Description
Vegan Locro De Papa is a traditional Ecuadorian potato and cheese soup crafted with creamy Yukon Gold potatoes, aromatic spices, and melted vegan mozzarella. This comforting dish is perfect for a hearty meal, featuring warm flavors of garlic, cumin, and achiote, all simmered to a velvety texture and garnished with fresh cilantro and avocado.
Ingredients
Scale
Soup Base
- 2 tablespoons vegan butter (or oil of choice)
- 4 cloves garlic, finely minced
- 3/4 cup diced yellow onions
- 3/4 teaspoon cumin
- 1/8 teaspoon black pepper, plus more to taste
- 1/4 teaspoon oregano (optional)
- 1 teaspoon achiote powder
Potatoes and Liquids
- 1 1/2 lb. peeled and roughly chopped Yukon Gold potatoes (about 7 potatoes)
- 4 cups warm water
- 1 teaspoon salt, or as desired
- 3/4 cup warm unsweetened almond milk (or plant-based milk of choice)
Finishing Ingredients
- 2 tablespoons finely chopped cilantro
- 1/3 cup shredded vegan mozzarella cheese, plus more for serving
Garnishes
- Fresh cilantro
- Additional vegan cheese
- Diced avocado
- Black pepper
Instructions
- Melt Butter and Bloom Spices: In a large pot over medium heat, melt the vegan butter. Add the achiote powder and cook for about one minute to release its color and aroma.
- Sauté Aromatics: Add diced onions, cumin, optional oregano, and black pepper to the pot. Sauté for about 4 minutes until onions soften, then stir in the minced garlic and cook for one more minute.
- Add Potatoes and Cook: Incorporate the peeled and chopped Yukon Gold potatoes, stirring until well combined. Cook the mixture for about 5 minutes to begin softening the potatoes.
- Simmer: Pour in warm water and add salt. Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender.
- Mash Potatoes: Remove the lid and use a potato masher to mash about half of the potatoes, leaving some chunks intact to maintain texture.
- Add Almond Milk and Thicken: Stir in the warm unsweetened almond milk and bring the soup to a low boil. Simmer for an additional 10 minutes until it thickens to a creamy consistency.
- Finish Soup: Remove from heat and stir in the shredded vegan mozzarella cheese and chopped cilantro. Adjust seasonings such as salt and pepper to your taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with extra vegan cheese, fresh cilantro, diced avocado, and a sprinkle of black pepper. Enjoy warm!
Notes
- Red onions can be used as a substitute for yellow onions for a slightly different flavor.
- Achiote powder, also known as annatto, can be replaced with a pinch of paprika and turmeric to replicate color without altering flavor significantly.
- You can leave the potato skins on if preferred or for added texture and nutrients.
- Any unsweetened plant-based milk, such as oat or soy milk, can replace almond milk.
- If you dislike cilantro, it can be omitted or replaced with fresh parsley according to taste.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
