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5 from 1 vote

Peruvian Cilantro and Turkey Soup (Aguadito de Cava) #SundaySupper

This soup can be easily made with leftover chicken or turkey. You can find aji amarillo paste at many Latin or Mexican markets.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 6 -8 servings
Author: Samantha Ferraro

Ingredients

Cilantro Paste

  • 2 Tb aji amarillo
  • 1 large bunch cilantro
  • 1 small bunch fresh parsley
  • 2 garlic cloves roughly chopped
  • 1/2 white onion roughly chopped
  • 1/4 cup water for thinning consistency

Soup

  • 2 red yellow or orange bell peppers, chopped
  • 2 carrots peeled and chopped
  • 1/2 cup white rice uncooked
  • 1/2 tsp 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

This soup can be easily made with leftover chicken or turkey.
You can find aji amarillo paste at many Latin or Mexican markets.
Recipe inspired by Peru Delights