20+ Traditional Peruvian Soup Recipes to Warm Your Soul

Peruvian cuisine is a delightful fusion of flavors, influenced by a rich tapestry of cultures and regions, from the Andean highlands to the coastal areas.

One of the heartwarming and most beloved aspects of Peruvian cooking is its soups, which range from hearty and filling to light and refreshing.

The diverse landscapes and ingredients found in Peru offer a wide variety of flavors that are expertly combined to create soups bursting with fresh vegetables, spices, and tender meats.

In this article, we bring you over 20 traditional Peruvian soup recipes that reflect the essence of the country’s culinary heritage.

Whether you’re looking for something to warm you on a cold day or a comforting dish to share with loved ones, these soups are perfect for every occasion.

From the famous “Sopa a la Minuta” to the spicy “Sopa de Frijoles Picante,” each recipe tells the story of Peru’s diverse regions and their unique ingredients.

Join us as we explore the wonderful world of Peruvian soups that will transport you to the heart of South America with every spoonful!

20+ Traditional Peruvian Soup Recipes to Warm Your Soul

Peruvian soups are not just meals—they are a celebration of culture, tradition, and the diverse bounty of Peru’s landscapes.

From the rich flavors of “Sopa de Pollo con Quinua” to the vibrant and spicy “Sopa de Frijoles Picante,” each recipe offers a unique experience, bringing together local ingredients and time-honored cooking techniques.

Whether you’re an adventurous cook or someone looking to enjoy new flavors, these 20+ Peruvian soups will not only satisfy your taste buds but will also immerse you in the wonderful culinary story of Peru.

So, roll up your sleeves, gather your ingredients, and embark on a cooking adventure to create these mouthwatering soups.

Each bowl you prepare will be a delicious tribute to the vibrant culture of Peru—one spoonful at a time!

Peruvian Chicken Soup (Sopa de Pollo)

Sopa de Pollo is a traditional Peruvian chicken soup known for its comforting flavors and healing properties. The dish is filled with tender chicken, hearty vegetables, and aromatic herbs, making it a favorite during cooler months or when you’re seeking a boost to your health. With the inclusion of potatoes and corn, it’s a well-rounded meal in a bowl, rich in flavor and nutrients.

Ingredients:

• 1 whole chicken (about 3 lbs), cut into pieces
• 2 medium carrots, sliced
• 1 onion, quartered
• 3 cloves garlic, minced
• 1 ear of corn, cut into rounds
• 4 medium potatoes, peeled and cubed
• 1 cup green peas
• 1 tablespoon dried oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• 8 cups chicken broth or water
• Juice of 1 lime
• Optional: chili pepper (aji amarillo) for extra heat

Instructions:

1. In a large pot, combine the chicken pieces, carrots, onion, garlic, and chicken broth or water. Bring it to a boil, then reduce the heat to a simmer.
2. Skim off any impurities from the surface, then add the potatoes, corn, oregano, cumin, salt, and pepper.
3. Let the soup simmer for about 30 minutes, or until the chicken is fully cooked and the vegetables are tender.
4. Add the peas and cook for an additional 5 minutes. Adjust seasoning if necessary.
5. Remove the chicken pieces and shred the meat, discarding the bones.
6. Return the shredded chicken to the pot, stir in the lime juice, and garnish with fresh cilantro.
7. Serve hot, with extra lime wedges and chili peppers on the side for those who prefer more heat.

Sopa de Pollo is a beloved dish in Peru, celebrated for its comforting taste and wholesome ingredients. This soup offers a delightful balance of tender chicken, vegetables, and aromatic herbs. Whether served as a family meal or enjoyed alone, it’s a nourishing dish that provides warmth and a touch of home. The addition of fresh lime and cilantro brightens up the flavors, making each spoonful a satisfying experience.

Peruvian Potato Soup (Sopa de Papa)

Sopa de Papa is a creamy and indulgent soup made from tender potatoes, onions, and milk, with a distinctive Peruvian twist of added spices and herbs. It’s an incredibly versatile and satisfying dish that showcases the potato as a key ingredient. A perfect option for vegetarians or anyone craving a rich, comforting soup.

