Ecuadorian Vegetable Soup
Ecuadorian Vegetable Soup Recipe - Authentic & Delicious
Introduction
Ecuadorian Vegetable Soup is a delicious and hearty dish that is perfect for a cold day. This soup is packed with a variety of vegetables and flavors that will warm you up from the inside out.
History
This traditional Ecuadorian soup has been enjoyed for generations in Ecuador. It is a popular dish that is often served during special occasions and family gatherings.
Ingredients
How to prepare
- In a large saucepan, bring the stock and milk to a simmer. Add the potatoes, cover, and cook until the potatoes are tender. Puree the mixture in a blender and return it to the saucepan. Thin if needed with water or more stock.
- In a skillet, quickly sauté the two squashes and onion in the olive oil and achiote oil or paprika. Add the sautéed mixture to the puree.
- Bring the soup to a simmer and cook, covered, for 5 minutes. Ladle the soup into bowls and sprinkle with the cheese, which each diner can stir into their own soup.
- This recipe yields 4 to 6 servings.
Variations
- You can customize this soup by adding other vegetables such as carrots, bell peppers, or peas. You can also add cooked chicken or shrimp for a protein boost.
Cooking Tips & Tricks
Be sure to dice the vegetables finely to ensure they cook evenly and blend well with the soup.
- Adjust the seasoning to your taste by adding more or less paprika and white pepper.
- For a creamier texture, you can blend the soup for longer in the blender.
Serving Suggestions
Serve this soup with a side of crusty bread or a fresh salad for a complete and satisfying meal.
Cooking Techniques
The key to making this soup is to simmer the vegetables until they are tender and then blend them to create a smooth and creamy texture.
Ingredient Substitutions
If you don't have chicken stock, you can use vegetable stock as a substitute. You can also use any type of cheese you prefer for topping the soup.
Make Ahead Tips
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove before serving.
Presentation Ideas
Garnish the soup with fresh herbs such as parsley or cilantro for a pop of color and flavor.
Pairing Recommendations
This soup pairs well with a crisp white wine or a light beer. You can also serve it with a side of rice or quinoa for a more filling meal.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove or in the microwave until heated through.
Nutrition Information
Calories per serving
Each serving of this soup contains approximately 200 calories, making it a light and healthy meal option.
Carbohydrates
This soup is a great source of carbohydrates, with the potatoes and corn providing a good amount of energy.
Fats
The olive oil in this recipe adds healthy fats to the soup, which are essential for overall health and wellbeing.
Proteins
While this soup is primarily vegetable-based, the chicken stock adds a small amount of protein to the dish.
Vitamins and minerals
This soup is rich in vitamins and minerals, thanks to the variety of vegetables used. It is a great way to get your daily dose of nutrients.
Alergens
This recipe contains dairy in the form of milk and cheese, so it may not be suitable for those with lactose intolerance.
Summary
Overall, this Ecuadorian Vegetable Soup is a nutritious and delicious meal option that is perfect for a cozy night in.
Summary
Ecuadorian Vegetable Soup is a comforting and nutritious dish that is perfect for any occasion. With a variety of vegetables and flavors, this soup is sure to become a new favorite in your recipe collection.
How did I get this recipe?
I have a clear memory of the first time I saw this recipe for Ecuadorian Vegetable Soup. It was a warm summer day and I was visiting my friend Maria in her cozy little kitchen. Maria was a wonderful cook and she had graciously offered to teach me some of her favorite recipes from her native country of Ecuador.
As we stood in her kitchen, surrounded by the fragrant aromas of onions, garlic, and spices, Maria handed me a yellowed piece of paper with a list of ingredients and instructions written in her elegant handwriting. The paper was stained and worn from years of use, a testament to the love and care that had gone into creating this recipe.
Maria explained to me that this soup was a traditional dish in Ecuador, often made with whatever vegetables were in season. She told me stories of her childhood, of her mother standing over the stove, stirring a big pot of soup filled with potatoes, carrots, corn, and beans. She spoke with such warmth and nostalgia that I could almost taste the soup before we even started cooking.
We began by chopping onions and garlic, the sizzle of the vegetables hitting the hot oil filling the kitchen with a mouthwatering aroma. Maria showed me how to add the vegetables in a specific order, starting with the ones that needed the most time to cook and ending with the delicate greens that would wilt in the hot broth.
As we stirred and simmered, Maria shared with me the secret ingredient that made this soup truly special – aji peppers. These small, fiery peppers added a kick of heat and flavor that elevated the soup from simple to sublime. Maria told me that she always added a few extra peppers to her soup, just to make sure it had that perfect balance of spice and sweetness.
After hours of simmering, the soup was finally ready. Maria ladled it into bowls, the steam rising in wispy tendrils, and garnished it with a sprinkle of fresh cilantro. We sat down at her small kitchen table, the soup steaming in front of us, and took our first sips.
The flavors were incredible – rich and hearty, with a subtle heat that lingered on the tongue. The vegetables were tender and flavorful, each bite a reminder of the love and care that had gone into creating this dish. Maria smiled as she watched me devour my bowl, knowing that she had passed on a piece of her heritage to me through this simple soup.
Since that day, I have made Ecuadorian Vegetable Soup countless times, each batch a little different as I experiment with new vegetables and spices. But no matter how many times I make it, the soup always brings me back to that warm summer day in Maria's kitchen, surrounded by the sights and smells of Ecuador.
I am grateful to Maria for sharing this recipe with me, for opening up her kitchen and her heart to me in a way that only food can. And as I sit down to enjoy a bowl of this soup, I am reminded of the power of food to connect us to our past, to our loved ones, and to the traditions that make us who we are.
Categories
| Cheese Recipes | Chicken Stock And Broth Recipes | Corn Recipes | Ecuadorian Recipes | Ecuadorian Soups | Feta Recipes | Potato Recipes | Red Onion Recipes | Squash Recipes |