📝 About This Recipe
Hailing from the high altitudes of the Andes, this velvety soup showcases the 'super-bean' of the Incas: Chocho, also known as Lupini. This recipe transforms the protein-packed, nutty legume into a luxurious, golden bisque infused with aromatic earthy spices and a touch of heat. It is a nutritional powerhouse that offers a unique, creamy texture without the need for dairy, making it a sophisticated staple for plant-based enthusiasts.
🥗 Ingredients
The Chocho Base
- 3 cups Chocho (Lupini beans) (cooked and peeled; if using jarred, rinse thoroughly to remove brine)
- 5 cups Vegetable Broth (low sodium, high quality)
- 1 large Yukon Gold Potato (peeled and cubed for extra creaminess)
Aromatics and Spices
- 2 tablespoons Olive Oil (extra virgin)
- 1 medium Red Onion (finely diced)
- 4 cloves Garlic (minced)
- 1-2 tablespoons Aji Amarillo Paste (Peruvian yellow chili paste for authentic flavor and color)
- 1 teaspoon Ground Cumin (toasted)
- 1/2 teaspoon Turmeric (for a vibrant golden hue)
- Sea Salt and Black Pepper (to taste)
The Finish and Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 cup Toasted Corn (Cancha) (for essential Andean crunch)
- 1 Avocado (sliced or diced for topping)
- 1 Lime (cut into wedges)
👨🍳 Instructions
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1
If using jarred or brined lupini beans, ensure they are thoroughly rinsed under cold water. If the skins are still on, gently squeeze each bean between your thumb and forefinger to pop the bean out of its translucent skin; discard the skins.
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2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering.
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3
Add the diced red onion and sauté for 5-7 minutes, stirring occasionally, until the onion becomes translucent and starts to slightly caramelize at the edges.
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4
Stir in the minced garlic, cumin, and turmeric. Cook for another 60 seconds until the spices are fragrant, being careful not to burn the garlic.
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5
Add the aji amarillo paste to the pot. Stir constantly for 2 minutes to 'fry' the paste, which deepens the flavor and integrates the heat.
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6
Add the cubed Yukon Gold potato and 2.5 cups of the chocho beans to the pot (reserve the remaining 0.5 cup for texture later).
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7
Pour in the vegetable broth. Increase the heat to medium-high and bring the liquid to a gentle boil.
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8
Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are fork-tender.
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9
Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. Alternatively, transfer to a stand blender in batches, taking care with the hot liquid.
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10
Return the blended soup to the heat. If the consistency is too thick, add a splash more broth. Stir in the reserved 0.5 cup of whole chocho beans for a pleasant textural contrast.
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11
Season with sea salt and freshly cracked black pepper. Let the soup simmer uncovered for another 5 minutes to let the flavors meld.
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12
Taste and adjust seasoning, adding a small squeeze of lime juice at this stage to brighten the earthy notes.
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13
Ladle the hot soup into warmed bowls.
💡 Chef's Tips
Always peel the chocho/lupini beans; the skins can be tough and slightly bitter, and removing them ensures a silkier soup. If you cannot find aji amarillo paste, you can substitute with a mix of yellow bell pepper puree and a pinch of cayenne pepper. Lupini beans are naturally very salty from the brine, so be cautious with adding extra salt until you have tasted the final blended product. For an even richer version, you can stir in 1/4 cup of coconut milk or cashew cream at the very end. If the soup is too thin, simmer it uncovered for 10 minutes to reduce; if too thick, thin it with a bit of warm water or broth.
🍽️ Serving Suggestions
Garnish generously with toasted Andean corn (cancha) for a traditional salty crunch. Top with fresh avocado slices to complement the creamy texture of the chocho. Serve alongside a warm piece of crusty sourdough or traditional South American cheese bread (pan de bono). Pair with a crisp, dry white wine like a Torrontés or a refreshing lime-infused sparkling water. Add a sprinkle of fresh cilantro and a drizzle of chili oil for an extra pop of color and heat.