Ecuadorian Pasta Cheese Soup with Potatoes
Ecuadorian Pasta Cheese Soup with Potatoes – Sopa de Fideos y Queso con Papas is a simple Vegetarian soup that is perfect for cold winter temperatures. #soup #comfortfood #ecuadorianfood #vegetarian
Servings: 10
Calories: 251.24kcal
Ingredients
- 2 tablespoons annatto/achiote oil
- 1 chopped onion
- 2 tablespoons sofrito optional
- 22 oz. potatoes peeled and chopped into large pieces
- 1 teaspoon ground cumin
- 1 ½ teaspoons dried oregano
- 3 cups milk
- 1 teaspoon salt
- 2 cups small shaped pasta
- 6 oz. queso Ecuatoriano farmers cheese
- 2 tablespoons finely chopped cilantro
Instructions
- In a large pot, heat oil.
- Add onion and sofrito.
- Saute until onions are softened.
- Add potatoes, cumin and oregano.
- Toss well to coat the potatoes with the spices.
- Add milk and 1 cup water. Bring to a boil. Reduce to a simmer.
- Cook with pot partially covered for 10 minutes.
- Add salt and raise heat to medium high.
- Add pasta and cook for 3-4 minutes. (If using larger, shaped pasta, it will take longer to cook until al dente.)
- Add cheese and another cup of water. Simmer for 5 minutes.
- Add cilantro and stir to combine.
- Adjust salt, as needed.
- Serve warm, garnished with a little of the achiote oil.
Notes
The soup will continue to thicken and absorb liquid as it cools. You will need to add more water when reheating any leftovers.
Substitute farmer's cheese if you cannot source Queso Ecuatoriano.
Nutrition
Calories: 251.24kcal | Carbohydrates: 27.78g | Protein: 9.91g | Fat: 11.29g | Saturated Fat: 4.94g | Sodium: 379.42mg | Fiber: 2.19g | Sugar: 5.2g
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