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ecuadorian vegetable soup

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

Ecuador has an amazing selection of delicious soup recipes, from traditional seafood soups in the coast to meat soups in the Andean Highlands. They are common at breakfast, lunch, and dinner and are often served with avocado slices and aji criollo or hot sauce.

yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For ecuadorian vegetable soup

  • 3 c
    chicken stock
  • 1 c
  • 1 md
    potato, peeled, diced
  • 1 md
    yellow squash, finely diced
  • 1 md
    zucchini, finely diced
  • 1/2
    red onion, finely diced
  • 2 Tbsp
    olive oil
  • 1 tsp
    achiote oil (or paprika)
  • 2
    ears fresh sweet corn (to make 1 cup kernels)
  • freshly ground white pepper, to taste
  • 1 c
    crumbled feta cheese

How To Make ecuadorian vegetable soup

  • 1
    In a large saucepan, bring the stock and milk to a simmer. Add the potatoes, cover, and cook until the potatoes are tender.
  • 2
    Puree in a blender and return the puree to the saucepan. Thin if needed with water or more stock.
  • 3
    In a skillet, quickly saute the two squashes and onion in the olive oil with the achiote oil or paprika. Add to the puree.
  • 4
    Husk the corn and cut the kernels from the cobs, scraping them to capture the milk. Add the corn to the puree and taste for seasoning. (No need to add salt - the feta will add a salty taste later).
  • 5
    Bring the soup to a simmer and cook, covered, for 5 minutes.
  • 6
    Ladle into soup bowls and sprinkle with the cheese, which each diner can stir into the soup.

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