| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 18g | 8g | 19g |
| sugars | fibre | protein | salt |
| 5g | 3g | 7g | 1.2g |
Guatemalan Loroco Soup has a special place in my culinary repertoire, and it’s not just because it’s packed with wholesome ingredients. This dish has a way of warming the heart and soul, combining the delicate flavors of loroco flowers with hearty vegetables to create a truly unique experience. Raised in New Jersey with Italian grandparents, my culinary background is rich with Italian-American flavors, but it’s recipes like this one that remind me how food can be a universal connector, crossing cultural and geographical boundaries to bring comfort and nourishment.
The Magic of Loroco Flowers
If you haven’t yet discovered loroco flowers, you are in for a treat. These edible flowers are a staple in Central American cuisine, celebrated not only for their unique flavor but also their nutritional benefits. Loroco is rich in fiber, vitamins, and minerals, making this soup not only delicious but also incredibly nourishing. The loroco adds a subtle, earthy flavor that balances perfectly with the other vegetables in the soup.
Nutrition and Comfort in a Bowl
The use of fresh herbs and vegetables like onion, garlic, red bell pepper, and corn brings not only vibrant colors but an array of health benefits. Garlic and onion are known for their anti-inflammatory properties, while red bell pepper adds a dose of vitamin C. The heavy cream rounds out the soup, adding a touch of indulgence without overpowering the natural flavors of the vegetables.
Furthermore, chicken broth provides a savory foundation that enhances the depth of the soup. Together with the cubed potatoes, it makes for a filling meal that’s perfect for cooler weather or any time you need a bit of comfort. For those who prefer a vegetarian version, swapping the chicken broth for vegetable broth works wonderfully.
A Family-Friendly Favorite
Guatemalan Loroco Soup is not unlike a hearty Italian minestrone, albeit with its unique twist thanks to the loroco flowers. It can be served alongside a crusty loaf of bread or paired with a light salad for a full meal. Adding a squeeze of lime just before serving brightens the flavors, adding a zesty kick that complements the creaminess of the soup.
As someone who enjoys sharing family recipes, I love how this dish brings people together around the table, continuing the tradition of home-cooked meals that warm the heart. It’s a versatile soup that can be made for a simple family dinner or dressed up for a special occasion. I hope you find as much joy in making and eating this Guatemalan Loroco Soup as I do.
For those interested in exploring similar flavors, consider trying other Central American dishes or even pairing this soup with a traditional Guatemalan tamale for an unforgettable dining experience. Enjoy the process, savor each bite, and, most importantly, share it with someone you love.
What You’ll Need
- 2 cups loroco flowers, rinsed and chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 2 tablespoons olive oil
- 6 cups chicken broth
- 2 cups corn kernels (fresh or frozen)
- 2 medium potatoes, peeled and cubed
- 1 cup heavy cream
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges (for serving)
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, and red bell pepper. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.
Step Two
Add the chopped loroco flowers to the pot. Stir well and cook for another 2-3 minutes until the loroco is slightly softened.
Step Three
Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the corn kernels and cubed potatoes to the pot.
Step Four
Reduce the heat to low and let the soup simmer for about 20-25 minutes, or until the potatoes are tender.
Step Five
Stir in the heavy cream and season the soup with salt and pepper to taste. Cook for an additional 5 minutes, allowing the flavors to meld together.
Step Six
Remove the pot from heat and stir in the chopped cilantro. Serve the soup hot, with lime wedges on the side for squeezing over individual servings.