Ingredients:

• 6 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup whole milk
• 2 tablespoons butter
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup fresh parsley, chopped
• Optional toppings: hard-boiled eggs, crispy bacon, or crumbled feta cheese

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, sautéing until softened and fragrant.
2. Add the diced potatoes to the pot and cook for a few minutes, stirring occasionally. Sprinkle in the cumin and paprika, stirring to coat the potatoes.
3. Pour in the vegetable broth and bring the mixture to a boil. Lower the heat to a simmer and cook for about 20 minutes, or until the potatoes are soft and tender.
4. Use a potato masher or immersion blender to mash the potatoes directly in the pot for a creamy texture, leaving some chunks for extra heartiness.
5. Stir in the milk and season with salt and pepper to taste. Simmer for another 5 minutes to heat through.
6. Serve the soup hot, garnished with fresh parsley and optional toppings like hard-boiled eggs, crispy bacon, or crumbled feta cheese.

Sopa de Papa is a warm and creamy dish that highlights the humble potato, elevated with rich flavors and spices. The blend of cumin and paprika adds depth, while the milk and butter give it a velvety texture. It’s a versatile and hearty soup, perfect for a cozy dinner or as a starter at any Peruvian-inspired meal. The fresh parsley and optional toppings bring brightness and flavor contrasts that enhance the soup’s comforting qualities.

Peruvian Seafood Chowder (Chupe de Mariscos)

Chupe de Mariscos is a rich and flavorful Peruvian seafood chowder that combines a variety of fresh seafood with vegetables, potatoes, and a creamy broth. The dish is often enjoyed on special occasions or as a treat for seafood lovers. Its perfect balance of spices and textures, with the richness of milk and the freshness of seafood, makes it a true Peruvian delicacy.

Ingredients:

• 1 lb mixed seafood (shrimp, squid, mussels, fish fillets)
• 4 medium potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup tomato paste
• 1 cup fish or vegetable broth
• 1 cup whole milk
• 1/4 cup dry white wine
• 1/2 teaspoon paprika
• 1/2 teaspoon aji amarillo paste (optional for heat)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional: crumbled crackers or corn kernels for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions and garlic and sauté until softened.
2. Stir in the tomato paste, paprika, and aji amarillo paste, and cook for 2-3 minutes to bring out the flavors.
3. Add the cubed potatoes and broth, then bring to a boil. Reduce heat to a simmer and cook for 15 minutes, or until the potatoes are tender.
4. Pour in the white wine and milk, stirring to combine. Let the soup simmer for an additional 5 minutes.
5. Add the mixed seafood and cook for about 5-7 minutes, until the seafood is cooked through and tender.
6. Season the chowder with salt, pepper, and fresh cilantro. Serve hot, garnished with optional crumbled crackers or corn kernels.

Chupe de Mariscos is a luxurious and satisfying soup that perfectly showcases Peru’s bountiful coastal seafood. The combination of tender seafood, creamy broth, and fragrant spices makes this dish a memorable meal. It is a true celebration of the ocean’s flavors, and its versatility allows for a variety of seafood to be used, making it a perfect choice for different tastes. The addition of fresh cilantro and optional garnishes enhances the soup’s complexity, providing a vibrant and indulgent experience with every spoonful.

Peruvian Black Bean Soup (Sopa de Frejoles)

Sopa de Frejoles is a hearty and flavorful black bean soup that holds a special place in Peruvian cuisine. Packed with nutritious black beans, vegetables, and aromatic spices, it’s a comforting and filling dish that can be enjoyed year-round. This soup is perfect for vegetarians and those looking for a high-protein, satisfying meal that offers rich, deep flavors.

Ingredients:

• 2 cups dried black beans (soaked overnight)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 2 medium potatoes, peeled and diced
• 1/2 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 4 cups vegetable or chicken broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon vinegar (optional)
• Lime wedges for serving

Instructions:

1. Drain and rinse the soaked black beans. In a large pot, heat the olive oil over medium heat and sauté the onions and garlic until softened, about 5 minutes.
2. Add the carrots, potatoes, cumin, paprika, and oregano to the pot, stirring well to combine. Cook for 3-4 minutes.
3. Pour in the broth and add the black beans. Bring to a boil, then reduce to a simmer. Cook for 45-60 minutes, or until the beans are tender.
4. Once the beans are cooked, use an immersion blender to partially blend the soup, leaving some beans whole for texture.
5. Season with salt, pepper, and vinegar (if using). Stir in the fresh cilantro.
6. Serve the soup hot, with lime wedges on the side for extra zest.

Sopa de Frejoles is a simple yet deeply flavorful dish that celebrates the richness of black beans. With its earthy flavors, hearty texture, and nutritional benefits, this soup is perfect for anyone looking for a filling and satisfying meal. The addition of cumin, paprika, and cilantro gives it a distinctive Peruvian touch, while the vinegar and lime bring a refreshing brightness to the soup. It’s an excellent vegetarian option that doesn’t skimp on taste or heartiness.

