Bolivian peanut soup Sopa de Mani is a thick soup that is bursting with protein and very filling as well as very tasty.
This dish can also be made vegetarian by using vegetable stock as opposed to the chicken stock traditionally used.
250 grms Fresh (white) peanuts
3 cups water
1 / 4 chicken (with bones) cut into small pieces
1 medium onion
2 medium potatoes cut into 1cm cubes
1 tblsp fresh parsley
2 pinches black pepper
1 pinch salt
Of all local dishes in Bolivia we love this one… Soak the peanuts for 2 hours in a dish with enough warm water to half cover the peanuts. Then use a pestle and mortar or food processor to blend the nuts until only small lumps of peanuts remain, but is mostly smooth.
Roughly chop 1 potato, the carrots and place all the ingredients except the peanut paste and 1 of the potatoes into a pan and add the water. Simmer for 1 hour over a medium heat. Take off the heat and when this is cool remove the bones from the chicken and throw away. Put contents of the pan into a blender and blend until completely smooth.
In the meantime finely chop the remaining potato. Return the smooth soup base back into the pan, add the remaining potato and the peanut paste. Cook for 45 minutes on a low heat.
Add the parsley and serve in large bowls with large chunks of bread on the side.