Soups & Stews
Sopa de maní – Bolivian peanut soup
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Creamy soup with ground peanuts and crispy potato side dish.
Timing
- Preparation: 25 min.
- Cooking/Baking: 45 mins.
- Rest/cooling: none
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 610 kcal
- Protein
- ≈ 41.3 g
- Carbohydrates
- ≈ 23.6 g
- Fat
- ≈ 37.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Paprikapulver (Matvaretabellen)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 150 g unsalted peanuts, blanched · ≈ 150 g · Assumed quantity / reference product
Erdnuss geröstet (H110600) - 500 g boneless chicken · ≈ 500 g · Assumed quantity / reference product
Hähnchen Fleisch, ohne Haut, roh (V413000) - 1.3 l chicken broth · ≈ 1300 g · Assumed quantity / reference product
Hühnerbrühe (X411243) - 1 onion (120 g) · ≈ 120 g · Assumed quantity / reference product
Speisezwiebel roh (G480100) - 1 carrot (120 g) · ≈ 120 g · Assumed quantity / reference product
Karotte/Möhre, roh (G620100) - 100 g peas · ≈ 100 g · Assumed quantity / reference product
Erbse grün, tiefgefroren (G760200) - 2 cloves of garlic · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 30 ml oil · ≈ 27.3 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 1 tsp paprika · ≈ 2.5 g · Assumed quantity / reference product
Paprikapulver (Matvaretabellen) (PAPRIKA) - 300 g potatoes · ≈ 300 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - another 15 ml of oil for potato sticks · ≈ 13.65 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - Parsley · ≈ 5 g · Assumed quantity / reference product
Petersilienblatt roh (G250100)
Not included in the base calculation
- 1/2 tsp cumin · Salt or small seasoning amount; no salt/micronutrient calculation
- Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 150 g unsalted peanuts, blanched
- 500 g boneless chicken
- 1.3 l chicken broth
- 1 onion (120 g)
- 1 carrot (120 g)
- 100 g peas
- 2 cloves of garlic
- 30 ml oil
- 1/2 tsp cumin
- 1 tsp paprika
- 300 g potatoes
- another 15 ml of oil for potato sticks
- Parsley
- Salt and pepper
Instructions
- Puree the peanuts very finely in the blender with 250 ml of broth; do not leave whole pieces.
- Fry the chicken in 15 ml oil and remove. Finely chop the onion, carrot and garlic and sauté in the roasting pan with the remaining 15 ml oil for another 5 minutes.
- Add remaining broth, peanut cream and chicken; Bring to the boil, then simmer over low heat for 25-30 minutes, stirring regularly.
- Cook the peas for the last 10 minutes; Tear up the chicken and return it. Season with cumin, paprika, salt and pepper.
- Cut potatoes into fine sticks, mix with 15 ml oil, bake on a tray at 220 °C top/bottom heat for 20-25 minutes until crispy. Serve the soup with potato sticks and parsley.
Tips
- The peanut cream combines better with the broth if it is very finely pureed before stirring in.
- Food Safety: State peanuts as a significant allergen; Cook raw peanuts completely in the soup.
- Technology: Germany: Unsalted shelled peanuts instead of ready-made sweetened peanut butter.
