Traditional Ecuadorian Soups
Recipes for Oatmeal Soup, Grated Plantain Soup, and Bread Soup
Soup is a necessary part of almost every Ecuadorian meal. The following recipes are quick to make and use staples of a typical Ecuadorian diet.
Note: The measurements in each recipe are approximate and can be adjusted to taste. If more flavor is needed, chicken bouillon can be added. Also, the stock for each of these soups can be made with water and chicken bouillon, to reduce the preparation time.
Quick Oatmeal Soup (Sopa de avena)
Oatmeal is part of a low-fat, low-cholesterol diet, rich with vitamins E and D, and other minerals such as zinc, copper, and iron. It is also a good source of soluble fiber. This quick soup recipe uses oatmeal in a tasty new way, and is easy to make.
Ingredients
- 4 c. beef or chicken broth
- 2-3 tbs oatmeal (not instant)
- ½ tsp cumin
- dash annatto oil (color) (optional)
- salt to taste
- 2 potatoes, quartered
Procedure
1. Boil the broth and oatmeal in a large Dutch oven until thickened (depending on the altitude, this may take anywhere from 10-20 minutes).
2. Strain the soup. Toss the oatmeal pulp and put the broth into another pot. Add the cumin, color, salt and potatoes. Simmer 3-5 minutes longer or until potatoes are soft.
3. Serve immediately.
Easy Grated Plantain Soup (Rebanado de verde)
Plantains (sometimes referred to as cooking bananas) are common fare in Ecuadorian cuisine, used in place of potatoes or rice. Plantain soups are rich in potassium and vitamins B6 and C, as well as a good source of fiber.
Ingredients
- 6 c. chicken broth
- 1 onion, quartered
- ½ green pepper
- 1 tsp salt
- ½ tsp cumin
- dash annatto oil (color) (optional)
- 1 plantain, shredded
- ¾ c. fresh farmer’s cheese, cubed
Procedure
1. Make the stock by adding the first 5 ingredients to a large Dutch oven and boiling for about 15 minutes. Strain and return to the pot.
2. Add the color and shredded plantain. Bring to a boil and then reduce heat. Simmer for 10-15 minutes, or until the soup gets cloudy and a bit thickened.
3. Put 1-2 tbs cubed cheese in the bottom of each dish. Serve the soup over the cheese.
Bread soup (Sopa de pan)
This recipe is great for times when you have leftover bread. French bread works best, although any stale, crusty bread can substitute for it.
Ingredients
- 6 c. water
- 1 onion, quartered
- ½ green pepper
- 1 tsp salt
- dash annatto oil (color) (optional)
- 2 c. milk
- day old bread (1-2 rolls or servings per plate, torn into medium-sized pieces)
- ¾ c. fresh farmer’s cheese, cubed
- 1 egg per serving
Procedure
1. Make the stock by combining the first 5 ingredients. Let boil for about 10-15 minutes.
2. While the stock boils, add the stale bread and 1-2 tbs of cubed cheese to each serving bowl. Set aside.
3. Add the milk and let simmer for another 5-10 minutes.
4. Just before serving, add a serving of the soup to a separate, smaller pot (about 2 cups). Over medium low heat, break an egg into the smaller pot and boil until just set (about 5 minutes). Keep the egg from sticking to the bottom of the pan by gently stirring the soup.
5. Once the egg is set, pour the contents of the smaller pot over the bread and cheese in the soup dish, trying not to break the egg yolk. Repeat steps 4 and 5 for each serving.
More Recipes from Ecuador:
Three Quinoa Recipes from Ecuador
