This is a very flavourful soup from Ecuador. I had it many times while I was there and loved it. Brings back great memories each time I make it.


  • 1 medium White onion (Diced)
  • 30 ml Cold Pressed Olive Oil
  • 10 medium Potatoes (peeled and chopped into small pieces)
  • 2 cloves garlic (minced)
  • 2.5 grams Ground Cumin
  • 1.25 grams Ground Turmeric
  • 1.25 grams Ground Sweet Paprika
  • 1750 ml Water
  • 250 ml Milk
  • 300 grams White cheese (like Feta)
  • 2 medium Avocados
  • 1 bunch Fresh Cilantro leaves only (chopped)
  • 100 grams Maiz Tostado (toasted corn nuts)
  • Salt and Pepper to taste
  1. Peel the Potatoes and cut them into rough chunks. Place them into a large bowl of water yo stop them discolouring.
  2. Warm the oil over a medium-high heat in a fairly large pan.

    Add the onion, garlic, and half of the potatoes.

    Cook, stirring frequently – until the onion is softened (about 4 – 5 minutes)

    Add cumin, turmeric, sweet paprika and cook, stirring for another 2 minutes.

  3. Add the Water – stir to scrape up any brown bits stuck to the bottom of the pan and bring to the boil.

    Reduce the heat and simmer, partially covered, until the potatoes are very tender (about 25 – 30 minutes)

  4. Mash the potatoes into the broth. Remove the remaining potatoes from their bowl of water – drain well and add them to the pan.

    Simmer, partially covered – until they are tender (about 20 minutes)

  5. Stir in the milk and cheese (roughly chopped) and increase the heat to bring the pan to a simmer again. Continue stirring.

    Remove from the heat.

  6. Slice the avocado. Ladle the soup into bowls – top with avocado and serve with the fresh Cilantro and Maiz tostado.