Soup of the day: Spring Green Soup in a Peruvian Style

Hope you will enjoy this vibrant, delicious and nutritious green soup in a Peruvian style with a little twist. Yuzu Kosho will put the taste of the dish to the next level. Traditionally this soup is made with fresh green Peruvian chilli, but I really like my new version with fragrant Yuzu Kosho which adds some herbaceous citrus aroma to the soup along with an umami flavour. The interesting fact that Japan and Peru inspire each other for years, this is actually how Nikkei cuisine, the Japanese-Peruvian fusion, was born.

Soup of the day: Spring Green Soup in a Peruvian Style
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Soup of the day: Spring Green Soup in a Peruvian Style

Recipe by Leno RegushCourse: Main, Soups, Healthy foodCuisine: Peruvian, Fusion, Healthy, Modern, LatinDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes

Hope you will enjoy this vibrant, delicious and nutritious green soup in Peruvian style with a little twist. Yuzu Kosho will put this dish to the next level.

Ingredients

  • 1.5-2 L rich chicken stock

  • bunch of fresh coriander, washed and drained

  • 1 green capsicum (or green chilli), chopped

  • 1 onion, chopped

  • 2 celery sticks, chopped

  • 2 large Agria potatoes (or any starchy potatoes), cut into small cubes

  • 1/2 cup Basmati rice, soaked for 30 minutes in cold water

  • 1 teaspoon cumin seeds, crushed in mortar

  • 1 teaspoon Yuzu Kosho (or minced green chilli)

  • 1 poached and shredded chicken breast

  • 1 cup green peas

  • cooking oil

  • salt, black pepper

  • coriander leaves to serve

  • lime wedges to serve

Directions

  • Preheat a large saucepan, add a tablespoon of cooking oil (I use rapeseed). Add chopped onion and celery. Cook stirring until the onion has softened. Add crushed cumin seeds and cook for another minute. Then add rice, potato and chicken stock. Reserve a half cup of chicken stock for green paste. Cook the soup until the potato is soft.
  • Meanwhile, chop green capsicum (or chilli)and a bunch of coriander, both leaves and stems. Transfer capsicum and coriander to a food processor or blender along with a half cup of chicken stock, mix until a paste.
  • When the potato is soft, add green paste, yuzu kosho and green peas to the soup. Season with salt and pepper. Cook for a few minutes or until green peas is ready.
  • Serve the soup warm with the shredded chicken, coriander leaves and lime wedges.
 

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