Keeping Warm this winter with Peruvian Soups

Soups in all their variations (chupes, lawas, aguaditos) are an important part of the Peruvian diet. To make them we use any ingredient we have around, whether it’s grains, cereals, cheese, fish, shellfish, chicken, beef, lamb, or just vegetables. Many of them are traditionally eaten at dawn as a very early breakfast after a long night out with friends, too many drinks, and non-stop dancing. We call these particular kind of soups “levanta-muertos”, (literally, that they lift up the dead), but you can also have them as regular and nutritious meal for lunch or dinner of course!

For me, the easiest one to make in a hurry is Sopa Criolla. It takes 30 minutes or so, and it’s nourishing, comforting, and sticks to your ribs because it is made with angel hair pasta and served with toasted bread.

This Chicken Aguadito is also made with duck, turkey, fish, mussels, or veggies only, so it’s a great alternative for most diets.

Adopted by Peruvians, Menestron is our version of the Italian minestrone. And yes, it has the Peruvian version of pesto known as salsa verde in it.

Chupe de Camarones or shrimp chowder is perfection in a dish for seafood lovers. It’s a little time consuming to make but if you have all the ingredients at hand you can have fun making this crowd pleasing chupe at home.

Cazuela is a tasty and very healthy dish. Filled with all kinds of vegetables, it’s one of my favorite soups in this blog. Although it can’t beat…

This simple lentil soup. I don´t know anyone who does not love lentils, but if you do it’s because you haven’t tried this soup yet. Using this basic recipe, and adding different ingredients each time like vegetables or sausages, you can make a different lentil soup each time.

Sancochado is a classic dish to warm the body and soul during the winter. It´s served with several sauces and a clear broth, and this ensemble is truly unforgettable.

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