Bolivian peanut soup



A breath from the Andes.

Years back I travelled in western South America, and once I stayed in Bolivia for a longer period. During my travels and stays I collected recipes and information about the local culture, food and produce, and in 1999 I had the book "Food from the Land of the Incas" published.

This rich soup from Bolivia is one of my personal favourites. It´s made with raw, shelled peanuts, potatoes and corn.





The portion is for 4-6 persons

1,5 liter chicken broth

150 gram raw peanuts

1 tsp paprika

1 tsp dried red chili (not very hot, but tasty, f.i. Ancho chili)

1 medium yellow onion

330 gram peeled potatoes

1 large carrot

30 gram brown rice

2 tomatoes

1-2 tsp dried oregano

1-2 corn cobs

fresh broad-leaved parsley or coriander

How to do:

Chop the onion.

Cut the carrot in slices and the potatoes in 4-6 pieces each.

Cut the corn cobs in about 1 cm slices. They can be a little hard to slice, so be careful with your fingers!

Chop the tomatoes coarsely.

Chop the peanuts very finely in a food processor or blender with 1 dl cold water.


Sauter the onion in oil until they soften. Add the tomato, chili, paprika and oregano and let it simmer until soft. Add all the other ingredients and the broth.

Let the soup boil at medium heat for about 30 minutes.

Serve as a main course or as a starter, sprinkled with chopped parsley or coriander.


Enjoy! Or "buen provecho ", as they would say in Bolivia!