30-Minutes Chupe De Maní Recipe – A Must-Try Bolivian Stew

Dive into the heart of Ecuador’s vibrant culinary tradition with Chupe De Maní Recipe – a captivating peanut soup that tantalizes the palate. Revered as a beloved staple, its harmonious flavor medley offers an authentic South American cuisine taste. 

From simmering fresh vegetables to the infusion of the signature peanut paste, this hearty dish satiates hunger and stirs the soul. 

Delve into the intricacies of creating this rich, aromatic delicacy in your own kitchen, and take a thrilling, delectable journey through Ecuador’s gastronomic landscape. With each spoonful, savor the tradition, culture, and love poured into Chupe de Maní.

What Is Chupe De Maní Soup?

Chupe de Maní is a traditional Ecuadorian soup, hailing primarily from the province of Loja. Its primary ingredient is peanuts, which are ground into a paste to give the soup its unique, rich flavor. 

Complemented with corn, potatoes, and sometimes even meat, the soup delivers a creamy and hearty meal. 

This culinary delight is a beloved staple in Ecuadorian households, often serving as a comfort food during cooler months. Every spoonful of Chupe de Maní carries the warmth and heritage of Ecuador’s gastronomic culture.

Can You Vary The Recipe With Other Ingredients?

The versatility of Chupe de Maní allows for various adaptations to fit dietary needs or preferences. Here are a few suggestions:

• Keto-friendly: While traditional Chupe de Maní includes starchy vegetables like potatoes, replace potatoes with lower-carb vegetables such as cauliflower or broccoli for a Keto version. Opt for a broth with no added sugars.
• Paleo: The base recipe is almost paleo-friendly; ensure your peanut butter is made from peanuts with no additives.
• Gluten-Free: Chupe de Maní is naturally gluten-free as long as all your broth and other ingredients are gluten-free. Always check labels to confirm.
• Whole30: Swap the peanut butter for almond butter, as peanuts aren’t Whole30-compliant. Also, be sure your broth and other ingredients contain no added sugars or non-compliant additives.
• Vegetarian/Vegan: Replace the chicken broth with vegetable broth. For a vegan variant, confirm all your ingredients are plant-based.

Recipe Directions

• Begin by gathering all the necessary ingredients: onion, potato, bell pepper, Aleppo pepper or red pepper flakes, chicken stock, peanut butter, salt and pepper, fresh cilantro, and chopped peanuts. Ensuring that you have everything at hand will make the cooking process smoother.
• Heat oil in a small Dutch oven over medium heat, allowing it to warm up and create a flavorful base for the soup.
• Add the diced onion, potato, and bell pepper to the pot, stirring occasionally to ensure even cooking. Cook the vegetables until they are soft and tender, but be careful not to let them brown.
• Stir in the Aleppo pepper or red pepper flakes, adding a touch of spice and heat to the soup. Adjust the amount to your preference, keeping in mind that the Aleppo pepper offers a milder flavor compared to red pepper flakes.
• Pour in the chicken stock, increasing the heat to high. This will help bring the soup to a boil, allowing all the flavors to meld together beautifully.
• Once the soup reaches a boil, reduce the heat to a simmer. Let it gently cook for approximately 20 minutes, uncovered, stirring occasionally. This will allow the soup to develop its fragrant aroma, and the potatoes will become tender and easily mashable.
• To achieve a smooth and velvety texture, use an immersion blender to puree the soup directly in the pot. Blend until you reach your desired consistency, ensuring that all the ingredients are well incorporated.
• Return the pot to the heat and whisk in the peanut butter, allowing it to melt and blend smoothly into the soup. The peanut butter will add a rich and creamy flavor, enhancing the overall taste profile.
• Take a moment to taste the soup and adjust the seasoning with salt and pepper according to your preference. This will ensure that the flavors are perfectly balanced.
• When ready to serve, ladle the soup into bowls, and for an extra touch of freshness, garnish each serving with a sprinkle of freshly chopped cilantro and a generous amount of chopped peanuts. The cilantro will add a vibrant herbal note, while the peanuts will provide a delightful crunch.

Variations, Add-Ons, And Toppings

Chupe de Maní is a wonderfully versatile soup that welcomes various twists and add-ons to customize it. Here are some ideas for variations, add-ons, and toppings:

Variations

• Meat Addition: You can add cooked, shredded chicken or beef for added protein and a different texture.
• Vegetable Twist: Add vegetables like carrots, peas, or zucchini for extra nutritional punch and color.

Add-ons

• Grains: Add cooked quinoa or rice to make the soup more filling.
• Legumes: Cooked lentils or chickpeas can offer an extra layer of texture and protein.

Toppings

• Herbs: Besides cilantro, you can also use parsley, dill, or chives for a fresh touch.
• Seeds: Toasted sesame seeds or flaxseeds can offer a nutty flavor and a crunch.
• Cheese: A sprinkle of shredded cheese like cheddar or crumbled feta can add a lovely creaminess.Spices: A dash of hot sauce or a drizzle of extra chili flakes can spice things up for heat lovers.