Peruvian Pumpkin Soup (Sopa de Calabaza)

Sopa de Calabaza is a creamy and velvety pumpkin soup that combines the natural sweetness of pumpkin with a mix of savory herbs and spices. This comforting Peruvian dish is ideal for fall or winter and can be made with either fresh pumpkin or canned pumpkin puree. It’s a rich, soothing soup perfect for cozy dinners and special occasions.

Ingredients:

• 2 lbs fresh pumpkin, peeled, seeded, and cubed (or 2 cups canned pumpkin puree)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup whole milk or cream
• 2 tablespoons olive oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/4 cup fresh parsley or cilantro, chopped
• Optional: crumbled feta cheese for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the cubed pumpkin to the pot and cook for 3-4 minutes. Pour in the broth, then bring to a boil. Reduce to a simmer and cook for 20-25 minutes, or until the pumpkin is tender.
3. If using fresh pumpkin, blend the soup using an immersion blender until smooth. If using canned pumpkin puree, simply stir it in and cook for an additional 5 minutes.
4. Stir in the milk or cream, cinnamon, and nutmeg. Season with salt and pepper to taste, and simmer for another 5 minutes to allow the flavors to meld together.
5. Serve the soup hot, garnished with fresh parsley or cilantro and optional crumbled feta cheese.

Sopa de Calabaza is a velvety smooth soup that balances the sweet, earthy flavor of pumpkin with aromatic spices. The addition of cinnamon and nutmeg gives it a warm, comforting profile that’s perfect for chilly evenings. It’s a versatile soup that can be served as a main course or a starter. Whether you use fresh pumpkin or canned puree, this recipe provides a rich and creamy texture that will delight anyone seeking a heartwarming, seasonal dish. The garnish of feta cheese adds a savory contrast to the sweetness of the pumpkin.

Peruvian Spinach and Quinoa Soup (Sopa de Espinaca con Quinua)

Sopa de Espinaca con Quinua is a nutritious and hearty soup that blends fresh spinach with the protein-packed grain quinoa. This soup is a fantastic source of vitamins, minerals, and fiber, making it a wholesome choice for a light yet filling meal. The addition of potatoes and a variety of herbs ensures a flavorful and satisfying experience.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups fresh spinach, chopped
• 4 medium potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lemon juice
• Optional: diced avocado for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the cumin, then add the quinoa and potatoes, cooking for another 2-3 minutes.
3. Pour in the broth, bring to a boil, and then reduce to a simmer. Let it cook for 20-25 minutes, or until the potatoes and quinoa are tender.
4. Stir in the chopped spinach and cook for another 3-5 minutes until wilted. Adjust seasoning with salt, pepper, and lemon juice.
5. Serve the soup hot, garnished with fresh cilantro and optional diced avocado.

Sopa de Espinaca con Quinua is a wonderfully nutritious and filling soup that combines the heartiness of quinoa with the vibrant freshness of spinach. This dish is a true example of Peruvian cuisine’s focus on using local, healthy ingredients. The cumin adds a fragrant depth to the soup, while the quinoa provides a satisfying, protein-rich base. It’s a perfect choice for those looking for a light yet nourishing meal, and the optional avocado garnish adds a creamy texture that complements the soup beautifully.

Peruvian Chicken Soup (Aguadito de Pollo)

Aguadito de Pollo is a traditional Peruvian chicken soup that is both vibrant and hearty. This dish is known for its flavorful green broth made from cilantro, vegetables, and spices. The chicken is simmered to tenderness, and the rice adds a satisfying base to the soup. Aguadito de Pollo is often enjoyed on special occasions or as a comfort food after a long day. With its rich flavors and nutritional value, it’s a perfect example of Peruvian home cooking.

Ingredients:

• 4 bone-in chicken thighs or drumsticks
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1 teaspoon turmeric (or achiote powder)
• 1 cup long-grain rice, rinsed
• 1/2 cup cilantro leaves
• 1 medium carrot, diced
• 1/2 cup peas
• 1 medium potato, peeled and cubed
• 6 cups chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Lime wedges for serving
• Optional: sliced avocado and hard-boiled egg for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chicken thighs or drumsticks and cook until browned on both sides, about 5 minutes per side. Remove the chicken and set aside.
2. In the same pot, add the onion and garlic, and sauté until softened, about 5 minutes. Add the cumin, turmeric, and rice, stirring well to coat the rice with the spices.
3. Return the chicken to the pot, pour in the chicken broth, and bring the mixture to a boil. Reduce the heat to low and let it simmer for 25-30 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot and shred the meat, discarding the bones. Return the shredded chicken to the pot.
5. Add the cilantro, carrot, peas, and potato. Continue simmering for an additional 10-15 minutes, or until the vegetables are tender and the rice is fully cooked.
6. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with lime wedges and optional avocado and hard-boiled egg.

