Ecuador's rich, golden peanut soup — a velvety broth of ground roasted peanuts, chicken, potato and vegetables seasoned with cumin and achiote, a cornerstone of highland Ecuadorian cooking.
Sopa de maní is one of the most distinctive soups of Ecuador's highland cuisine — a warm, golden bowl of extraordinary depth made from roasted peanuts ground into a paste that dissolves into the broth and creates a naturally thick, nutty, slightly sweet liquid that envelops the chicken and vegetables. Maní (peanuts) have been cultivated in South America for over 7,000 years and were a significant protein source in pre-Columbian Andean diets long before the Spanish arrived. The soup begins with a refrito of onion, garlic, tomato, cumin and achiote (annatto) — the foundational flavor base of Ecuadorian highland cooking — then extends with chicken broth and shredded chicken. The roasted peanut paste is added last and simmered until the broth takes on a creamy, almost silky texture. Potato chunks provide bulk, and a scattering of toasted peanuts on top just before serving adds crunch and reinforces the flavor. Sopa de maní is particularly associated with the cities of Cuenca and Loja in southern Ecuador and appears regularly on the menus of fondas and picanterías (traditional Ecuadorian restaurants) as a midday main course. It is eaten with white rice alongside and a wedge of lime to brighten the nutty richness.
Serves 6
Place chicken in a pot with water or stock, salt and a sprig of cilantro. Bring to a simmer and cook 20 minutes until cooked through. Remove chicken, shred meat, discard skin and bones. Reserve the broth.
Process roasted peanuts in a food processor or blender until a paste forms. Add 0.5 cup of the warm chicken broth and blend until smooth.
The paste should be completely smooth — any chunky texture will remain in the soup as graininess.
Heat oil in a large pot over medium heat. Cook onion 8 minutes until soft. Add garlic, cook 2 minutes. Add tomato, cumin and achiote. Cook 6 minutes until fragrant and thick.
Add remaining chicken broth to the refrito. Bring to a simmer. Add potato cubes and cook 12 minutes until tender.
Whisk the peanut paste into the simmering soup. Add shredded chicken. Simmer 10 minutes, stirring occasionally, until the broth is creamy and golden. Taste for salt.
Ladle into bowls. Garnish with toasted peanuts and chopped cilantro. Serve with white rice alongside and lime wedges.
Roast your own peanuts in a dry skillet for 5 minutes for better flavor than pre-roasted packaged peanuts.
Add the peanut paste gradually, whisking constantly — adding all at once can cause lumping.
Vegetarian sopa de maní: use vegetable broth and substitute diced firm tofu or chickpeas for the chicken.
Add diced carrot and zucchini with the potatoes for a more vegetable-heavy version.
Refrigerate up to 4 days. The soup thickens significantly as it cools — add a splash of water or broth when reheating and stir well.
Peanuts (Arachis hypogaea) were first domesticated in the Bolivian lowlands approximately 7,000–8,000 years ago and spread throughout the Andes as a trade good. Ecuadorian highland communities integrated peanuts into cooking well before Spanish colonization — early colonial records from the 16th century describe peanut-thickened stews in the highland markets. Sopa de maní in its current form reflects centuries of creolized Andean-Spanish cooking and is particularly associated with the south of Ecuador.
Yes — use 3 tbsp of natural (unsweetened, unsalted) peanut butter in place of the ground peanuts. Avoid commercial peanut butter with added sugar and oil. Natural peanut butter blended into warm broth produces a very similar result to home-ground roasted peanuts.
Peanut paste continues to thicken as it simmers. If the soup becomes too dense, whisk in more chicken broth or water. The correct consistency is like a thin cream soup — it should pour easily from a ladle.
Per serving (450g / 15.9 oz) · 6 servings total
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