Locro de Papas - Ecuadorian Potato, Cheese & Avocado Soup

Monday, November 15, 2010

food painting for the vegetarian cookbook by Fiona Morgan
Unusual. Chunky. Spiced. Moreish.


Food painting artwork

30 x 30cm acrylic on linen. In looking into Ecuadorian art I was delighted to find a style of artwork which stems from rock art. Rock art rocks my socks off, so I was pretty happy with this but I had no luck in finding culturally appropriate symbols. The symbol in this piece is from a petroglyph (rock carving) in the Mojave Desert in the USA. Try as I might (and I really did) I couldn't find much in the way of icons of any sort, even deities, much less potato or avocado or plant related from Ecuador. Peru, yes; Mexico, yes; American Indian, yes; Ecuador, ah ah. This one was chosen because it looks like a plant and I was wanting to celebrate the Ecuadorian plant staples of potato and avocado which still manage to grow high up in the Ecuadorian Andes in winter.
By the way, all the food painting artwork is available to own in the Official Art Store.


The meatless meals recipe

In the hunt for ethnic inspiration for tasty winter soup I stumbled across the notion of an Ecuadorian potato and cheese soup with avocado. It sounded a lot more appetizing than anything I could possibly do with turnip, celeriac, onion or brussel sprouts. I checked it out and immediately began salivating. Then I dashed up to the shop, grabbed all the ingredients and made possibly the most addictive soup I have ever had. It helps that I could happily make a meal of any of the main ingredients on their own, so put them together and as far as I am concerned, magic happens. This is adapted from the recipe by Laylita on her blog, Laylita's recipes and is filling enough to qualify as a main meal.

1.5kg potato (about 10 medium sized), chopped
2 tablespoons butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons cumin powder
1/2 teaspoon cayenne pepper or hot paprika or chilli powder
7 cups weak stock
1 cup milk
300g white or chinese cabbage, finely shredded
1 cup cottage cheese
50g fresh coriander, chopped fine
200g feta cheese, crumbled
3 avocados, sliced or diced
hot sauce (or chilli sauce/powder to taste mixed in 1/2 teaspoon apple cider vinegar per bowl)

Melt butter and soften onion with garlic, cumin and cayenne.
Add potato pieces and stock and boil until potatoes are very well done.
Roughly mash the soup.
Reduce the heat to prevent this boiling over then add the milk and cabbage.
Cook gently until the cabbage is done to your liking.
Add cottage cheese and coriander. Mix thoroughly.
Remove from the heat.
Serve with half an avocado and a handful of feta in each bowl.
Add hot sauce to taste.

Makes 6 chunky, filling bowlfuls.


More vegetarian cookbook goodies

Need help with conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.

Want to check out morevegetarian dinner recipes? They're all in the Table of Contents.

You Might Also Like

0 thoughts

Say what you like just keep it sane and polite. It's my blog and I'll delete if I want to.