ecuadorian vegetable soup
No Image
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 cchicken stock
-
1 cmilk
-
1 mdpotato, peeled, diced
-
1 mdyellow squash, finely diced
-
1 mdzucchini, finely diced
-
1/2red onion, finely diced
-
2 Tbspolive oil
-
1 tspachiote oil (or paprika)
-
2ears fresh sweet corn (to make 1 cup kernels)
-
freshly ground white pepper, to taste
-
1 ccrumbled feta cheese
How To Make ecuadorian vegetable soup
-
1In a large saucepan, bring the stock and milk to a simmer. Add the potatoes, cover, and cook until the potatoes are tender.
-
2Puree in a blender and return the puree to the saucepan. Thin if needed with water or more stock.
-
3In a skillet, quickly saute the two squashes and onion in the olive oil with the achiote oil or paprika. Add to the puree.
-
4Husk 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).
-
5Bring the soup to a simmer and cook, covered, for 5 minutes.
-
6Ladle into soup bowls and sprinkle with the cheese, which each diner can stir into the soup.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT