Sopa de Maní

What it really is

Bolivian peanut soup, commonly simmered with vegetables and sometimes beef or chicken, then served with potatoes or pasta.

The fried potato garnish, where used, is typically added at the end so it stays crisp against the creamy broth. Ask whether the bowl includes pasta or only potato and vegetables, since both forms are found.

Ground peanuts are blended or stirred into the broth to create the soup's characteristic body. Depending on the recipe, meat may simmer in the pot, while potato, vegetables or pasta make it more substantial. Some versions finish with crisp fried potato sticks, which add a contrasting texture; that garnish should not be treated as universal. This Bolivian version centers on peanut; kitchens may use beef or chicken, but need not include both. Peanuts are a defining allergen, and added pasta may introduce wheat.

Bolivian peanut soup, commonly simmered with vegetables and sometimes beef or chicken, then served with potatoes or pasta.

How it's served

• Serve freshly prepared as a starter in the meal.
• Pair it with the accompaniments customary to the local version.
• Ingredients and portion sizes vary by household and restaurant.

How to write it on the menu

• Keep the traditional dish name and explain the defining ingredients in plain language.
• Identify the specific preparation and accompaniments offered.
• Confirm ingredients and cross-contact practices with the kitchen before making allergen claims.