VENEZUELAN PISCA ANDINA or Breakfast Soup

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is a lower-calorie option.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds umami.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are milder and more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits.

Boil chicken broth in a large pot over medium heat.

Chop potatoes and add to the boiling broth until tender, about 10-15 minutes.

Dice onions and garlic; sauté in olive oil until translucent, about 5 minutes.

Add sautéed onions and garlic to the pot with potatoes.

Blend the mixture until smooth using an immersion blender.

Stir in cumin, salt, and pepper to taste.

Chop cilantro and add to the soup, mixing well.

Serve hot, garnished with diced avocado and cheese.

Add lime juice and sliced jalapeños on top before serving.

Sprinkle with chopped green onions for extra flavor.

Cooking Techniques

Spice Level:

Allergens