Make 'Vegan Locro De Papa' a classic Ecuadorian potato and cheese soup with a twist

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: regular yeast

Ground flaxseed adds fiber and omega-3s while being more affordable.

avocado

🥗Healthier: mashed peas

💰Cheaper: cooked pumpkin

Mashed peas provide creaminess with fewer calories.

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: homemade broth

Using water with herbs is a cost-effective way to add flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

Peel and chop potatoes into small cubes.

Dice onion and mince garlic.

Heat olive oil in a large pot over medium heat until shimmering.

Sauté onion and garlic until translucent, about 3-4 minutes.

Add potatoes, vegetable broth, cumin, and oregano to the pot.

Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.

Use an immersion blender to puree the soup until smooth.

Stir in nutritional yeast and lime juice.

Season with salt and black pepper to taste.

Serve hot, garnished with avocado, corn, and cilantro.

Cooking Techniques

Spice Level:

Dietary