Locro de Papa
Locro de Papa It is a much loved national dish from Ecuador, a thick, hearty soup that has now been adapted to be completely 100% plant-based! Made from soft cooked potatoes, drizzled with thick, spice-scented coconut milk sauce and served with a sprinkling of peanuts and fresh vegetables. This dish is very special because of its soft, thick texture, savory taste that soothes the heart, and is a symbol of warmth and family togetherness without using animal ingredients. It is perfect to serve as a filling main dish.
Shared by Cesa
Time
55 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #the main ingredient:
- 600 grams of potatoes, peeled and cut into medium-sized cubes
- One onion, finely chopped
- 3 cloves garlic, finely chopped
- One carrot, cut into small cubes
- 400 ml light thick coconut milk
- 700 ml vegetable stock
- 2 tablespoons vegetable oil
- #spices and toppings:
- One teaspoon of cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon sweet paprika powder
- Salt and black pepper to taste
- 50 grams of roasted peanuts, coarsely ground
- Fresh coriander leaves, avocado slices, and corn kernels for topping
👩🍳 Instructions
- 1
Heat oil in a pan, sauté onions until soft, add garlic and ground spices until fragrant.
- 2
Add carrots and potatoes, stir well with the spices for 2 to 3 minutes.
- 3
Pour in the vegetable stock, bring to a boil, then reduce the heat. Cover and cook for 20 to 25 minutes, until the potatoes are tender.
- 4
Take some potatoes and fruit, mash them and then return them to the pot to thicken the soup naturally.
- 5
Pour in the coconut milk, stir gently and cook for another minute until it boils again. Adjust salt and pepper to taste
- 6
Serve warm, sprinkled with peanuts, cilantro, and avocado slices. Your delicious meal is ready to be enjoyed!