Creamy cauliflower potato soup {Ecuadorian locro de coliflor}
User Reviews
4.9
27 reviews
Excellent
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 to 8 servings
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Course
Soup
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Cuisine
South American, Ecuadorian
Creamy cauliflower potato soup {Ecuadorian locro de coliflor}
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Creamy cauliflower potato soup inspired by the classic Ecuadorian locro style soup. Prepared with achiote, onion, garlic, cauliflower, potatoes, milk, cheese and cilantro.
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Ingredients
- 4 tablespoons achiote oil or butter/oil plus 1 tsp of achiote powder
- ½ white onion white parts only, finely diced, or 3 spring onions
- 2 garlic crushed, cloves
- 1-2 tsp cumin ground
- 1 cauliflower 800-1000 grams, cut into medium chunks - you can save some small pieces to fry/crisp up and use as a garnish (see notes, large
- 4 potato 500 grams, peeled and cut into medium or large pieces, use Yukon gold in the US or papa chola in Ecuador, medium
- 4 cups of water ~ 1 liter – can also use vegetable broth
- 1 cups milk
- 250-300 grams cheese you can use queso fresco and quesillo, or mix of feta and mozzarella, grated or crumbled
- 1 tablespoon cilantro finely chopped
- salt to taste
- black pepper to taste
To garnish and serve:
- cilantro chopped
- green onion chopped, or chives
- avocado sliced or diced
- cauliflower fried pieces
- cheese crumbled/grated or diced, additional
- hot sauce Aji style
Instructions
- To make the achiote oil, add the 4 tablespoons of oil to the pan and 1 tsp of achiote seeds, heat over low medium and stir gently until the seeds release their color into the oil. Use a slotted spoon to remove the all the seeds. If you have achiote powder or ground achiote instead of the seeds, you can just add in the next step
- Next make a refrito or sofrito base for the soup with the achiote oil or (regular oil/butter plus achiote powder) add the diced onion, crushed garlic, cumin, salt. Cook over low medium heat until the onions are soft and transparent, about 3 to 5 minutes.
- Add the cauliflower and potato chunks, mix until well coated by the refrito.
- Add 4 cups of water or just until the cauliflower/potatoes are barely covered. Bring to a boil and cook (lightly boiling) until the potatoes are tender, about 25-30 minutes.
- Use a masher to mash the potatoes and cauliflower.
- For a smoother creamier soup, you can also use an immersion blender, but if you prefer it more rustic/chunky then just use the masher.
- Add the milk, mix well and cook on low heat for another 5 minutes.
- You can also add more milk (or water/broth) if the soup is too thick.
- Add the crumbled cheese and finely chopped cilantro, mix them into the soup. Taste and adjust salt/pepper to your preference.
- Serve the soup garnished with additional chopped cilantro, chopped green onions and chives, avocado, extra cheese, fried cauliflower pieces, and hot sauce to taste.
Notes
- To make the fried cauliflower pieces I used the smallest florets/pieces and simply sauteed them will a small amount of oil until golden, then sprinkled a little salt on them. Very simple and easy.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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