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Bolivian Sopa de Mani Inspired Prawn and Peanut Soup

Bolivian Sopa de Mani Inspired Prawn and Peanut Soup

with Green Chilli, Greek Style Cheese and Traditional Potato Fry Garnish
Lily Stevens
Lily StevensUpdated on July 10, 2026
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Calories
: 
861 kcal
Protein
: 
35g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Peanut
  • Milk
  • Crustaceans
  • Celery
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • May contain traces of allergens
  • Cashew nuts
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts

A blend of prawns, peanuts, veg and potatoes, sopa de mani is a comforting soup in Bolivian cuisine with many regional variations. We're keeping this version pescatarian, focusing on the creaminess and savoury flavour from the peanuts. Topped with traditional crispy potato fries, this is a soup worth savouring.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

1 sachet(s)

Brazilian Style Spice Mix

(May contain traces of: Celery, Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley)

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

10 grams

Vegetable Stock Paste

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

30 grams

Green Chilli Paste

150 grams

Creme Fraiche

(Contains: Milk)

120 grams

Peas

40 grams

Baby Spinach

50 grams

Greek Style Salad Cheese

(Contains: Milk)

160 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

250 milliliter(s)

Water for the Sauce

1 tbsp

Honey

Energy (kJ)3601 kJ
Energy (kcal)861 kcal
Fat48.5 g
of which saturates21.8 g
Carbohydrate77.9 g
of which sugars23 g
Dietary Fibre14.9 g
Protein35 g
Salt5.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Garlic Press
•Large Saucepan
•Rolling Pin

Cooking Steps

PDF
Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop half the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel). Chop the remaining potatoes into 2cm chunks (no need to peel).

Pop the fries onto one side of a large baking tray and the potato chunks on the other side. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Finish the Prep
2

Meanwhile, trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.

Peel and grate the garlic (or use a garlic press).

Get Frying
3

Heat a drizzle of oil in a large saucepan on high heat. Drain the prawns.

Once hot, add the prawns, carrot and stir-fry until tender, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Stir in the garlic and Brazilian style spice mix to the carrot and fry until fragrant, 30 secs.

Build the Flavour
4

Stir in the peanut butter, vegetable stock paste and water for the sauce (see pantry for both amounts).

Bring to a boil, then reduce the heat and simmer until thickened, 4-5 mins.

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

All Together Now
5

Once the soup has simmered, stir in the honey (see pantry for amount), green chilli paste and creme fraiche.

Add the peas and spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

When ready, stir in the roasted potato chunks.

Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Serve
6

Share the sopa de mani inspired soup between your bowls.

Traditionally, the soup is topped with potato fries. If you'd like to follow the traditional style, top the soup with the fries to garnish, or if you'd prefer, serve the fries on the side.

Crumble the Greek style cheese over the soup and scatter over the crushed peanuts to finish.

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