Spice up your Thanksgiving leftovers with aguadito, aka a flavorful Peruvian cilantro soup made with turkey, potatoes and rice.
So with all the leftover turkey we had after our obligatory gorge extravaganza, I really wanted to spice things up. We kept all the bones and made a huge batch of turkey stock which is now happily in freezer bags. (That is a MUST with bones...keep them!)
Soup sounded perfect but I craved something spicy to knock off the impeding sniffles that were coming. This Peruvian cilantro soup did the trick! Normally made with chicken (aguadito de pollo), turkey became the perfect substitute (aguadito de cava).
The gorgeous green hue is thanks to a blend of aji amarillo paste, cilantro, parsley, onions and garlic. Blend to a deep green and add that to your soup base. Not only a bit spicy, but aguadito is full of texture with rice, potatoes, peas and corn. Really, if you have leftover veggies, throw those in too!
Peruvian Cilantro and Turkey Soup (Aguadito de Cava) #SundaySupper
LittleFerraroKitchen.com
Ingredients
Cilantro Paste
- 2 Tb aji amarillo
- 1 large bunch cilantro
- 1 small bunch fresh parsley
- 2 garlic cloves roughly chopped
- ½ white onion roughly chopped
- ¼ cup water for thinning consistency
Soup
- 2 red yellow or orange bell peppers, chopped
- 2 carrots peeled and chopped
- ½ cup white rice uncooked
- ½ teaspoon cumin
- 2 Yukon gold potatoes peeled and chopped into 1 inch pieces
- 6 cups chicken or turkey stock
- 1 cup cooked turkey meat cubed or shredded
- 1 cup peas I used frozen
- 1 cup corn I used frozen
- Salt and pepper to taste
- Olive oil for drizzling
- Lime wedges for garnish
Instructions
- First make the paste. In a food processor or blender, add all of the paste ingredients. Blend until smooth and deep green. Set aside.
- To make the soup, in a large pot, saute chopped bell pepper and carrots in olive oil until begins to soften, about 4-5 minutes.
- Add uncooked rice and toss in the oil. Then add cumin and pour in cilantro paste, mixing everything together to coat the rice.
- Next, add potatoes, turkey and and turkey stock and season with salt and pepper. Bring to a gentle simmer and cook for about 30 minutes, or until the potatoes and rice are tender.
- When potatoes are tender, then add the frozen corn and peas, which will cook very quickly. Ladle into bowls and garnish with lime wedges.
Notes
Peruvian Cilantro and Turkey Soup (Aguadito de Cava)
LittleFerraroKitchen.com
Ingredients
Cilantro Paste
- 2 Tb aji amarillo
- 1 large bunch cilantro
- 1 small bunch fresh parsley
- 2 garlic cloves roughly chopped
- ½ white onion roughly chopped
- ¼ cup water for thinning consistency
Soup
- 2 red yellow or orange bell peppers, chopped
- 2 carrots peeled and chopped
- ½ cup white rice uncooked
- ½ teaspoon cumin
- 2 Yukon gold potatoes peeled and chopped into 1 inch pieces
- 6 cups chicken or turkey stock
- 1 cup cooked turkey meat cubed or shredded
- 1 cup peas I used frozen
- 1 cup corn I used frozen
- Salt and pepper to taste
- Olive oil for drizzling
- Lime wedges for garnish
Instructions
- First make the paste. In a food processor or blender, add all of the paste ingredients. Blend until smooth and deep green. Set aside.
- To make the soup, in a large pot, saute chopped bell pepper and carrots in olive oil until begins to soften, about 4-5 minutes.
- Add uncooked rice and toss in the oil. Then add cumin and pour in cilantro paste, mixing everything together to coat the rice.
- Next, add potatoes, turkey and and turkey stock and season with salt and pepper. Bring to a gentle simmer and cook for about 30 minutes, or until the potatoes and rice are tender.
- When potatoes are tender, then add the frozen corn and peas, which will cook very quickly. Ladle into bowls and garnish with lime wedges.
Jennie+@themessybakerblog says
Sam, this soup looks unbelievably delicious. So much flavor happening--yum!
Samantha says
Thanks Jennie!!! And thanks for hosting..you rocked it this week!
Constance J Smith says
I was recently introduced to Peruvian food by a lady who is a native of there. It was amazing, and I bet this soup is too!
Samantha says
Yes...so much flavor!! Thanks Constance!
MealDiva says
What a yummy looking bowl of soup!
Samantha says
It was delish..thank you!
Tara says
You always make a delicious looking recipe and you have done it again, YUM!!
Samantha says
Thank you so much Tara!
Liz says
Whoa, does your soup look crazy good! Spicy and delicious...you'd never know you were eating leftovers.
P.S. Love the idea of a pre-Thanksgiving turkey dinner!
Samantha says
Thanks Liz!!
Bobbi's+Kozy+Kitchen says
That is one gorgeous bowl of soup!!
Samantha says
Thanks Bobbi!!! 🙂
Nichole says
I love all types of cuisine, but somehow I have no idea how I have never had Peruvian food. I need to change this, stat!
Ala says
Funnily enough, we've never been big fans of leftover turkey sandwiches around here--but I'm totally on board with this soup, I love the flavor blast (and cilantro--my heart, be still!).
Amy Kim (@kimchi_mom) says
I love the flavors of Peruvian cuisine! This soup looks incredible!
So...what is aji amarillo? A pepper?
Samantha says
I guess it would be smart to explain that huh..haha Yup, a pepper, but they make it in paste form in a jar. Goya makes it ad I find it at Latin markets!
Christie says
That soup looks amazing!!! It is definitely #onthemenu
Sarah says
With the blustery weather, this will be perfect!
Cindys Recipes and Writings says
What a tasty way to use up leftover turkey!
Julie+@+Texan+New+Yorker says
I love Peruvian food, I love that you make it with Thanksgiving leftovers!!
cavoletto says
This is totally different from anything I've ever seen (also: I don't know anything about peruvian cuisine), very appealing!!
Samantha says
I'm not too familiar with Peruvian cuisine either, but I do know about the aji amarillo paste which is awesome!! And the cuisine also adds a lot of potatoes and corn to their dishes.