Can I Make Chupe De Maní Soup In A Slow Cooker Or Instant Pot?

The Chupe de Maní soup can be adapted for both a slow cooker and an Instant Pot.

Slow Cooker

• Sauté the onion, potato, and bell pepper in a pan over medium heat until soft but not brown, then transfer to your slow cooker.
• Add the Aleppo pepper or red pepper flakes and chicken stock. Cover and set on low for 6-8 hours or high for 3-4 hours.
• Once the vegetables are tender, blend the soup directly in the slow cooker using an immersion blender.
• Stir in the peanut butter, then cook for another 10-15 minutes to allow the flavors to meld.
• Adjust the seasoning with salt and pepper to your taste, then serve hot, garnished with cilantro and chopped peanuts.

Instant Pot

• Set your Instant Pot to the Sauté function and heat the oil. Add the onion, potato, bell pepper, and sauté until soft but not brown.
• Add the Aleppo pepper or red pepper flakes and chicken stock. Lock the lid and set the pressure release valve to “Sealing.”
• Select the “Soup” or “Manual” setting and set the cooking time for 10 minutes on high pressure.
• Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure.
• Use an immersion blender to blend the soup, then select the Sauté function again and stir in the peanut butter. Let it simmer for a few minutes to incorporate the flavors.
• Adjust the seasoning with salt and pepper, then serve hot, garnished with cilantro and chopped peanuts.

Can I Use Store Broth, Or Should I Make My Own?

You can definitely use either. Homemade broth often has a richer, deeper flavor, and you can control exactly what goes into it. It is especially helpful if you’re watching your sodium intake or avoiding certain ingredients. However, making it requires more time and effort.

On the other hand, store-bought broth is a convenient and quick alternative that can still yield a delicious soup. Look for low-sodium and organic options for the best flavor and health benefits. Do remember to adjust your seasoning in the recipe accordingly, as store-bought broths can vary in their salt content.

How To Serve?

Chupe de Maní soup is quite versatile and can be served in various ways. Here are a few suggestions:

• Garnishing: Top the soup with a sprinkling of freshly chopped cilantro and coarsely chopped peanuts just before serving. This not only makes the dish more visually appealing but it also adds a wonderful contrast of flavors and textures.
• Bread: Serve the soup with a side of warm, crusty bread. This can be used to scoop up the soup, adding a satisfying crunch to your meal.
• Accompaniment: Pair the soup with a bright, crisp salad for a balanced, healthy meal. The freshness of the salad will nicely complement the rich, nutty flavors of the soup.
• Grilled Protein: If you’d like to add more protein to your meal, grilled chicken or tofu can be great. The charred flavor would pair well with the creamy, rich soup.
• Serving Dish: Use a deep, wide bowl to serve the soup. This allows the garnishes to spread out and for the soup to cool down to a palatable temperature more quickly.

Perfect Side Dishes

Pairing Chupe de Maní soup with the right side dishes can truly elevate your dining experience. Here are some suggestions:

• Crusty Bread: A simple, fresh baguette or a slice of sourdough bread could be the perfect companion to the Chupe de Maní soup, ideal for dipping and soaking up the flavorful broth.
• Salads: A light, fresh salad would contrast nicely with the creamy, rich soup. A citrus-based salad or an avocado salad would bring a refreshing note to your meal.
• Grilled Vegetables: Seasonal grilled vegetables could add a nice touch of smokiness and provide a balanced meal. Think zucchini, bell peppers, or eggplants.
• Quinoa or Rice: A side of cooked quinoa or rice could absorb the delicious flavors of the soup and make your meal more filling. It’s a great option for serving soup as a main dish.
• Empanadas: Small empanadas could pair well with the Chupe de Maní. The crispy pastry with a meat or vegetable filling would complement the creamy soup very well.

Storage And Make Ahead

• Storage: Store leftover Chupe de Maní in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to maintain the soup’s creamy consistency.
• Freezing: Chupe de Maní can be frozen, but the texture of the peanut sauce may change slightly upon thawing. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
• Make Ahead: Prepare the soup base and peanut sauce ahead of time, storing them separately in the refrigerator for up to 2 days. Combine and heat through when ready to serve, adding additional broth if needed to adjust consistency.

What Can We Do With Leftovers?

• Soup Remix: Turn leftover Chupe de Maní into a creamy peanut soup by blending it with some vegetable or chicken broth until smooth. Adjust seasoning as needed and serve hot.
• Stuffed Peppers: Use the leftover Chupe de Maní as a filling for stuffed peppers. Simply cut the tops off bell peppers, remove the seeds, and stuff with the leftover soup. Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the peppers are tender.
• Peanut Noodle Stir-Fry: Cook some noodles according to package instructions. In a pan, stir-fry your favorite vegetables with a bit of oil, then add the leftover Chupe de Maní and noodles. Toss everything together until heated through and well combined. Serve hot.
• Peanut Sauce Dip: Use the leftover Chupe de Maní as a dip for veggies, chips, or bread. Simply warm it up slightly in the microwave or on the stove and serve as a creamy, flavorful dip.

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