Vegetable soup: an easy-to-make Peruvian recipe to beat the cold

Vegetable soup: an easy-to-make Peruvian recipe to beat the cold. (catch)

Winter is the coldest season of the year, and during this period, people look for various ways to combat the cold that occurs during the day and night. Thick clothes, the use of wool or even the consumption of chocolate and hot drinks are part of everyday life in winter.

One of the most commonly consumed ingredients is soup, especially in Latin American countries such as Peru, where there are many varieties and there is also a “levantamuertos”. In this case, we will show it how to make vegetable soup quickly and easily to cope with the daily low temperatures.

The origin of vegetable soup as such is not yet clear, but it is likely that it originated in the Paleolithic without giving it this name, since man dominated fire there. However, over the years, as early as the Neolithic period, people began to get better tools for cooking raw food, and this can be seen in the Code of Hammurabi belonging to ancient Mesopotamia.

Peruvian vegetable soup recipe.
Peruvian vegetable soup recipe.

As you know, it was initially used to feed the poorest people, as the leftover bones and guts are used, then it rose to rule under a haute cuisine preparation of spices, vegetables, grains and meats. It is currently consumed worldwide and varies depending on the input produced in each area.

The name “sopa” is of Germanic origin, that is, it comes from tin German, its initial name was “soffa”, from the 500s AD, its name was changed in other places, it was known as “suppa”. In the end, it became soup in Spanish.

Time to do it Peruvian style vegetable soup.

Total time: 30 minutes

Serves: 4 plates

Ingredients:

2 finely chopped onions

1 finely chopped leek

1 clove of minced garlic

1 carrot quartered or diced

1/2 finely chopped celery

1/2 kilo of peeled beans

1 cup diced tomatoes (optional)

1/2 turnip, peeled and diced

300 grams of yellow potatoes, cut

Semolina

Oregano

Salt and pepper to taste

Coriander

Parsley

Peppermint

Oil

Water

Soup.  Photo: Capture
Soup. Photo: Capture

Preparation:

1. Take a large pot and add a little oil. Add the onion together with the leek and season, while adding the garlic and mix. Season over low heat for five minutes.

two. Now add the celery, carrot, turnip, salt, pepper and a little oregano. Mix and add to half of the pot. Stir a little more and let it boil.

3. When it boils, add some semolina, potatoes and beans and let it cook. Add a pinch of salt and taste to make sure the flavor is to your liking.

Four. Check the cooking status, which should be about 10 minutes.

When it’s no longer watery and slightly thick, it’s time to add the coriander, parsley, mint and the rest of the oregano.

That’s it, and you have to enjoy it now.

FACT: If you want, you can add pasta, asparagus or spinach to the soup, and these ingredients should also be included when you add the potatoes. Serve with lemon or bread.

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