Aguadito de Pollo is a flavorful and satisfying soup that offers a comforting balance of textures and tastes. The combination of tender chicken, rice, and vegetables in a rich cilantro-based broth creates a dish that is both nourishing and delicious. This soup is perfect for family gatherings or as a light but filling meal. The addition of lime and avocado adds a burst of freshness, while the hard-boiled egg brings a creamy richness to each bowl.

Peruvian Fish Soup (Sopa de Pescado)

Sopa de Pescado is a delicate and flavorful Peruvian fish soup that highlights the country’s coastal cuisine. Fresh fish, such as tilapia or sea bass, is simmered in a tomato-based broth with aromatic herbs, vegetables, and a touch of spice. The soup’s light and refreshing profile makes it a perfect dish for seafood lovers looking for a comforting yet healthy meal.

Ingredients:

• 1 lb white fish fillets (tilapia, sea bass, or snapper), cut into chunks
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 carrot, sliced
• 1/2 teaspoon paprika
• 1/4 teaspoon chili flakes (optional for heat)
• 4 cups fish or vegetable broth
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste
• 1/2 cup cooked quinoa or rice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the chopped tomatoes, carrots, paprika, and chili flakes (if using), and cook for another 5 minutes, allowing the tomatoes to break down.
3. Pour in the fish broth, bring to a boil, then reduce the heat and simmer for 15 minutes, allowing the vegetables to soften.
4. Add the fish chunks to the pot and cook for 5-7 minutes, until the fish is fully cooked and flakes easily.
5. Stir in the cilantro and lime juice. Season with salt and pepper to taste.
6. Serve the soup hot, optionally adding cooked quinoa or rice for extra texture.

Sopa de Pescado is a wonderfully light and flavorful soup that captures the essence of Peruvian coastal cuisine. The delicate fish, fresh vegetables, and aromatic herbs combine to create a refreshing broth that’s perfect for a healthy meal. Whether served on its own or with a side of quinoa or rice, this dish provides a fulfilling seafood experience that will satisfy both the body and soul.

Peruvian Lentil Soup (Sopa de Lentejas)

Sopa de Lentejas is a classic Peruvian lentil soup that’s hearty, filling, and packed with nutrients. The lentils are cooked with vegetables, herbs, and spices to create a rich, flavorful broth. This vegetarian-friendly dish is a staple in many Peruvian households and is often served as a main course, providing a wholesome and satisfying meal that’s both affordable and easy to make.

Ingredients:

• 2 cups dried lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 2 medium potatoes, peeled and cubed
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 6 cups vegetable or chicken broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon vinegar (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the carrots, potatoes, cumin, and paprika, cooking for another 3 minutes.
3. Add the tomato paste and cook for 2 more minutes, allowing the flavors to meld together.
4. Pour in the broth and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for 30 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste. Optionally, stir in a tablespoon of vinegar to add brightness to the soup.
6. Serve the soup hot, garnished with fresh cilantro.

Sopa de Lentejas is a nourishing and satisfying soup that combines earthy lentils with a medley of vegetables and spices. The cumin and paprika lend a warm depth of flavor, while the fresh cilantro provides a burst of brightness. This soup is not only rich in protein and fiber but also incredibly easy to make, making it a go-to dish for any occasion. Whether enjoyed as a filling lunch or a comforting dinner, Sopa de Lentejas is a perfect example of how simple ingredients can create a flavorful and wholesome meal.

Peruvian Beef and Vegetable Soup (Sopa de Carne y Verduras)

Sopa de Carne y Verduras is a traditional Peruvian beef and vegetable soup that is perfect for a hearty meal. The combination of tender beef, root vegetables, and spices in a flavorful broth creates a satisfying and comforting dish. This soup is a popular choice in many Peruvian households and is often served during colder months or on special occasions. The addition of fresh herbs gives it a vibrant, aromatic finish that enhances the rich flavors.

