A home-style Peruvian vegetable soup with a light broth, tender vegetables, and fine noodles. Economical, comforting, and everyday, it has the simple warmth of a familiar homemade meal.
Finely chop the red onion, garlic, leek, celery, and tomato. Peel the yellow potato and carrot, then cut them and the squash into small, even cubes so the vegetables finish cooking at nearly the same time.
Turn what you find into an experience you can actually bring to your kitchen.
Heat the vegetable oil in a large pot over medium heat. Add the onion, leek, and celery and cook for 4 minutes, until soft and translucent. Add the garlic and tomato and cook for another 2 minutes, until the tomato begins to break down without becoming a heavy sauce.
Add the water, yellow potato, carrot, squash, and about three quarters of the salt. Bring to a boil and cook over medium heat for 12 to 14 minutes, until the potato is nearly tender and the squash has given the broth a little body while the vegetables still hold their shape.
Add the peas, angel hair noodles, oregano rubbed between your hands, and the remaining salt. Cook for 4 to 5 minutes, until the noodles are tender and the peas are cooked while still green. Turn off the heat and rest for 2 minutes before serving. And that's it! Recognizable vegetables, a light broth, and a soup that tastes like home cooking. 😌
