Ingredients with Measurements:
- 1 large potato, peeled and diced into small cubes
- 1/2 cup of diced caigua
- 1/2 cup of diced onion
- 1/2 cup of diced red bell pepper
- 1/2 cup of diced celery
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 4 cups of vegetable broth
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of sea salt
- 1/4 cup of chopped fresh cilantro
Special Equipment Needed:
- Large pot
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, bell pepper, celery, and garlic and sauté for about 5 minutes, stirring occasionally.
3. Add the potato, caigua, cumin, smoked paprika, black pepper, and sea salt and stir to combine.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for about 15 minutes, or until the potatoes are tender.
6. Remove from the heat and stir in the cilantro.
7. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 150
Fat: 5g
Carbohydrates: 24g
Protein: 3g
Substitutions for Ingredients:
- Potato: sweet potato
- Caigua: zucchini
- Onion: leek
- Red bell pepper: green bell pepper
- Celery: fennel
- Olive oil: avocado oil
Variations:
- Add cooked quinoa for added protein
- Add diced jalapeño for a spicy kick
- Add diced tomatoes for a more flavorful soup
Tips and Tricks:
- For a creamier soup, blend half of the soup in a blender or food processor before serving.
- For a vegan version, substitute the vegetable broth for vegan broth.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium-low heat until warmed through.
Presentation Ideas:
Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of fresh cilantro.
Garnishes:
Sour cream, chopped cilantro, diced jalapeño, diced avocado.
Pairings:
Serve with a side of warm tortillas or crusty bread.
Suggested Side Dishes:
A green salad or roasted vegetables.
Troubleshooting Advice:
If the soup is too thick, add a bit more vegetable broth.
Food Safety Advice:
Always store leftovers in an airtight container in the refrigerator and consume within 5 days.
Food History:
Caigua is a traditional South American vegetable that is believed to have originated in Peru. It is a member of the cucurbit family and is often used in soups and stews.
Flavor Profiles:
This soup has a savory flavor with a hint of smokiness from the paprika.
Serving Suggestions:
Serve with a dollop of sour cream and a sprinkle of fresh cilantro.
Related Categories
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Region: Peruvian