How to Make Bolivian Peanut Soup (Sopa de Maní) | The Frugal Chef

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: soy nuts

Sunflower seeds provide a nutty flavor with lower cost.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and suitable for vegetarians.

avocado

🥗Healthier: sliced cucumber

💰Cheaper: zucchini

Cucumber adds freshness without the cost of avocado.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers protein while being plant-based.

Sear 4 beef shanks with salt and pepper in a pot.

Add 10 cups of water and scrape the bottom of the pot.

Add 1/2 onion, 2 stalks of celery (with leaves), 1 small sweet pepper, 1 carrot, 4 garlic cloves, and 2 bay leaves to the pot.

Bring to a boil and then simmer for 1 hour to create a broth.

Skim any foam that forms on top of the broth.

Blend 1 cup of raw blanched peanuts with a little water until creamy.

Remove the meat from the broth and discard large solids.

Add the blended peanuts back to the broth and fill with water as needed.

Return the beef to the pot and add 1 tablespoon of beef bouillon for flavor.

Bring to a boil again and prepare to add vegetables.

Fry 1 cup of rigatoni pasta in a separate pan until browned to prevent mushiness.

Add 1 large cubed potato and 2 sliced skinny carrots to the broth.

Taste for salt and adjust as needed.

Let the soup simmer uncovered for 20 more minutes until the vegetables are soft.

Grate a golden Yukon potato for shoestring potatoes to garnish.

Heat avocado oil in a pan and fry the grated potato until browned.

Serve the soup with a piece of meat in the middle, garnished with fried potatoes and freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens