ecuadorian vegetable soup
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.
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prep time
20 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 cups chicken stock
- 1 cup milk
- 1 medium potato, peeled, diced
- 1 medium yellow squash, finely diced
- 1 medium zucchini, finely diced
- 1/2 red onion, finely diced
- 2 tablespoons olive oil
- 1 teaspoon achiote oil (or paprika)
- 2 ears fresh sweet corn (to make 1 cup kernels)
- freshly ground white pepper, to taste
- 1 cup crumbled feta cheese
How To Make ecuadorian vegetable soup
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Step 1In a large saucepan, bring the stock and milk to a simmer. Add the potatoes, cover, and cook until the potatoes are tender.
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Step 2Puree in a blender and return the puree to the saucepan. Thin if needed with water or more stock.
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Step 3In a skillet, quickly saute the two squashes and onion in the olive oil with the achiote oil or paprika. Add to the puree.
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Step 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).
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Step 5Bring the soup to a simmer and cook, covered, for 5 minutes.
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Step 6Ladle into soup bowls and sprinkle with the cheese, which each diner can stir into the soup.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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