peanuts help support healthy immune system function.
The combination of boiled peanuts and potatoes makes the classic soup an ideal comfort food for the sick.
While no one knows why people should avoid this particular Bolivian dish during stomach pain, it has remained part of the culture to do so.
Many health benefits of eating sopa de mani are thanks to the peanuts in it. Peanuts are a great source of copper, zinc, manganese, etc.
They also have antioxidant properties due to the presence of vitamin B3.
Besides these micronutrients, peanuts contain a good amount of macronutrients, such as fiber, unsaturated fats, and protein.
These qualities of peanuts make them great for your overall health.
History of Sopa de Mani
Sopa de mani is believed to have originated in the city of Cochabamba in Bolivia.
It’s a particular variation of the Andean peanut and potato soup.
Sopa de mani recipes and flavor profiles vary across the Andean region.
Bolivia has a rich history of food. This country, however, is unfortunately overlooked in the world food scene.
You can learn more about Bolivian food in this article titled “Bolivian Food: A Guide to the 15 Best Bolivian Dishes”.
Final Thoughts on the Bolivian Peanut Soup
Sopa de mani is a hearty and filling traditional dish from Bolivia.
It’s the perfect Bolivian soup for a cold day or when you feel under the weather and need extra warmth in your belly.
It’s delicious, nutritious, and a very flexible recipe.
With its health benefits and ease of cooking, sopa de mani deserves to be known more extensively.
Sopa de Mani Recipe
Creamy, hearty, and deeply comforting, this traditional Bolivian sopa de maní blends tender beef, toasted peanuts, golden potatoes, and pasta in a rich broth—perfect for chilly days or whenever you crave a nourishing bowl of flavor.
Ingredients
- 1.5 lb (680 g) bone-in beef (ribs or neck)
- 2 oz (57 g) raw peanuts
- 1/2 white onion, chopped
- 1 small carrot, chopped
- 1/2 celery stalk, chopped
- 1 small red bell pepper, chopped
- 1/8 cup vegetable oil
- 2 small garlic cloves, chopped
- 12 oz (350 ml) beef or vegetable broth
- 2 large potatoes, peeled and cubed
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 1/4 lb (115 g) macaroni
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Soak and prep peanuts:
- Soak raw peanuts in hot water for 2 hours.
- Peel and grind them in a food processor with a splash of water to form a thick paste.
2. Toast macaroni:
- In a dry pan, toast the macaroni until golden brown. Set aside.
3. Sauté aromatics:
- In a heavy-bottomed pot, heat the oil over medium heat. Sauté garlic, onion, carrot, and celery for 2–3 minutes until softened.
4. Add meat and pepper:
- Add the beef and chopped red bell pepper. Brown the meat slightly while stirring with the vegetables.
5. Simmer the soup:
- Pour in the broth, peanut paste, cubed potatoes, cumin, oregano, and season with salt and pepper. Stir well and bring to a gentle boil.
- Cook uncovered for 15–20 minutes.
6. Add macaroni:
- Stir in the toasted macaroni.
- Cover and simmer on low heat for another 15 minutes or until the pasta is tender and the soup has thickened slightly.
7. Serve:
- Ladle into bowls, garnish with chopped parsley, and serve hot.
- Optional: top with crispy French fries for a traditional Bolivian touch.
Notes
Tips & Tricks for the Best Sopa de Maní
- Use bone-in beef for flavor:
Ribs or neck bones not only add tenderness but also create a richer, more flavorful broth. - Toast the macaroni well:
Browning the pasta adds a subtle nutty flavor and keeps it from turning mushy in the soup. - Don’t skip soaking the peanuts:
Soaking makes them easier to peel and blend, ensuring a creamy texture without grittiness. - Grind peanuts until smooth:
A powerful blender or food processor is key—aim for a thick, silky paste without chunks for the most luxurious consistency.
Sources
- Together Women Rise: Bolivian Peanut Soup, Tested
- Franciscan Mission Service: MEATLESS MEALS FOR LENT: (BOLIVIAN PEANUT SOUP)
- Veggie Fest Chicago: Bolivian Peanut Soup
- 196 Flavors: SOPA DE MANI
- Top Travel Sights: Top 12 Traditional Bolivian Food – The Best of Bolivian Cuisine
- Wikipedia: Cochabamba
- Wikipedia: Llajua
- WebMD: Health Benefits of Peanuts
- Amigo Foods: Bolivian Food: A Guide to the 15 Best Bolivian Dishes
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.