| Prep: 30 mins | Cook: 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 7g | 1g | 43g |
| sugars | fibre | protein | salt |
| 6g | 10g | 12g | 0.7g |
If there’s one recipe that perfectly marries the vibrant flavors of my Californian heritage with a refreshing international twist, it’s the hearty and healthful Peruvian Tarwi Soup. Taking a leap from my usual penchant for avocado toasts and wine country-inspired dishes, this vegetable-packed delight never fails to impress. It’s both a tribute to the nurturing power of Mother Earth and a nod to the intoxicating culinary landscape of Peru. And, as a lover of all things wholesome and nourishing, I couldn’t be more hooked!
Finding Balance with Peruvian Tarwi Soup
The cornerstone of this soup is the star ingredient, Tarwi beans. As nutritionally sound as they are tasty, these beans are renowned in the Andean region for their high protein content. They help maintain strong muscles while simultaneously promoting healthy digestive systems. But what truly captivates me is how these humble beans harmoniously blend with the fragrant mix of tomatoes, onions, and garlic, all simmering together to create the perfect comfort food symphony.
And can we just talk vegetables for a second? The corn kernels, diced sweet potato, and carrots contribute an array of vitamins and fiber ensuring that not only does each spoonful burst with flavor, it’s also a nutrient powerhouse that keeps the family health-o-meter ticking up!
Pairing Possibilities and Flavor Galore
While the Peruvian Tarwi Soup is a meal on its own, don’t be afraid to get creative with pairings. It’s similar to the traditional American vegetable soup but adds an exotic dash with Peruvian peppers and cilantro. Sumptuously paired with crusty whole grain bread or Quinoa Pumpkin Seed Bread, every meal becomes a grand occasion.
The garnishing game is equally strong here with creamy sliced avocados (my Californian heart does a little dance every time) and lime wedges injecting that last-minute zing. And notice the familiar ingredients? Comforting potatoes meet exotic Peruvian peppers. Colorful bell peppers dance with common corn. It’s this melody of everyday and unique elements that make this Peruvian Tarwi Soup a personal favorite.
There’s something incredibly heartening in preparing and sharing a meal that’s bursting with goodness, culinarily adventurous, yet irresistibly comforting at its core. Whether it’s a frigid winter evening or a cozy family dinner scene, watching my brood relish each ladle of the Peruvian Tarwi Soup is a joy that’s both beautifully simple and profound.
What You’ll Need
- 2 cups of Tarwi beans
- 6 cups of water
- 2 large tomatoes, finely chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 medium potatoes, peeled and diced
- 1 cup of corn kernels
- 1 cup peeled and diced sweet potato
- 2 medium carrots, peeled and diced
- 1 cup of diced bell peppers
- 1/2 packet of fresh cilantro leaves, chopped
- 2 hot Peruvian peppers (aji amarillo), seeds removed and chopped
- Salt and pepper to taste
- 2 avocados, sliced for garnish
- 1 lime, cut into wedges for garnish
Method
Step One
Take the tarwi beans and soak them in the 6 cups of water overnight.
Step Two
After soaking, drain the beans and add them to a large pot with fresh water. Bring to a boil, reduce heat and simmer until the beans are tender. This will take approximately 45 minutes.
Step Three
As the beans are simmering, take a skillet and add the vegetable oil. Put the skillet over medium heat and add the chopped onion, garlic, tomatoes and Peruvian hot peppers. Sauté these ingredients together until they are sunken and the onions become translucent.
Step Four
Add the sautéed vegetables to the pot of tarwi beans. Then add the diced potatoes, sweet potatoes, carrots and bell peppers to the pot. Bring all the ingredients to a boil.
Step Five
Once boiling, reduce the heat to medium-low and allow the soup to simmer until all the vegetables are tender. This will take around 20 minutes.
Step Six
After all the vegetables are tender, add corn kernels and chopped cilantro to the soup. Stir well to mix and continue to simmer for another 10 minutes.
Step Seven
Add salt and pepper to taste. Then remove the soup from heat.
Step Eight
To serve the soup, ladle it into bowls and top each serving with slices of avocado. Also, provide lime wedges on the side so that each person can add it according to their preference.
Step Nine
Enjoy your hearty Peruvian Tarwi Soup, rich with authentic Peruvian flavors! Hot, hearty, and utterly delicious!
