Peruvian Cilantro and Turkey Soup (Aguadito de Cava #SundaySupper

• Meat

  • 6 cups Chicken or turkey stock
  • 1 cup Turkey meat, cooked

• Produce

  • 2 Bell peppers, red yellow, or orange
  • 2 Carrots
  • 1 large bunch Cilantro
  • 1 cup Corn
  • 2 Garlic cloves
  • 1 Lime, wedges
  • 1 small bunch Parsley, fresh
  • 1 cup Peas
  • 1/2 White onion
  • 2 Yukon gold potatoes

• Pasta & Grains

  • 1/2 cup White rice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Liquids

  • 1/4 cup Water

• Other

  • 2 Tb aji amarillo

Found on littleferrarokitchen.com

Description

Ingredients

• 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
• 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

Directions

• 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.

Nutrition