Olluco soup

Ingredients

• 500 golluco, cut into strips
• 8white potatoes, cut into small cubes
• 120 mlcrumbled fresh cheese
• 3eggs, beaten
• 240 mlshelled fresh broad beans
• 240 mlevaporated milk
• 2 litresbeef or vegetable stock
• ½ tspdried oregano
• 1 tbspground yellow chilli
• 3garlic cloves, ground
• 1red onion, finely chopped
• 80 mlvegetable oil
• 1 sprig (optional)mint
• to tastesalt and black pepper

Instructions

1. 1

   Fry the base

   Heat the oil in a large saucepan. Fry the onion, garlic, ground yellow chilli and oregano for 5–7 minutes, until the onion is translucent and the mixture is well browned.

2. 2

   Add the stock

   Pour in the 2 litres of beef or vegetable stock and stir to combine. Turn up the heat and bring it to the boil.

3. 3

   Add olluco and potatoes

   Add the strips of olluco and the diced potatoes. Cook over a medium heat for 10–12 minutes, stirring occasionally to stop them sticking.

4. 4

   Cook the beans

   Stir in the shelled broad beans and cook for a further 5 minutes.

5. 5

   Add egg and dairy

   Pour in the beaten eggs in a thin stream while stirring gently. Add the crumbled fresh cheese, then the evaporated milk. Cook for just 1 more minute, then turn off the heat.

6. 6

   Season and serve

   Check the seasoning and add salt and pepper as needed. Finish with a sprig of mint or chopped coriander, then leave the soup to rest for a few minutes before serving hot in deep bowls.

What is olluco soup?

Olluco soup is a Peruvian dish built around olluco, an Andean tuber often cut into thin strips for cooking. Here, it is simmered with potatoes and broad beans in a seasoned stock, then finished with egg, fresh cheese and evaporated milk.

The combination makes this version substantial without losing the character of the olluco. A sautéed onion, garlic and yellow chilli base gives the broth its savoury, gently spiced foundation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and olluco provide much of the carbohydrate, while the oil, cheese and evaporated milk contribute most of the fat. The eggs, cheese, milk and broad beans contribute protein. For a balanced plate, serve a bowl with a side of leafy salad or other vegetables.

Build flavour in the base

Aromatic base: cook the onion, garlic, yellow chilli and oregano in oil until the onion is translucent and the mixture is browned. This is the main flavour-building stage, so give it the full 5–7 minutes.

Cut the vegetables evenly

Olluco strips: keep them reasonably similar in thickness so they cook at much the same rate. The recipe pairs them with small potato cubes, which are added at the same time.

Potato cubes: cut them small as directed, since the soup gives them 10–12 minutes before the beans go in. Larger pieces may need longer to soften.

Watch the finishing stage

Egg: pour it in gradually while stirring gently, as instructed, rather than tipping it in all at once. This helps it disperse through the hot soup.

Dairy: add the cheese first and the evaporated milk last, then cook for only 1 minute more. Take the pan off the heat after that brief finish.

Check texture and timing

Vegetables: after the initial 10–12 minutes, the potatoes and olluco should be cooked through; the recipe then gives the broad beans another 5 minutes. Check that the pieces are tender before moving to the final additions.

Rest: leave the finished soup for a few minutes before serving. This gives the contents a moment to settle, while keeping the dish hot for the table.

Choose a broth and finish

Stock: use beef stock for a meatier flavour or vegetable stock for a meat-free base. Either option is added after the sautéed aromatics and brought to the boil.

Herbs: mint is listed as optional, and the method also suggests chopped coriander. Add the chosen herb at the end so its flavour stays fresh.

Serving the soup

Serve it hot in deep bowls so each portion includes broth, vegetables and the egg-and-cheese finish. Because the soup already contains potatoes, olluco, broad beans and dairy, a simple salad or a piece of bread can round out the meal without competing with it.

Recipe notes & tips

• Have the vegetables cut and ready before heating the oil, since the soup moves through several short cooking stages.
• Stir the onion mixture occasionally as it fries so it browns without catching on the bottom of the saucepan.
• Keep the potato cubes small to match the recipe’s 10–12-minute cooking window.
• Add the beaten egg in a thin stream while stirring gently.
• Keep the final simmer to 1 minute after adding the evaporated milk.
• Taste for salt and pepper before serving, since the seasoning of the stock can vary.

Variations

• Vegetable stock: use it instead of beef stock for a meat-free soup.
• Coriander finish: use chopped coriander in place of the optional mint sprig.
• Milder chilli: reduce the ground yellow chilli for a gentler seasoning.
• Extra herbs: add mint or coriander at the end, as suggested in the method.
• Chunkier potatoes: cut the potatoes slightly larger, but allow extra time and check they are tender before adding the beans.

Common mistakes to avoid

• Rushing the onion: it may not soften or brown properly; cook the base for the full 5–7 minutes.
• Uneven potato cubes: some pieces can stay firm while others soften; cut them to a similar small size.
• Skipping the occasional stir: vegetables may stick to the pan; stir during the 10–12-minute simmer.
• Adding egg all at once: it can clump; pour it in as a thin stream while stirring gently.
• Boiling the dairy for too long: the finish can lose its smoothness; cook for only 1 minute after adding the milk.
• Seasoning too early: stock saltiness varies; check and adjust the salt and pepper just before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a saucepan until piping hot, stirring carefully; avoid a hard boil after the milk and egg have been added.

Frequently asked questions