Ingredients:

• 1 lb beef shank or stew meat, cut into cubes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and cubed
• 1 small zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1 tablespoon tomato paste
• 6 cups beef broth or water
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the beef cubes and cook until browned on all sides, about 5 minutes.
2. Add the onion and garlic, sautéing until softened, about 5 minutes. Stir in the cumin, oregano, and tomato paste, and cook for an additional 2 minutes.
3. Pour in the beef broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 40-45 minutes, or until the beef is tender.
4. Add the carrots, potatoes, zucchini, and corn to the pot. Continue to simmer for another 20-25 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste. Stir in the fresh cilantro just before serving.
6. Serve the soup hot, garnished with additional cilantro if desired.

Sopa de Carne y Verduras is a delicious and satisfying dish that brings together tender beef, hearty vegetables, and bold spices. The rich broth and fresh herbs provide a comforting base, while the variety of vegetables adds a touch of sweetness and texture to the soup. Whether served as a main meal for a family gathering or as a special comfort food on a cold day, this Peruvian beef and vegetable soup will warm both the body and soul.

Peruvian Sweet Potato Soup (Sopa de Camote)

Sopa de Camote is a vibrant Peruvian soup made with sweet potatoes, creating a naturally sweet and comforting dish. The soup is enriched with a combination of vegetables, herbs, and spices that balance the sweetness of the camote (sweet potato). This dish is often enjoyed as a light meal or appetizer, and its healthful ingredients make it a great option for those seeking a nutritious, flavorful option that is both satisfying and easy to prepare.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 small leek, cleaned and chopped
• 4 cups vegetable or chicken broth
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground ginger (optional)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Lime wedges for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the carrots, leek, cumin, paprika, and ginger (if using). Cook for another 3 minutes.
3. Add the sweet potatoes to the pot and pour in the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth.
5. Season with salt and pepper to taste, and stir in the fresh cilantro.
6. Serve hot with a wedge of lime on the side, if desired.

Sopa de Camote is a naturally sweet, creamy soup that is perfect for those looking for a light yet flavorful meal. The combination of sweet potatoes and savory spices creates a delightful balance of flavors that will please a wide range of palates. The addition of cilantro adds a fresh, herbal note, while the option to serve with lime enhances the overall depth of taste. This comforting Peruvian soup is a great choice for a healthy lunch or a warm appetizer on a cool day.

Peruvian Corn and Potato Soup (Sopa de Maíz y Papa)

Sopa de Maíz y Papa is a comforting and rustic Peruvian soup made with corn, potatoes, and a mix of vegetables. This soup is a great representation of the Andean region’s ingredients, where corn (maíz) and potatoes are staple foods. The sweetness of the corn complements the creamy texture of the potatoes, while the spices add a savory depth to the broth. This hearty soup is perfect for a cozy meal, offering both nourishment and flavor.

Ingredients:

• 1 cup fresh or frozen corn kernels
• 2 medium potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1 teaspoon paprika
• 6 cups vegetable or chicken broth
• 1 tablespoon olive oil
• 1 medium carrot, diced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the cumin, paprika, and carrots. Cook for an additional 3 minutes.
3. Add the corn and potatoes, and pour in the broth. Bring to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the potatoes are tender.
4. Use a potato masher to slightly mash the potatoes in the soup to thicken the broth. If you prefer a smoother soup, you can blend part of the mixture with an immersion blender.
5. Season with salt and pepper to taste and stir in the fresh cilantro just before serving.
6. Serve the soup hot, garnished with additional cilantro if desired.

Sopa de Maíz y Papa is a hearty and wholesome dish that showcases the comforting flavors of Peruvian cuisine. The combination of sweet corn and creamy potatoes creates a satisfying base, while the spices and fresh cilantro provide depth and brightness. This soup is perfect for a cozy evening or as a filling lunch. Whether enjoyed as a standalone meal or paired with bread, Sopa de Maíz y Papa is a delicious way to experience the flavors of the Andes.

Peruvian Fish Soup (Chupe de Pescado)

Chupe de Pescado is a delicious and flavorful Peruvian fish soup that combines the delicate taste of fish with a rich, hearty broth. This dish is popular along the coastal regions of Peru, where fresh fish is abundant. The soup is made with white fish, vegetables, and a variety of seasonings, resulting in a rich, creamy soup that is comforting and nourishing. A sprinkling of cheese and a dollop of cream at the end of cooking enhances the flavor and adds a luxurious finish.

