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Recipe: Sopa criolla (Peruvian creole soup)
Sopa criolla (a.k.a. sopa a la minuta) is the Peruvian version of laksa. It’s not as sweet, not as thick, not as tangy, but equally comforting. The alternate name for this soup “a la minuta” indicates that is a quick dish to make (minuto = minute). As most Peruvian dishes, sopa criolla contains onion, garlic and chilli. This base serves to flavour the soup, while the tomatoes provide some sweetness, acidity and body. Other key ingredients are beef (either minced or finely chopped), noodles (usually angel hair pasta) and evaporated milk. The cherry on top is a poached or fried egg. I used vermicelli in this recipe to make it…
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Recipe: Sopa criolla (creole soup)
Sopa criolla is a classic from my hometown, Lima. It’s a tasty comfort food but unfortunately not very kind to the gut. Apart from the Peruvian holy trinity of onion, garlic, and chilli, it has tomatoes, wheat noodles and milk. Gut bomb. Luckily, I found that making it gluten- and milk- free increases its digestibility without sacrificing flavour. Here’s my version of the soup.
