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This classic Ecuadorian soup is made with a combination of onions, garlic, potatoes, annatto, cumin, milk, and queso fresco. The soup is simmered until the ingredients become fully cooked, and the cheese is then mixed in until it melts. Locro de papa is served hot, topped with chopped cilantro, diced avocado, and ají hot sauce, which is the reason why this hearty soup is especially popular on colder days.
If desired, choclo corn can also be added to the soup for extra flavor. The word locro is derived from the Quechua word ruqru, which means stew, while papa means potato.
Fanesca is a unique Ecuadorian soup characterized by its thick consistency, consisting of fresh Andean grains, beans, peas, and lentils, combined with salt cod cooked in milk. There should be 12 different grains and beans in the soup, symbolizing the 12 disciples, as the soup is prepared only during the Easter festivities.
Fanesca is traditionally served in round bowls, garnished with fried plantains, parsley, and hard-boiled eggs.
MOST ICONIC Fanesca
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Sancochado is a robust Peruvian soup that was originally prepared with around ten different meats, but nowadays only one or two are used in its preparation. Besides meat, sancochido is made with a variety of vegetables such as potatoes, sweet potatoes, carrots, yucca, and cabbage.
When served, the soup is typically accompanied by lime slices on the side, as well as several sauces such as salsa criolla, rocoto, or huancaina sauce. It is believed that sancochado was prepared in pre-Hispanic times, and was later influenced by the Madrilenian cuisine which came to the country with Spanish immigrants.
MOST ICONIC Sancochado
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Sopa de quinoa is a traditional quinoa soup originating from Peru. Although there are many variations and recipes, the soup is usually made with a combination of quinoa, carrots, celery, leeks, garlic, cabbage, vegetable or chicken stock, onions, cumin, salt, and pepper.
The quinoa is boiled in vegetable or chicken stock, and the vegetables, garlic, and seasonings are then added to the pot, and the soup is simmered until everything is soft. Once done, sopa de quinoa is served piping hot, and it’s often garnished with chopped coriander before serving.
MOST ICONIC Sopa de quinua
Quibebe is a hearty and Brazilian soup or stew made from winter squash and onions. It has a very thick texture and is traditionally served before a larger entrée or the main meal. The dish is somewhat similar to curry due to the usage of chili paste, ground ginger, and coconut milk.
It is recommended to garnish quibebe with fresh parsley.
MAIN INGREDIENTS
Saralawa is a traditional soup originating from the region of Cusco. It is made with fava beans, potatoes, cornmeal, and herbs such as coriander, parsley, and huacatay. The creamy soup is one of the most consumed dishes in the region, and it is prepared throughout the year.
When served, it should be piping hot, and only the uppermost layer of soup should be transferred from the big pot to the plate, without any stirring, as it will cause the soup to separate.
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