Ecuadorian Potato Soup
A big favorite of mine while visiting Ecuador
Servings: 4 people
Equipment
- Large Pan
Ingredients
- 1 medium Onion - White diced
- 30 ml Cold Pressed Olive Oil
- 10 medium Potatoes peeled and chopped into small pieces
- 2 cloves Garlic minced
- 2.5 grams Ground Cumin
- 1.25 grams Ground Sweet Paprika
- 1750 ml Water
- 250 ml Milk
- 300 grams Cheese - White (like Feta)
- 2 medium Avocados
- 1 bunch Fresh Cilantro Leaves only chopped
- 100 grams Maiz Tostado (toasted corn nuts)
- Salt and Pepper to taste
Instructions
- Peel the potatoes and cut them into rough chunks. Place them into a large bowl of water to stop them discolouring.
- Warm the oil over a medium-high heat in a fairly large pan. Add the onion, garlic and half of the potatoes. Cook, stirring frequently - until onion has softened (about 4 - 5 minutes). Add cumin, turmeric, sweet paprika and cook, stirring for another 2 minutes.
- Add water- stir to scrape up any brown bits stuck to the bottom of the pan and bring to the boil. Reduce the heat and simmer, partially covered, until the potatoes are very tender (about 25 - 30 minutes)
- Mash the potatoes into the broth. Remove the remaining potatoes fro, their bowl of water - drain well and add them to the pan. Simmer partially covered until they are tender (about 20 minutes)
- Stir in the milk and cheese (roughly chopped) and increase heat to bring pan to simmer again. Continue stirring - remove from heat.
- Slice the avocado. Ladle soup into bowls - top with avocado and serve with fresh Cilantro and Maiz tostado.