Locro
Enjoy this hearty, thick and incredibly comforting dish that is the culinary pride of Andean countries like Ecuador, Peru and Argentina, in a 100% plant-based version! A traditional thick soup that combines white beans, sweet corn, potatoes and various aromatic spices, cooked slowly until the spices are perfectly absorbed. Without meat or other animal products, this dish still delivers a deep savory flavor, a thick, stomach-friendly texture, and a nutritious style. Perfect as a main dish during cold weather or as a special treat during the holidays!
Shared by Selk
Time
65 min
Serves
3
Difficulty
medium
🛒 Ingredients
- 250 grams of white beans (Cannellini beans/cowpeas) soak overnight then boil until soft
- 1 cup fresh or canned sweet corn kernels
- Two medium-sized potatoes, cut into large cubes
- One yellow pumpkin or pumpkin, cut into small cubes
- 1/2 onion, finely chopped
- 2 cloves garlic, finely chopped
- One carrot, cut into small cubes
- One stalk of spring onion, finely sliced
- One tablespoon of vegetable oil or olive oil
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika or chili powder
- 700 to 800 ml vegetable stock
- Salt and black pepper to taste
- A little fresh cilantro or parsley for sprinkling
- Avocado or lime slices as a garnish
👩🍳 Instructions
- 1
Stir-fry the spices: Heat oil in a large saucepan, sauté the onion and garlic until fragrant and wilted. Add the carrots, turmeric, cumin, and paprika, and stir-fry for 1 minute.
- 2
Cook the main ingredients: add the diced potatoes, pumpkin, and cooked white beans. Pour in the vegetable stock, bring to a boil, then reduce the heat. Cover the pan and simmer for 25 to 30 minutes until all the vegetables are tender.
- 3
Thicken the soup: Take a small portion of the vegetables and broth, roughly puree them, and then return them to the pot to thicken the soup and make it creamy. Add the corn kernels and cook for another 10 minutes.
- 4
Adjust the seasoning: Add salt and pepper to taste and stir well. Turn off the heat and sprinkle with spring onions and coriander.
- 5
Serve: Serve warm with sliced avocado or a squeeze of lime on the side! Enjoy!