Peruvian Potato and White Bean Soup with Smoked Paprika

A comforting and flavorful soup featuring Peruvian potatoes, white beans, onions, garlic, and smoked paprika. A hearty and satisfying meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

455 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.44/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1.5lbsPeruvian Potatoes(Yellow or red potatoes are best. Yukon Gold also works well.)

£1.80

15ozCanned White Beans(Cannellini or Great Northern beans, drained and rinsed)

£0.70

1Yellow Onion(Medium, chopped)

£0.30

4clovesGarlic(Minced)

£0.20

2tspSmoked Paprika

£0.15

1tspDried Oregano

£0.05

6cupsVegetable Broth(Chicken broth can be used if not vegetarian/vegan)

£1.20

2tbspOlive Oil

£0.25

1tspSalt(Or to taste)

0.5tspBlack Pepper(Or to taste)

0.3cupFresh Cilantro(Chopped, for garnish (optional))

£0.60

4Lime Wedges(For serving (optional))

£0.50

Total Cost

£5.75

£1.44 per serving

Instructions

1.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2.
Add the minced garlic, smoked paprika, and dried oregano to the pot and cook for 1 minute more, stirring constantly.
3.
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
4.
Stir in the drained and rinsed white beans and cook for another 5 minutes, allowing the flavors to meld.
5.
Season the soup with salt and pepper to taste.
6.
If desired, use an immersion blender to partially blend the soup for a creamier texture. Be careful not to over-blend, as you want to retain some chunks of potato and beans.
7.
Serve hot, garnished with fresh cilantro and lime wedges, if desired.

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My Notes

Nutrition Information

Nutrition per serving (550g)

455 kcal / 1904 kJ

Carbs

74g

28% of RDA

Fat

10g

14% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

17 g

57% of RDA

Sugar

8 g

9% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

1.5 g

8% of RDA

Chef's Tips

For a thicker soup, mash a portion of the potatoes with a fork before adding the white beans.

Add a pinch of cayenne pepper for a touch of heat.

Serve with crusty bread for dipping.

Soup can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Peruvian Potato and White Bean Soup with Smoked Paprika

Ingredients

Instructions