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Soups & creams
Ecuadorian potato locro
Creamy potato soup with cheese, avocado and a base of annatto.
VegetarianGluten-free
Ingredients
- 700 g of peeled potatoes in cubes
- 1 white onion chopped
- 2 cloves of garlic
- 1 teaspoon of annatto
- 1 teaspoon of cumin
- 800 g of water or vegetable broth
- 150 g of milk
- 150 g of fresh cheese in cubes
- 1 avocado in wedges
- Oil, salt and pepper
- Chopped cilantro
Step-by-step
Choose your robot:
- Chop onion and garlic 4 sec/speed 5.
- Saute with annatto, cumin and oil 6 min/120C/spoon speed.
- Add the potatoes in cubes and the broth and cook 22 min/100C/reverse/spoon speed.
- Blend partially 10 sec/speed 4 to leave it creamy with pieces.
- Add the milk and heat 4 min/90C/reverse/spoon speed.
- Adjust the salt and pepper.
- Serve very hot with cubes of fresh cheese that melt.
- Crown with avocado in wedges and fresh cilantro.
Tips
- Blend only a part to achieve body without losing texture.
- The cheese should be added when serving so it barely melts.
- The fresh avocado balances the creaminess of the soup.
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