Cómo preparar Chupe de Trigo | Receta peruana rápida y sencilla

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a lower-calorie protein option.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

Start by chopping 1/2 onion into small cubes and set aside.

Chop 2 small peeled tomatoes into cubes and set aside.

Mince 5 cloves of garlic and set aside.

Rinse the soaked wheat thoroughly, having soaked it the day before to soften it.

In a pot, add a drizzle of oil and heat it up.

Fry the minced garlic in the oil, stirring to prevent burning until golden.

Add the chopped onion to the pot and sauté until golden brown.

Add the chopped tomatoes and continue to stir.

Incorporate 3 tablespoons of aji amarillo paste and cook for about 3 minutes.

Pour in hot water to the mixture in the pot.

Add the soaked wheat and cover the pot, cooking for 15-20 minutes.

Prepare the vegetables: chop 1/4 zucchini into small pieces, and set aside.

Add peas and cut 2 yellow potatoes into small pieces, reserving them for later.

After 15-20 minutes, add the prepared vegetables to the pot.

Cook for an additional 8-10 minutes until the vegetables are tender.

Season with salt and add oregano to taste.

Pour in lactose-free milk and add 3 eggs, whisking them slightly before adding to the pot.

Stir everything together and do not let it boil after adding the eggs.

Finish with chopped cilantro and serve with lime juice and additional aji if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens