Peanut Soup
A silky, nutty, and incredibly satisfying cream soup that serves as the ultimate comfort dish from the Andes.
65 min
Medium
Boliviana
4 servings
The story behind
I’ll never forget the first time I tasted this in a bustling market in Cochabamba. The air was thick with the scent of toasted peanuts and cumin. A local woman handed me a steaming bowl and whispered that it was 'Bolivian energy in a cup.' One spoonful and I was sold; the creaminess is just out of this world. It’s a dish that feels like a warm hug, reminding me of the high altitude and the kind hearts of the people I met there. It's my go-to recipe when I need something truly nourishing and soulful.
Instructions
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1Blend the soaked raw peanuts with a bit of water until you get a very smooth, milky white paste.
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2In a large pot, simmer the meat with aromatic veggies and spices until you have a flavorful broth.
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3Pour the peanut paste into the pot. Pro tip: stir constantly at first so it doesn't stick to the bottom, and keep the heat low.
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4Toss in the potatoes and peas, letting everything simmer until tender and the soup reaches a rich consistency.
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5Ladle into bowls and garnish with plenty of fresh cilantro and those roasted peanuts for an extra bit of texture.
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