Ecuadorian Vegetable Soup Recipes

CELERY ROOT SOUP {SOPA DE APIO NABO}

Steps:

• Heat the olive oil in large saucepan and add the onions, garlic, cumin and salt to make a quick refrito or sofrito (sautéed onions/garlic/spices) as the base for this soup, cook until the onions are soft, about 5 minutes.
• Add the chopped celery roots and potatoes; cook them for another 5 minutes, stirring occasionally to avoid burning them.
• Add the vegetable broth, bring to a boil, then reduce the temperature and simmer until the potatoes and celery root are tender, about 20 minutes.
• Let the soup cool down a little and then blend the celery root and potato to obtain a smooth puree.
• Reheat the soup until warm and add the chopped dill, serve with the topping on the side.

SANCOCHO QUITENO - ECUADORIAN BEEF AND VEGETABLE SOUP

Steps:

• Place 2 qts water in large soup pot, with beef, onion, garlic pepper and cumin. Bring to a boil and then reduce heat to med-low. It needs to simmer for at least one hour for meat to get tender.
• Cut the corn into 2" rounds. Set aside.
• Peel the yucca and remove the fibrous string in the center. Cube & set aside.
• When the meat is tender, add rice, peas, peeled plantain in one piece, carrots and the yucca.
• When the yucca is soft, after about 20-30 minutes, add salt to taste, the last 1/2 quart water and a whole stem of cilantro and a whole stem of parsley. Cook for 5 minutes.
• Remove the parsley and cilantro stems and discard.
• Remove the meat, cut up into bite-size pieces and return to the soup.
• Remove the plantain, cut up into bite-size pieces and return to the soup.
• Mix the finely chopped onion and cilantro for garnish and sprinkle on top of the soup when served.

QUINOA SOUP FROM ECUADOR

Steps:

• Rinse quinoa 3 times and drain well.
• Saute the onion in the olive oil for 5 minutes. Add the salt and cumin.
• Add the quinoa, potatoes, tomatoes, water and soy milk.
• Bring to a boil for about 5 minutes, then cover and let simmer until potatoes are tender.
• You may add water or milk if necessary.

ECUADOREAN QUINOA AND VEGETABLE SOUP

Steps:

• Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
• Heat the oil in a large soup pot.
• Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
• Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
• Cover and bring to a boil; lower heat and simmer for 10 minutes.
• Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
• Add in the lemon juice; stir to combine.
• Serve.

ECUADORIAN VEGETABLE SOUP

Steps:

• 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.

ECUADOREAN POTATO SOUP

Steps:

• Heat butter in large saucepan. add onions and saute for 10 minutes, add flour and mix until smooth.
• Add chicken broth gradually, stirring constantly until boiling. add potatoes, saffron, salt and chile powder & simmer for 20 minutes.
• Add milk and peas and continue to cook for 5 minutes.
• Beat the eggs and cream cheese together in a bowl and gradually add 2 cups of the hot soup, beat constantly to avoid curdling.
• Return the contents of the bowl to the saucepan and heat through but do not boil.
• Place a few slices of avocado in each soup bowl and pour soup over them. serve.