ECUADOREAN QUINOA AND VEGETABLE SOUP
I have tried several recipes using quinoa and never liked any of them until this one. It is important to rinse this grain very, very well to get rid of the bitter taste. This is an adapted Moosewood recipe.
Provided by ratherbeswimmin
Categories Grains
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
SANCOCHO QUITENO - ECUADORIAN BEEF AND VEGETABLE SOUP
This is a typical Ecuadorian soup that is quite delicious. Yucca is also known as manioc or cassava. It is sold in the freezer section of markets that sell latin food products. You can use frozen whole corn cobs for this, but fresh is better. Recipe is from Cocinemos con Kristy - Tomo II.
Provided by Pesto lover
Categories Vegetable
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 17
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.
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.
Provided by Vicki Butts (lazyme)
Categories Vegetable Soup
Time 50m
Number Of Ingredients 11
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.
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- Fanesca. Many national dishes of Ecuador have a strong connection with tradition and religion. Fanesca is one such dish. This cod soup is made during the Lenten fast before Easter.
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