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Bolivian Peanut Soup

Bolivian Peanut Soup

Peanut soup is a very special dish for Bolivians. Very easy to vary with different ingredients and full of flavor.
Course Main Course
Cuisine Bolivian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 people
Calories 630 kcal
Author Lizet Bowen

Ingredients

  • 2 cups raw peanuts (313g)
  • 3 tablespoons vegetable oil
  • 10 chicken legs
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 1 green pepper, diced
  • 4 tablespoons parsley, minced
  • 12 cups of water or chicken broth (3 liters)
  • 3 carrots, chopped
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper
  • 1 tablespoon dried oregano

Serve with french fries, llajua (spicy sauce), French baguette

Instructions

  1. Soak peanuts for 5 minutes in a bowl with hot water. Drain.

  2. Blend half of the peanuts with 2 cups of water for 2 to 3 minutes, or until the mixture is smooth. Repeat the same step with the other half.
  3. In a large pot, heat the oil and seal chicken over high heat. Remove from the pot and keep aside while preparing the rest of the food.
  4. Using the same pot, saute the onion, garlic, green peppers, and parsley for 3 minutes.
  5. Add the peanut mixture, the rest of the water or chicken broth and the carrots. Once it boils, cook for 20 minutes on low heat; stir every 5 minutes (the broth usually rises, as when heating milk, and overflows the pan ... keep an eye on it!)
  6. Add salt, pepper, and oregano.
  7. After 20 minutes add chicken legs and cook for 15 minutes or until the chicken is fully cooked.

Recipe Notes

Serve with french fries and llajua (hot sauce).

If you add peas and potatoes, add them together with the peanut mixture and carrots.

If you add pasta, add it 10 minutes before turning off the heat.

If you add rice, add it 15 minutes before turning off the heat.

If you want a lighter, no so thick soup, add more water or chicken broth.