This Ecuadorian Soup Has Too Many Ingredients!

white beans

🥗Healthier: chickpeas

💰Cheaper: canned beans

Chickpeas are high in protein and cheaper than some dried beans.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds flavor without dairy.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides protein while being plant-based.

Soak bacalao (dried cod) overnight in water, changing the water every six hours.

Peel and chop a small pumpkin and zucchini; cover with water and boil for 10 minutes until soft.

Strain the pumpkin and zucchini and blend them in a food processor with chopped cabbage and about a cup of cooked rice to make a thick puree.

In a large pot, melt 60 grams (half a stick) of butter over medium heat; add diced onion and minced garlic and sauté until soft and fragrant.

Add a couple teaspoons each of paprika and cumin, and a teaspoon of dried oregano; mix well and let toast briefly.

Stir in the pumpkin puree and a puree made from equal parts roasted peanuts and milk (about 250 mls each).

Add a cup of milk if the mixture is too thick; then add 150 grams each of kidney beans, pinto beans, and garbanzo beans, along with corn kernels.

Reduce heat to low and simmer for about 15 minutes.

Drain the soaked bacalao and cut it into bite-sized pieces; simmer half a liter of milk and add the cod, cooking for 10 minutes.

Combine the cod and milk with the stew, then add 200 grams of queso blanco (or other fresh mild cheese) cut into cubes and 100 grams of cream cheese; mix until melted.

Season with salt and black pepper, and stir in chopped cilantro before serving.

Serve topped with fried sweet plantains, sliced avocado, and a hard-boiled egg.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens