Ingredients with Measurements:
- 1 cup quinoa
- 1 cup corn kernels
- 1 cup pumpkin, peeled and diced
- 1 cup sweet potato, peeled and diced
- 1 cup zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup fava beans, shelled
- 1 cup peas, fresh or frozen
- 1 cup milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
- 1 cup chopped onion
- 1 cup chopped garlic
- 1 cup chopped cilantro
- 1 cup chopped parsley
- 1 cup chopped scallions
- 1 cup chopped fresh epazote leaves
- 1 cup chopped fresh hierba buena leaves
- 1 cup chopped fresh huacatay leaves
- 1 cup chopped fresh guasca leaves
- 1 cup chopped fresh sambo leaves
- Salt and pepper to taste
- Water as needed
Special equipment needed:
- Large pot
- Blender or food processor
- Wooden spoon
Step-by-step instructions:
1. Rinse the quinoa in a fine mesh strainer and set aside.
2. In a large pot, combine the pumpkin, sweet potato, zucchini, green beans, fava beans, and peas. Add enough water to cover the vegetables and bring to a boil.
3. Reduce the heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
4. In a separate pot, cook the quinoa according to package instructions.
5. Drain the vegetables and reserve the cooking liquid.
6. In a blender or food processor, puree the vegetables with the milk, heavy cream, Parmesan cheese, and mozzarella cheese until smooth.
7. Return the puree to the pot and add the quinoa, corn, onion, garlic, cilantro, parsley, scallions, epazote, hierba buena, huacatay, guasca, and sambo leaves.
8. Add enough of the reserved cooking liquid to achieve a soup-like consistency.
9. Season with salt and pepper to taste.
10. Heat the soup over medium heat until hot, stirring occasionally.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 40g
Protein: 20g
Fiber: 10g
Substitutions for ingredients:
- Instead of quinoa, you can use rice or barley.
- Instead of corn, you can use peas or lima beans.
- Instead of fava beans, you can use kidney beans or chickpeas.
- Instead of Parmesan cheese, you can use Romano cheese.
- Instead of mozzarella cheese, you can use provolone cheese.
Variations:
- Add cooked shredded chicken or turkey for a meaty version.
- Use vegetable broth instead of water for a richer flavor.
- Add a dollop of sour cream or yogurt on top before serving.
- Use different herbs or spices to suit your taste.
Tips and tricks:
- To save time, you can use frozen vegetables instead of fresh.
- You can make the soup ahead of time and reheat it before serving.
- The soup will thicken as it cools, so add more liquid as needed when reheating.
- Serve with toasted bread or crackers for a crunchy texture.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the soup in a pot over medium heat, stirring occasionally, until hot.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of fresh herbs on top.
- Garnish with a drizzle of olive oil or a sprinkle of paprika.
Garnishes:
- Fresh herbs
- Sour cream or yogurt
- Toasted bread or crackers
- Olive oil
- Paprika
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a light white wine or a crisp beer.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted Brussels sprouts with garlic and lemon
- Grilled asparagus with Parmesan cheese
Troubleshooting advice:
- If the soup is too thick, add more liquid until it reaches the desired consistency.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
- Fanesca is a traditional Ecuadorian soup that is typically served during Holy Week, the week leading up to Easter.
Flavor profiles:
- Creamy, savory, and slightly sweet with a hint of herbs and spices.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
- Serve with bread or crackers for a light meal or snack.
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Region: Ecuadorian