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Sopa de Mani

Name: Sopa de Mani
Cuisine: Bolivian
Ingredients: 1 cup peanuts (unsalted, roasted); 4 cups beef broth; 2 medium, diced potatoes; 1 medium, diced carrots; 1 medium, chopped onion; 2 cloves, minced garlic; 2 tbsp vegetable oil; 2 tbsp, chopped parsley; to taste salt; to taste black pepper

Sopa de Mani is a traditional Bolivian peanut soup known for its creamy texture and rich, nutty flavor. It is often garnished with vegetables and sometimes meat, reflecting its role as a comforting and hearty dish in Bolivian cuisine.

10 ingredients

nuttysavorycreamyearthy

Culinary DNA Preview

Indigenous70%

Spanish30%

Ingredients

peanuts (unsalted, roasted)
1 cup
beef broth
4 cups
potatoes
2 medium, diced
carrots
1 medium, diced
onion
1 medium, chopped
garlic
2 cloves, minced
vegetable oil
2 tbsp
parsley
2 tbsp, chopped
salt
to taste
black pepper
to taste

Method

Steps not available

Origin Story

This soup traces its roots to indigenous Andean cultures, where peanuts have been cultivated and used in cooking for centuries, blending native ingredients with Spanish culinary influences during colonial times.

Culinary DNA

Ingredient ancestry breakdown

Indigenous70%

ingredients+techniques

Spanish30%

ingredient_origin

Techniques

roasting sautéing simmering grinding

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