This warming soup originates from Peru and is traditionally served with a fried egg on top. The soup has a smoky, tomato flavour and the pasta adds some bulk and filling power. It takes no time at all to prepare and is perfect served on a chilly winter evening.
Pages 152 - 153
This recipe is currently only available in our book. You can get it here
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
This is traditionally made using aji panca, a smoky Peruvian chilli pepper. We use chipotle flakes and paprika to recreate the taste, but if you find aji panca paste, use that!
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
we have your picture
Now we have your Hint & tip
we’ll check them over.
- Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
See what others have to say
Join the conversation
Comment or ask our advice