Locro de Papa Soup
This Vegan Locro de Papa Soup recipe is a plant-based version of a traditional Ecuadorian potato soup. It’s a delicious and satisfying soup for a cold rainy day.
Servings Prep Time
8servings 15 minutes
Cook Time
75 minutes
Servings Prep Time
8servings 15 minutes
Cook Time
75 minutes
Ingredients
Instructions
  1. Chop the onion, garlic and potatoes.
  2. Heat 2 tbsp vegetable broth in a large soup pot over medium heat. Add the onion, garlic, cumin and achiote powder and saute until the onions are translucent, about 2 minutes.
  3. Add the potatoes and toss to coat in the spices. Saute for an additional 5 minutes. You may need to add a tbsp of water during the cooking process to keep the potatoes from sticking to the bottom of the pot.
  4. Add 6 cups veggie broth to the pot and bring to a boil. Reduce heat and simmer until the potatoes are very tender, about 45-60 minutes.
  5. Mash the potatoes using a potato masher. You want some small chunks of potato.
  6. Add the soy milk, salt, cilantro and nutritional yeast and simmer for another 2-3 minutes or until the flavors meld.
  7. Cut the tofu into cubes.
  8. Gently stir in the tofu and cook for an additional 2-3 minutes or until the tofu is heated through.
  9. Serve topped with extra cilantro, salt or nutritional yeast to taste.
Recipe Notes

Serving size is 1 cup of Vegan Locro de Papa Soup.

Recipe inspired by¬†Laylita’s Recipes.