Peruvian Potato Mushroom Soup Recipe
This hearty vegetarian Peruvian-inspired potato and mushroom soup features potatoes, mushrooms, lima beans, and queso fresco in a savory cream base flavored with ají panca paste and fresh herbs!
Click to rate!
Ingredients
- 1 tablespoon olive or truffle oil
- 1 medium onion - diced fine
- 8 ounces crimini mushrooms - halved
- 1 tablespoon ají panca
- 1 teaspoon garlic - minced
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ cup mushroom or vegetable broth
- 8 ounces new potatoes - halved lengthwise or quartered
- 7 ounces frozen baby lima beans - see Ingredients Notes in post
- 1 cup half n half
- 2 ounces queso fresco - diced
- 1 tablespoon fresh herbs - see Ingredients Notes in post
- sea salt and fresh ground pepper - to taste
Instructions
- Add a drizzle of olive oil to a dutch oven over medium-high heat. Add the onion and mushrooms. Sauté until they begin to caramelize, then add garlic, cumin, and ají panca paste. Season with salt and pepper. Cook an additional 1-2 minutes. Add the cooked lima beans (or other beans/legumes). De-glaze with the broth.
- Add the creamer or half and half, and heat gently. You don't want to boil the soup! While the soup heats, chop the fresh herbs and dice the cheese. Add the diced cheese just before ladling into bowls. Check for seasoning. You want to do this last because the cheese is salty, and you may not want more salt.
- Ladle soup into bowls. Garnish generously with fresh herbs. Enjoy!
Notes
See post for Ingredients Notes, Tips, and FAQ.
Nutrition
Calories: 493kcal | Carbohydrates: 60g | Protein: 19g | Fat: 18g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com