Bolivian Peanut Stew with Vegetables: A Creamy, Nutty Comfort Dish

Introduction

If you crave a cozy, soul-warming meal that’s both nourishing and deeply flavorful, this Bolivian Peanut Stew with Vegetables is just what your table needs. Known locally as Sopa de Maní, this beloved Bolivian classic combines roasted peanuts, tender vegetables, and aromatic spices into a creamy, hearty stew that’s as comforting as it is satisfying.

Unlike many other nut-based soups, this one balances richness with freshness — the roasted peanuts lend a velvety texture and subtle sweetness, while the blend of root vegetables, corn, and fragrant herbs creates a vibrant, nourishing bowl. Traditionally, Bolivian families serve it as a main meal, often topped with crispy fries or herbs for a delightful contrast in textures.

What makes this dish truly special is its wholesome versatility: it’s naturally gluten-free, easy to adapt for vegans, and rich in plant-based protein and healthy fats. Whether you’re exploring Latin American cuisine or just looking for a new one-pot dinner idea, this stew delivers both comfort and culture in every spoonful.

A Bit of Background on Bolivian Peanut Stew

Peanut stew, or Sopa de Maní, is a staple of Bolivian cuisine with deep cultural roots, particularly in the Andean regions of Cochabamba and La Paz. Peanuts were cultivated in South America long before they spread to the rest of the world, and Bolivian cooks have long used them to enrich stews, sauces, and even beverages.

Traditionally, this stew includes beef or chicken, but vegetable-based versions are equally authentic and beloved across Bolivia. The roasted peanuts are blended into a thick, creamy base that’s gently simmered with aromatics, spices, and colorful produce like carrots, potatoes, peas, and corn. Often served during family gatherings or special occasions, this dish embodies the warmth, generosity, and agricultural richness of Bolivian cooking.

Why You’ll Love This Recipe

Creamy, rich, and naturally gluten-free
Packed with colorful vegetables and nutrients
Easy to make in one pot
Adaptable for vegan or vegetarian diets
Comforting and unique with authentic Bolivian flavor

Ingredients and Equipment

For the Stew

1 ½ cups (200 g) raw or roasted unsalted peanuts
1 tbsp neutral oil (sunflower or vegetable)
½ tsp ground coriander
1 medium onion, finely chopped
3 cloves garlic, minced
1 medium carrot, diced
2 medium potatoes, peeled and cubed
1 ear of corn, kernels cut off (or 1 cup frozen corn)
1 medium tomato, diced
½ cup green peas (fresh or frozen)
1 small red bell pepper, diced
1 ½ liters (6 cups) vegetable broth or water
Salt and black pepper to taste
1 tsp ground cumin
1 tsp paprika
2 tbsp fresh cilantro or parsley, chopped

Optional Garnishes

Thin potato sticks or oven-baked fries (traditional topping)
Fresh lime wedges
Chopped scallions or extra herbs

Equipment

Blender or food processor
Large soup pot or Dutch oven
Wooden spoon or ladle
Knife and cutting board

Pro Tips

Use roasted peanuts for deeper flavor, or roast raw ones yourself in a dry pan for 5–7 minutes until fragrant.
For extra creaminess, blend half the peanuts into a fine paste and leave the rest slightly chunky.
If the stew thickens too much, add more broth to reach your preferred consistency.

Step-by-Step Instructions

Step 1: Toast and Blend the Peanuts

If using raw peanuts, toast them in a dry skillet over medium heat until golden and aromatic. Transfer to a blender with about 1 ½ cups of broth and blend until smooth. The mixture should be thick and creamy — this will form the base of your stew.

Step 2: Sauté the Aromatics

In a large pot, heat oil over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent. Stir in the garlic, cumin, paprika, and coriander, cooking another 30 seconds until fragrant. This step builds the aromatic foundation of your stew.

Step 3: Add Vegetables

Add the diced carrot, potatoes, and bell pepper. Stir to coat the vegetables in the spices. Pour in the remaining broth and bring to a gentle simmer. Cook for 10–15 minutes, or until the vegetables start to soften.

Step 4: Stir in the Peanut Mixture

Slowly pour in the blended peanut mixture, stirring constantly to prevent lumps. Add the diced tomato, corn, and peas. Continue simmering on low heat for another 15 minutes, stirring occasionally, until the stew thickens and the flavors meld beautifully.

Step 5: Adjust Seasoning

Taste the stew and adjust with salt, pepper, or more cumin if desired. The texture should be smooth and creamy, coating the back of a spoon.

Step 6: Garnish and Serve

Ladle the stew into bowls and top with fresh cilantro or parsley. For an authentic Bolivian touch, add a small handful of crispy potato sticks on top for crunch and serve with lime wedges for brightness.

Expert Tips and Troubleshooting

If the stew separates: Blend a small portion of the stew and stir it back in to re-emulsify.
Too thick? Add a splash of hot water or broth to loosen it up.
Too mild? Add a pinch of chili flakes or a spoon of aji amarillo paste for gentle heat.
Nut allergy alternative: Replace peanuts with cashews or sunflower seeds for similar creaminess.

Variations and Customizations

Protein Boost: Add chickpeas, lentils, or tofu cubes for extra heartiness.
Leafy Green Twist: Stir in spinach or kale during the final few minutes of cooking.
Smoky Depth: Use smoked paprika or roasted red peppers for a subtle smoky undertone.
Coconut Peanut Fusion: Add ½ cup of coconut milk for a tropical variation.

Serving and Presentation Ideas

Serve this peanut stew piping hot with a sprinkle of herbs and crispy potato topping. Pair it with warm crusty bread, fluffy white rice, or quinoa for a balanced, filling meal. For an authentic Bolivian presentation, serve in clay bowls alongside a small salad of tomatoes, onions, and lime.

The stew also makes an excellent centerpiece for a vegetarian dinner spread—try serving it with fried plantains or corn fritters on the side for a truly South American-inspired feast.

Storage and Make-Ahead Tips

This stew keeps beautifully for up to 4 days in the refrigerator. Store in an airtight container and reheat gently over medium heat, adding a little water or broth to thin it if necessary.

For longer storage, freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge before reheating. The flavors actually deepen over time, making leftovers even more delicious.

If you plan to serve for guests, you can prepare the peanut base and vegetables separately a day in advance and combine them before reheating.

FAQ

Can I make this stew in an Instant Pot or pressure cooker?
Yes! Sauté the aromatics on “Sauté” mode, then add all ingredients and cook on high pressure for 8 minutes, followed by a quick release.

Is this stew vegan?
Absolutely. It’s naturally vegan and full of plant-based protein. Just use vegetable broth and avoid any meat garnishes.

Can I use peanut butter instead of whole peanuts?
Yes, about ½ cup (120 g) of natural peanut butter can replace whole peanuts. Be sure it’s unsweetened and smooth for best results.

Conclusion

Rich, creamy, and filled with vibrant flavor, this Bolivian Peanut Stew with Vegetables is a true celebration of comfort food from the heart of South America. It’s a dish that balances warmth, nourishment, and cultural tradition in every spoonful — the kind of meal that feels like a hug from the inside out.

Whether you’re new to Bolivian cuisine or already a fan of peanut-based stews, this recipe will win you over with its simplicity and depth. Gather your ingredients, warm up your pot, and enjoy a taste of Bolivia right from your kitchen — wholesome, colorful, and full of love.