Soups in Ecuador & Popular Soup Recipes


Ecuadorian Soups Served on Galapagos Cruises

Many of our passengers, at the end of their Galapagos cruises and charters, ask our chefs for their soup recipes that are served throughout the week on Quasar Expeditions’ cruises. We even get emails upon people’s returns home for these soup recipes as people want another taste of soups in Ecuador. Below are the chef’s 4 top soups in Ecuador recipes:
 
 

1.) Carrot Soup

 
English name: Ecuadorian Carrot Soup
Spanish name: sopa de zanahoria ecuatoriana

Preparation time: 1 hour to 1 hour 15 minutes.
Servings: 5 servings

Ecuadorian Carrot Soup
Ecuadorian Carrot Soup

Ingredients:


Carrots — 8
White Onion — 1
Water — 1 liter
Cream — 300ml
Butter — 5
Salt — to taste
Pepper — to taste

Preparation Method:


Cut the carrot in six parts and the onion in 4 pieces cook on the water for 30 minutes, blend and strain the preparation, then continue cooking this blended liquid with salt and pepper 15 minutes more finally add the cream and the butter, then cook 10 minutes more.

Don’t forget to move with a spoon several times. Serve immediately with optional onion bread on side.
 
 
 

2.) Asparagus Cream Soup

 
English name: Asparagus Cream Soup
Spanish name: Crema de espárragos

Preparation time: 1 hour 15 minutes to 1 hour 30 minutes.
Servings: 5 servings

Asparagus Cream Soup
Asparagus Cream Soup

Ingredients:


Asparagus — 500 g
Cream — 100 ml
Milk — 150 ml
Water — 1.5 liters
Carrot — 1
Onion — 1
Celery — 10 gr
Salt — to taste
Pepper — to taste

Preparation Method:


Prepare a vegetable stock with water, carrot, onion and celery chopped on big slices. Cook long enough to extract flavors but not so long that flavors are lost, best cooking time is 30 to 45 minutes at low temperature.

After you strain your chicken stock, prepare the asparagus cutting them into many pieces, put them into a Sauce pot with the chicken stock, milk, cream and a little bit of salt and pepper, cook the preparation until the asparagus are well cooked and blend the preparation, rectify flavors with salt and pepper and strain it to serve on the dish. Finish off with pieces of the asparagus over the top of the soup and serve immediately.
 
 
 

3.) Tomato Soup

 
English name: Ecuardorian Tomato Soup
Spanish name: Sopa de tomate Ecuardorian

Preparation time: 1 hour 45 minutes to 2 hours.
Servings: 5 servings

Ecuardorian Tomato Soup
Ecuardorian Tomato Soup

Ingredients:


Tomatoes — 8
White Onion — 1
Garlic Clove — 3
Rosemary — 5 gr
Chicken Bone — 1 kg
Leek — 1
Water — 2 liters
Celery — 10 gr
Olive Oil
Salt — to taste
Pepper — to taste

Preparation Method:


First, cook a broth with the chicken bones, leek and celery; cook for one hour and reduce it to half of its total volume.

Next, cut the 8 tomatoes and white onion in slices, chop the garlic and rosemary & put everything on an oven tray and cook for 15 minutes at 200 Celsius, until it has a roasted appearance. This should and will boost the flavor later on.

Cook everything together in the reduced broth for 30 minutes, strain and serve. It can be served with croutons or crostini.
 
 
 

4.) Potato & Cheese Soup

 
English name: Andean Potato and Cheese Soup
Spanish name: Locro de Papa

Preparation time: 45 minutes to 1 hour.
Servings: 4 to 6

Andean Soup
Andean Potato and Cheese Soup

Ingredients:


Oil or butter — 1/4 cup
Onion, minced — 1/2 cup
Garlic, minced — 3 to 4 cloves
Optional: 2 aji amarillo (yellow chili peppers) to give soup more color and make it spicier
Andean potatoes, peeled and diced — 1 1/2 to 2 pounds
Water or stock — 4 cups
Milk — 1 cup
Salt and pepper — to taste
Queso fresco or mozzarella cheese, shredded — 1 cup
2 fresh avocados
Toasted small korn kernels

Preparation Method:


Heat the oil or butter over medium flame in a large pot. Add the onion, garlic and chopped chilis. Simmer until the onion is translucent.
Stir in the potatoes, water or stock, milk, salt and pepper and bring to a boil. Reduce heat to low and simmer until potatoes are falling apart, 30-45 minutes.
Mash the potatoes up with the back of a spoon to thicken the soup, leaving it a little chunky. Stir.
Remove the soup from heat and stir in the cheese.
Add the avocado slices to the soup.
Serve immediately with toasted kernels on the side.

We hope you enjoy one of our favorite soups in Ecuador dishes served on the famous Grace yacht and the Evolution yacht. Let us know what you think below in the comments… Enjoy!

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