Locro or Equadorian Potato, Cabbage and Corn Soup
A community recipe by gibraltoNot tested or verified by Nigella.com
Introduction
The Andean nation of Ecuador in Northwestern South America has several inventive dishes for it's native Potato. I was born in Ecuador before my family emigrated to the USA when i was 5. My mother made "Locro" once a week at least...Rather than chicken stock she used water as she felt the flavors of the vegetables and supporting players (well, ingredients) really made the soup brilliant.
Ingredients
Serves: 0
- 6 potatoes (peeled and cut into quarters)
- 1 savoy cabbage (cut into 2
- 1 large chopped onion
- 4 cloves chopped garlic
- 1 red bell pepper (or green - chopped)
- 2 chopped tomatoes
- 1 pinch of salt
- 1 pinch of pepper
- 1 can sweetcorn (drained)
- 2 tablespoons paprika
- olive oil
- ⅓ cup cilantro (or chinese parsley)
- 1 tablespoon dried oregano
- 1 cup cream (or milk)
- ½ cup shredded monterey jack cheese
- water
Method
Locro or Equadorian Potato, Cabbage and Corn Soup is a community recipe submitted by gibralto and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Garnished with the shredded cheese. Mother served this as a main course for dinner, with salad. It's much better the next day. Enjoy.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.