Top 3 Peruvian Vegetable Soups

Sancochado is a robust Peruvian soup that was originally prepared with around ten different meats, but nowadays only one or two are used in its preparation. Besides meat, sancochido is made with a variety of vegetables such as potatoes, sweet potatoes, carrots, yucca, and cabbage. When served, the soup is typically accompanied by lime slices on the side, as well as several sauces such as salsa criolla, rocoto, or huancaina sauce. It is believed that sancochado was prepared in pre-Hispanic times, and was later influenced by the Madrilenian cuisine which came to the country with Spanish immigrants.Expand

Sopa de quinoa is a traditional quinoa soup originating from Peru. Although there are many variations and recipes, the soup is usually made with a combination of quinoa, carrots, celery, leeks, garlic, cabbage, vegetable or chicken stock, onions, cumin, salt, and pepper. The quinoa is boiled in vegetable or chicken stock, and the vegetables, garlic, and seasonings are then added to the pot, and the soup is simmered until everything is soft. Once done, sopa de quinoa is served piping hot, and it’s often garnished with chopped coriander before serving. If desired, oregano, lime juice, and hot peppers can be added to the soup in order to elevate the flavors.Expand

Saralawa is a traditional soup originating from the region of Cusco. It is made with fava beans, potatoes, cornmeal, and herbs such as coriander, parsley, and huacatay. The creamy soup is one of the most consumed dishes in the region, and it is prepared throughout the year. When served, it should be piping hot, and only the uppermost layer of soup should be transferred from the big pot to the plate, without any stirring, as it will cause the soup to separate.Expand