A velvety, golden soup made from ground peanuts, beef broth, potatoes, and vegetables, finished with crispy fried pasta — Bolivia's most unique comfort soup.
Ingredients
1 cup raw peanuts, roasted and ground
500g beef ribs or stew meat
6 cups beef broth
3 potatoes, peeled and cubed
1 carrot, diced
1/2 cup frozen peas
1 onion, diced
2 cloves garlic, minced
1 tsp cumin
1 cup small pasta (fideos)
Oil for frying pasta
Salt, pepper
Parsley for garnish
Instructions
1Brown beef in a stockpot. Add onion and garlic, cook until soft. Add cumin.
2Pour in broth, bring to a boil. Simmer 40 min until beef is tender.
3Blend roasted peanuts with 1 cup broth until smooth. Stir into the soup.
4Add potatoes, carrot, and peas. Simmer 20 min until vegetables are tender.
5Fry dry pasta in oil until golden brown. Drain on paper towels.
6Serve soup in bowls topped with crispy fried pasta and parsley.
Did You Know?
The crispy fried pasta topping is non-negotiable — Bolivians consider sopa de maní incomplete without it.