Description
This Vegan Locro De Papa is a comforting Ecuadorian potato and cheese soup made with creamy Yukon Gold potatoes, vegan butter, spices, and dairy-free cheese. It’s thick, hearty, and richly flavored with achiote and fresh cilantro, perfect for a warming meal.
Ingredients
Scale
Base
- 2 tablespoons vegan butter (or oil of choice)
- 4 cloves garlic, finely minced
- 3/4 cup diced yellow onions
- 3/4 teaspoon ground cumin
- 1/8 teaspoon black pepper, plus more to taste
- 1/4 teaspoon oregano (optional)
- 1 teaspoon achiote powder
Potatoes and Liquids
- 1 1/2 lb peeled and roughly chopped Yukon Gold potatoes (about 7 potatoes)
- 4 cups warm water
- 1 teaspoon salt, or as desired
- 3/4 cup warm unsweetened almond milk (or plant based milk of choice)
Finishing Ingredients
- 2 tablespoons finely chopped cilantro
- 1/3 cup shredded vegan mozzarella cheese, plus more for serving
Garnish
- Fresh cilantro
- Additional vegan cheese
- Diced avocado
- Black pepper
Instructions
- Melt vegan butter and add achiote powder: In a large pot over medium heat, melt the vegan butter. Once melted, stir in the achiote powder and cook for about 1 minute to release its flavor and color.
- Sauté aromatics: Add diced onions, cumin, oregano (if using), and black pepper. Cook for about 4 minutes until the onions soften, then add minced garlic and sauté for an additional minute until fragrant.
- Cook potatoes: Add the peeled and chopped Yukon Gold potatoes to the pot and stir to combine with the aromatics. Cook for about 5 minutes, stirring occasionally.
- Add water and simmer: Pour in the warm water and add salt. Bring everything to a boil, then reduce the heat to a simmer. Cover the pot and cook for 25 to 30 minutes until the potatoes are soft.
- Mash potatoes partially: Remove the lid, and using a potato masher, mash about half of the potatoes in the pot to create a creamy but chunky texture.
- Add almond milk and thicken soup: Stir in the warm almond milk and bring the mixture to a low boil. Let it simmer for about 10 minutes, allowing the soup to thicken slightly.
- Finish with cheese and cilantro: Remove the pot from heat and stir in the shredded vegan mozzarella cheese and chopped cilantro. Adjust seasoning with salt and pepper as needed.
- Serve and garnish: Ladle the soup into bowls and garnish with extra vegan cheese, fresh cilantro, diced avocado, and a sprinkle of black pepper. Enjoy warm.
Notes
- Red onions can be used as a substitute for yellow onions with good results.
- Achiote powder (also known as annatto) provides color and flavor; it can be substituted with a pinch of paprika and turmeric if unavailable.
- Using achiote oil instead of the powder and oil combination is an option for convenience and stronger flavor.
- Peeling the potatoes is traditional, but leaving the skins on is acceptable if preferred.
- Any unsweetened plant-based milk can be used instead of almond milk for variation.
- Cilantro is optional; omit if you dislike the flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
