Aguadito de Verduras (Peruvian Green Soup with Vegetables)
This delicious, veggie packed soup has just a slight bit of spice from some peppers combined with cilantro and tons of lime juice. The result is a lovely bright flavor combined with tons of vegetables and legumes. Great to make ahead of time and freeze or store for use during the week.
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
4cupsof vegetable brothseparated
1 ½cupsyellow potatoespeeled and cubed
1large carrotspeeled and diced
2cupzapallocut into chunks substitute with buttercup, delicata or butternut squash)
Additional items for garnish: chopped cilantro, lime wedges, diced jalapeno and Aji Amarillo paste
In a large pot, combine 3 cups of vegetable broth, potatoes, squash, carrots, corn kernels, rice and cumin. Cook, partially covered for 20 minutes.
After 20 minutes add the canary beans and green beans, and cook an additional 10 minutes or until rice is done. Add an additional 1 cup of water if needed.
While the soup is cooking, heat oil in a skillet. When the oil is hot, add jalapenño pepper and onion and cook until softened. Add aji paste and garlic and saute for an additional 60 seconds. Remove from heat and set aside to cool a bit.
Once the sautéed pepper and onion mixture has cooled a bit, place it in a blender with the cilantro, lime juice and remaining cup of vegetable broth in a blender. Blend until very smooth.
When the rice is fully cooked, add the contents of the blender to the soup. Add ½ teaspoon salt or more as needed and pepper to taste to the soup.
Garnish with chopped cilantro and have additional lime wedges, aji paste and diced jalapeno if desired on the table for everyone to jazz it up the way they want.