Best Ecuadorian Vegetable Soup Recipes

Sancocho Quiteno - Ecuadorian Beef and Vegetable Soup image

Provided by Pesto lover

Categories Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 17

2 1/2 quarts water
1/2 lb beef chuck
2 garlic cloves, minced
2 tablespoons white onions, finely chopped
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 ounce rice
4 ounces peas
3 small ears of corn
1 plantain, unripe and not too large
4 ounces carrots, peeled and diced
12 ounces yucca root, peeled & cubed
salt
1 stem cilantro
1 stem parsley, small
1 tablespoon white onion, very finely chopped
1 tablespoon cilantro, finely chopped

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 image

Provided by Vicki Butts (lazyme)

Time 50m

Number Of Ingredients 11

3 c chicken stock
1 c milk
1 medium potato, peeled, diced
1 medium yellow squash, finely diced
1 medium zucchini, finely diced
1/2 red onion, finely diced
2 Tbsp olive oil
1 tsp achiote oil (or paprika)
2 ears fresh sweet corn (to make 1 cup kernels)
freshly ground white pepper, to taste
1 c crumbled feta cheese

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.