Ingredients:

• 1 lb firm white fish (such as tilapia or sea bass), cut into chunks
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and cubed
• 1 large tomato, chopped
• 1 cup frozen peas
• 1/2 cup corn kernels (fresh or frozen)
• 6 cups fish stock or water
• 1/2 cup evaporated milk
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled queso fresco or Parmesan cheese
• 1 tablespoon heavy cream (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the cumin, paprika, and turmeric, cooking for another 2 minutes to release the spices’ flavors.
3. Add the potatoes, tomatoes, peas, and corn. Pour in the fish stock and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
4. Add the fish to the pot and cook for an additional 10-12 minutes, or until the fish is fully cooked and tender.
5. Stir in the evaporated milk and season with salt and pepper to taste. If desired, add a tablespoon of heavy cream for extra richness.
6. Serve the soup hot, garnished with fresh cilantro and crumbled cheese.

Chupe de Pescado is a delightful fish soup that captures the essence of Peruvian coastal cuisine. The tender fish, hearty potatoes, and creamy broth come together in a deliciously comforting dish. The addition of cilantro and cheese at the end creates a burst of fresh flavor, making this soup a satisfying and nourishing meal perfect for any occasion.

Peruvian Chicken Soup with Quinoa (Sopa de Pollo con Quinua)

Sopa de Pollo con Quinua is a nutritious and flavorful Peruvian chicken soup that features the ancient grain quinoa. This dish is rich in protein and fiber, thanks to the combination of tender chicken and quinoa, while fresh vegetables add color and texture. The warm broth is infused with herbs and spices, creating a fragrant and wholesome soup that is both satisfying and light. It’s a traditional soup often served during festive occasions or as a comforting meal on cooler days.

Ingredients:

• 1 lb chicken breast or thighs, bone-in or boneless, cut into chunks
• 1/2 cup quinoa, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and cubed
• 1/2 cup corn kernels (fresh or frozen)
• 1 small zucchini, diced
• 6 cups chicken broth or water
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley or cilantro, chopped
• Lime wedges for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the chicken chunks and cook until browned on all sides, about 8 minutes. Stir in the cumin, turmeric, and oregano, cooking for another minute.
3. Pour in the chicken broth and bring to a boil. Reduce the heat to low and let it simmer for 25 minutes, or until the chicken is tender.
4. Add the carrots, potatoes, quinoa, corn, and zucchini. Simmer for another 20 minutes, or until the quinoa and vegetables are cooked through.
5. Season the soup with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley or cilantro, and with lime wedges on the side.

Sopa de Pollo con Quinua is a wholesome, nutritious soup that offers a perfect balance of protein, vegetables, and grains. The quinoa not only adds texture but also boosts the nutritional value of the soup, making it a filling and healthy meal. The fragrant spices and fresh herbs bring a delightful depth of flavor, making this chicken and quinoa soup an excellent choice for both everyday meals and special occasions.

Peruvian Spicy Bean Soup (Sopa de Frijoles Picante)

Sopa de Frijoles Picante is a robust, spicy Peruvian bean soup made with a variety of beans, vegetables, and a generous amount of chili peppers. This dish is perfect for those who enjoy bold flavors and a bit of heat in their meals. The beans provide a rich, creamy base, while the heat from the chili peppers and spices gives the soup a kick. It’s a popular comfort food in Peru, often served with rice and accompanied by a slice of fresh bread.

Ingredients:

• 2 cups dried pinto or red beans (or canned beans, drained and rinsed)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1/2 cup fresh cilantro, chopped
• 1 or 2 aji amarillo peppers, seeded and chopped (or substitute with another mild chili)
• 1 small potato, peeled and cubed
• 6 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• 1/2 cup cooked rice (optional)
• Lime wedges for serving

Instructions:

1. If using dried beans, rinse them and soak them overnight. Drain and set aside. If using canned beans, simply drain and rinse them.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the chopped tomatoes, aji amarillo peppers, cumin, paprika, and turmeric. Cook for another 3-5 minutes until the tomatoes break down.
4. Add the soaked beans (or canned beans), potato, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 40-50 minutes, or until the beans are tender.
5. Season the soup with salt and pepper to taste. Add in the fresh cilantro and stir.
6. Serve the soup hot, with cooked rice (optional) and lime wedges on the side for added flavor.

Sopa de Frijoles Picante is a vibrant and spicy dish that showcases the bold flavors of Peru. The combination of creamy beans and the heat from the chili peppers creates a satisfying contrast, while the fresh cilantro adds a burst of color and flavor. This spicy bean soup is perfect for those who love bold, hearty meals with a kick, and it pairs wonderfully with a side of rice and lime to balance the heat.

Note: More recipes are coming soon!