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Laylita's Recipes

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Recipes from Latin America and around the world.

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Home » Ecuadorian soups

Ecuadorian soups

Ecuador has an amazing selection of delicious soup recipes, from traditional seafood soups in the coast to meat soups in the Andean Highlands. You will find Ecuadorian soups made a lot of different ingredients that you didn’t expect, we have soups made with plantains, with quinoa, with fava beans, with cow feet, and even a soup called caldo de guanchaca (possum soup). One of the most traditional soups in Ecuador is called fanesca, it’s a very special soup that is only prepared during Easter. Soups are a must have at every lunch in Ecuador. Soups in Ecuador are always served with avocado slices and aji criollo or hot sauce. I grew up eating soup at least once a day and one of things that I crave the most when I’m homesick are soups. Here’s a list of my favorite Ecuadorian soup recipes:

Recipes for traditional Ecuadorian soups
Aguado de gallina: Aguado de gallina is a thick soup made with chicken, rice, potatoes, onions, peppers, other vegetables, herbs and spices.

Aguado de gallina chicken soup

Arvejas con guineo: Arvejas con guineo is a typical Ecuadorian soup made with green bananas, peas, onion, garlic, cumin, achiote, cheese and cilantro.

Ecuadorian green banana and split pea soup

Biche de pescado: Biche de pescado, also called viche, is a typical Ecuadorian soup made with fish, peanuts, yuca, sweet plantains, corn, and other vegetables and spices.

Viche de pescado fish soup

Caldo de bolas de verde: Caldo de bolas is a typical Ecuadorian soup of green plantain balls or dumplings stuffed with meat and served in a delicious broth with corn and yuca.

Ecuadorian green plantain dumpling soup {Caldo de bolas de verde}

Caldo de pata or cow feet soup: Caldo de patas de res or cow feet soup is a traditional Latin American comfort soup made with cow feet, yuca, mote or hominy, cilantro, parsley, onions, garlic, achiote, cumin, peanuts, milk, oregano.

Caldo de pata

Encebollado de pescado: Ecuadorian fish soup recipe made with fresh tuna, yuca, tomato, onions, cilantro, cumin, hot pepper and topped with pickled onions and tomatoes.

Encebollado de pescado fish soup

Fanesca: Fanesca is an Ecuadorian soup or stew made only during Easter, it is made with bacalao, squash, fava beans, chochos, corn, peas, porotos or fresh beans, rice, onions, garlic, cumin, achiote, peanuts, milk, cream and cheese.

Fanesca: Ecuadorian Easter soup

Locro de habas: Locro de habas is a thick soup made with fava beans, potatoes, milk, eggs, cheese, onions, garlic, tomatoes, cumin, hot pepper, and cilantro.

Locro de papas: Locro de papas is a classic Ecuadorian potato and cheese soup

Locro de papas

Repe lojano: Repe is a creamy soup made with green bananas or green plantains, onions, garlic, milk, cheese and cilantro.

Green banana soup or green plantain soup

Sopa de quinua con carne: Healthy and delicious Ecuadorian quinoa soup made with quinoa, beef, potatoes and peas.

Quinoa and beef soup

Sopa de zapallo: Squash soup made with squash, onions, tomatoes, garlic, cumin, and chicken or vegetable stock, served with feta or goat cheese and chives.

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Reader Interactions

Comments

  1. Paula says

    November 7, 2019 at 5:36 pm

    I had a quinoa soup that had something the cook called cuero chancho. What is that? Thanks

    Reply
    • Layla Pujol says

      November 9, 2019 at 11:40 am

      Cuero de chancho is pork skin or pork rind, it could have been simply cooked (thin & chewy) or crunchy(more like pork crackling).

      Reply
  2. Harvey Nystrom says

    October 15, 2018 at 9:58 am

    Dear Lay;ita, I am now living in Cuenca and trying out some local recipes. I am having a problem cooking with the meat, especially for stews. It is really tough. I tried to make sancocho using recipies found on YouTube. The meat it called for (hueso blanco I think) was so touht my dish was inedible. I’ve been cooking for most of my life althoughh I am not a trained chef. Any suggestions?

    Reply
    • Layla Pujol says

      October 24, 2018 at 6:06 am

      Hi Harvey – I would recommend a pressure cooker for those tough cuts of meat, I remember almost always used a pressure cooker for meat (even for chicken if it as a gallina vieja or an old hen). For stews you can remove the meat once it’s tender and continue cooking the sauce part if you want a thicker richer sauce.

      Reply
  3. Maria says

    May 2, 2016 at 5:44 pm

    Que lindos recuerdos. My mom used to make these soups for us when we lived in Guayaquil.

    Reply
  4. Diane Bublak says

    February 25, 2014 at 6:59 am

    Fish Garlic Soup

    I live in Puerto Cayo, Ecuador and frequently eat the fish garlic soup. I am wondering if you have the recipe for this soup?

    Thanks, Di

    Reply
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